Luncheons, breakfasts, simple dinners and carving

Berry Pies — These pies should be baked in deep tins, lined with paste. Notice the receipts for the fresh fruit pies. Cherry Pies — Pit the cherries and make the same as berry pies. Banana Pie — Fill a pan with rich crust, bake first. Slice bananas thin over the crust in layers with powdered sugar. Cook only a few minutes. When cool, cover with whipped cream. Cobblers — Make a rich biscuit dough, line a deep pan with dough, fill with peaches, apples, or any ripe fruit desired, sweeten to taste and put bits of butter, also nutmeg or any spice desired, pour a cup of hot water over the fruit. Cover with a top crust in which several slits have been made in the top. Cook well done, serve hot, with sauce or cream and sugar. Southern Fried Pies — Use the same dough as for the cobbler, roll out the size of a saucer, put peach or apple sauce on one side and turn over. Pinch the edges close together and fry in hot lard. Cream Jelly Pies — Four eggs beaten well, one-half cup of sugar, one and one-half cups of good cream, one small glass of bright jelly, a little melted butter, the juice of a half lemon. Bake with undercrust. Very fine and attractive if light colored jelly is used. Tart Pies — Line the pans with good pie crust, fill with cranberry, strawberry or preserves of any kind, or jellies. Then cut strips of paste and arrange across the top and bake. Tarts — Make puff paste, line small tins or pattypans, prick with a fork to prevent blistering. Bake and fill as needed. Fillings for Tarts — Orange Filling — the juice and grated yellow rind of three oranges, one-half cup of sugar, the juice of one lemon, one large tablespoon of butter, two well beaten eggs. Beat well together. Have hot one pint of milk. Stir in the mixture and keep stirring until thick, then take off and cool. Chocolate Tarts — Make the same as orange, only add one-half cake of grated chocolate. Cream Tarts — Fill the tarts with whipped cream and put a little piece of jelly in the center. Set in a cool place. Cream Puffs — Two cups of hot water, one cup of butter. Boil together and while boiling, stir in two cups of sifted flour, dry. Take from' the stove and beat twenty minutes. After this cools, stir in six eggs, one at a time (unbeaten) beat again ten minutes. Drop in tablespoons on a greased tin and bake in a quick oven thirty minutes. Be careful that they do not touch each other, and also not to open the oven door often. When done, take out, let cool, then open the side with a sharp knife and fill with whipped cream or the following filling: Have hot two cups of milk, stir in one cupful of sugar, two eggs, two tablespoons of flour, well beaten together, stir until it thickens. Let it cool before filling the puffs. Flavor with vanilla. Cheese Cake — Slice some bread thin, pour over two large cups of boiling cream. Let stand until perfectly soft, then beat fine. Add six eggs, one-half pound of butter, a little nutmeg, one-half pound of currants, a little rose water. Beat well together and bake in patty-pans or small tins lined with rich paste. Some cooks use rice instead of bread, and use sugar also.