The Monmouth Baptist ladies' cook book

Miss Ida Armsby. Four pounds meat, one and one-half pounds of suet. As much apple as both suet and meat, three pounds raisins, one pound citron, one and one-half pounds figs, two nutmegs, ten cents of cinnamon, five cents cloves, one teaspoon of pepper, four pints of New Orleans molasses, four pints C sugar, juice of two lemons, one cup of vinegar, two and one-half quarts boiled cider, two tablespoons salt. Boil one hour. MOCK MINCE PIE. Mrs. San Delong. Six soda crackers rolled fine, one cup molasses, one cup hot water, half cup sugar, half cup vinegar, half cup melted butter, one cup chopped raisins, one teaspoon each of cloves, cinnamon, allspice and nutmeg. Measure in coffee cup. The above will make four, pies. One peck of green tomatoes. Five pounds of sugar. TOMATO MINCE FOR PIES. Mrs. Sarah Ruse. two pounds of raisins, one tablespoon of cloves, one tablespoon cinnamon, one tablespoon allspice, one tablespoon nutmeg. Chop the tomatoes fine and cook one hour and a half, then add the sugar and spice, with one lemon and half a cup of vinegar, and the raisins chopped fine. Use a teaspoon of salt and half a one of pepper, and cook half an hour. This will keep in an open jar all winter. ORANGE PIE. Mrs. Jennie Hawley. One orange, one small cup sugar, one small cup sweet milk, two eggs, one tablespoon flour, one teaspoon butter. Grate the orange and mix with sugar, butter, yolks of eggs and flour ; beat thoroughly, add milk, and bake with one crust. Beat the white of the eggs to a stiff froth, add sugar to make quite sweet, spread the frosting smoothly on top, return to oven and brown. ORANGE PIE. Mrs. Emma Olson. Grate the rind of one and juice of two oranges, one cup of sugar, one tablespoon of flour and the yolks of three eggs, two tablespoons melted butter. Bake with one crust. Beat the white, add sugar and when pie is done spread the frosting and bake a light brown. PINEAPPLE PIE. M. B. Sexton. Use either fresh or canned pineapples, grated, sweeten to taste. Small piece of butter, one tablespoon of flour. Bake with one or two crusts. PINEAPPLE PIE. Miss Gertrude Collins. One cup sugar, one-half cup butter, one cup sweet cream, five eggs, one pineapple grated. Beat the butter and sugar to a cream. Add the beaten yolks of eggs, the pineapple and cream, and lastly the beaten whites, whipped in lightly. Bake with under crust. SWEET POTATO CUSTARD PIE. Mrs. D. A. Blaney. One pint mashed sweet potatoes, one small cup sugar, two eggs, one pint of milk, butter size of hickory nut, one tablespoon cinnamon. Make two large pies. Better than pumpkin pies. SWEET POTATO CUSTARD PIE. Mrs. J. H. McMillan. One large pint of potatoes, two cups oi sugar, one quart of milk, two tablespoons of butter, three tablespoons of rolled crackers, four eggs, one teaspoon of cinnamon, one teaspoon of valilla. Boil the potatoes until very soft and press through a colander or a meat grinder. Add yolks of eggs, cracker crumbs, sugar, spice. Boil the milk with the butter in it and pour gradually over the mixture. Mix thoroughly, then add the whites of the eggs beaten stiff. This makes four pies. PRUNE PIE.