The housewife's aid

2 tablespoons lemon juice 1 tablespoon corn starch 1 teaspoon sugar Put raisins in sauce pan with 1 cup cold water, when hot add Sugar, salt, and corn starch, which has been mixed with cup of water. Boil three minutes, add lemon juice. Bake this in nice crust.—Mrs. John W. Shute. CRANBERRY PIE One quart cranberries, 2 cups boiling water, 1% cups sugar. Boil the sugar and water together for five minutes, skim, add the berries and cook without stirring until they are translucent. Have ready a partly baked pastry shell. Pour in sauce when cold, put strips of pastry over the top and finish baking in a moderate oven. ' — Miss Elizabeth Foy. POTATO PIES 1 cup of mashed potatoes (boiled or baked), % cup of sugar creamed with the potatoes, yolk of one egg, 1 cup of sweet milk, 1% teaspoonful spice, 144 teaspoonful cloves. The whites of egg beaten well, two teaspoonfuls of sugar. Spread when pie is done. —Mrs. J. H. Alexander. COCOA MARSHMALLOW PIE Combine four tablespoonfuls of cocoa, three tablespoonfuls of corn starch or flour and one-half cupful of sugar, and add to two cupfuls of milk. Place in top of double boiler and cook for thirty minutes. Then add one teaspoonful of butter and one-eighth teaspoonful of salt and remove from fire. Allow to cool and then add one teaspoonful of vanilla. Turn into a baked pastry shell. Place one dozen marshmallows cut in strips over the surface of the pie and sprinkle with several tablespoonfuls of shredded cocoanut. Place in a hot oven and brown quickly. For pastry shell use two-thirds of flour to one-third lard and make up with ice water.—Mrs. Robert H. Rouse. MOLASSES PIE 1-3 cup molasses 11% cups scalded milk 3 eggs 4 teaspoon cinnamon 1-3 teaspoon salt ¥% teaspoon nutmeg 2 tablespoons sugar Beat eggs and yolks of two, slightly, pour over them scalded milk, stir constantly; add molasses, spices—cool. Line pie tin with pastry; pour in filling. Bake until knife comes out clean. Remove from oven and cover with meringue. Brown in a moderate oven.—Mrs. Jas. C. Poe. CHERRY TARTS 1% cups flour 3 teaspoons baking powder % teaspoon salt 6 tablespoons shortening 1-3 cup cold water Sift dry ingredients together. Rub in shortening, add water slowly, just enough to make a stiff dough. Roll out very thin on floured board and line patty pans with the paste, being careful to have pastry come way over the edges of the pans. Bake in hot oven 12 to 15 minutes. Fill pastry shells with preserved cherries. Pour over syrup made as follows: 2 cups boiling water, % cup of the juice from cherries, 4% cup sugar, 1 tablespoon corn starch. Put boiling water, sugar and juice in a saucepan, over fire, add corn starch, which has been mixed in cold water. Cook over hot fire, stirring constantly for a minute or two. Remove from fire and beat hard. Return to slow fire and cook gently until thick, and pour while hot over cherries, which have been put into patty shells. Delicious.—Mrs. Jas. C. Poe. ee EEE CAKES, ICINGS AND FILLINGS LADY WEBB’S CAKE Whites of 6 eggs, 2 cups of sugar, 1 cup of butter, 4 cups of flour, 1 cup of sweet milk, 2 heaping teaspoons of baking powder. Filling.—4 cups of sugar, 4 whites of eggs, 1 grated cocoanut, % of box of raisins, %4 pound of pecans, juice of one orange and one lemon. Take the other 14% box of raisins and put in one layer of batter. —Mrs. E. V. Webb. ORANGE CAKE 1 cup of butter, 2 cups sugar, 3 cups flour, 1 cup milk. _ -Filling.—1 cup sugar, 2 tablespoons butter, 2 eggs, 3 oranges. ‘Thicken with corn starch. THREE EGG CAKE