Luncheons, breakfasts, simple dinners and carving

Plain Pie Crust — One quart of flour, one large cup of lard or butter, one teaspoonful of salt. Follow the directions for making pie crust. Should you use butter you do not need the salt. Puff Paste — This is made pound for pound. Use one pound of flour and the same of butter ; if you use lard, it will take one-quarter of a pound less. Mix half the butter or lard in the flour, using a very little water. Roll out, cut part of the remaining butter or lard into bits on the paste, dredge with flour, fold over, roll lightly together and set aside in a cool place for one-half hour. Take out, roll again, put on butter as before. Repeat this until the butter or lard is all gone. This paste is only for the top crust, and will keep a week on ice. , Country Pie Crust — Many country people use sour cream with just a bit of soda for making pies. If this is done, you need no shortening. They also use one-third corn meal to two-thirds flour. Both ways are very nice. Lemon Pie — Three lemons and the grated yellow rind, two cups of sugar, one-half cup of butter, one large tablespoon of corn meal, yelks of four eggs, one pint of sweet milk. Beat the lemon, sugar and butter together for fifteen minutes, then add the corn meal, the milk, last of all the eggs. Beat well. When perfectly light, add the beaten whites of two eggs. Pour in a deep pie pan lined with paste and bake. When done, have the other two whites \yhipped light with a little sugar, spread over top, return to the oven, brown slightly. Note — This is a delicious lemon pie. Orange Pie — Use the same receipt as for lemon pie, only use oranges instead of lemons. Lemon-Potato Pie — This is made the same as lemon pie, only grate two white potatoes into the mixture instead of using corn meal. Get small potatoes. Water can be substituted for milk. Pie Plant Pie — Peel the stalks and cut up thin. Line deep pie pans with crust, dredge the bottom with flour. Then put a layer of fruit and one of sugar. Sprinkle bits of butter over the top, also a little flour. Cover with a top crust. Always make holes in the top crust of any pie, to let the steam escape. Custard Pies — (Excellent) — Take six eggs, beat them separately. Add to the yolks, sugar to taste, one quart oi milk, one teaspoon of vanilla, last of all the beaten whites. Line deep pie pans, fill with mixture, put. in the oven to cook, watch closely. When it begins to cook and looks firm, stick a knife point down into the center; if nothing sticks to the knife, it is done. Be sure not to let it cook too long, or it will be spoiled. This custard is delicious cooked in cups, or pudding dish, plain or in flavor with chocolate. Set the dish or cups in a pan of hot water, and put them in the oven to cook. Be careful not to add too much Water so it will boil over in the custard. Cocoanut Pie — Make the same as custard pie only use half the number of eggs and add one cup of grated cocoanut. Should you not have fresh cocoanut always soak the other in milk over night.