The national course in home economics

Two cups of tart apple sauce well sweetened, one-fourth of a teaspoonful of cinnamon, one-half cup of seedless raisins boiled for ten minutes, yolks of two eggs; mix and bake with an under crust. Make a meringue of the two whites slightly sweetened, arrange in fancy shape over pie and set in oven to harden. Miss Agnes Hyde. STRAWBERRY PIE. Line a pie plate with rich biscuit dough; prick the bottom to let out the air and bake. When cold fill with fresh ripe strawberries, well sprinkled with powdered sugar, spread over this a meringue made with the whites of two eggs and two tablespoonfuls of powdered sugar; put in the oven just long enough to set but not cook the berries. Mrs. T. R. Duncan. RASPBERRY AND CURRANT PIE. Put a layer of red or black raspberries in the bottom of a deep pie tin, then a layer of red currants cleaned and stemmed, then another layer of raspberries, then currants, and proceed till the dish is full; sprinkle over one-half cupful of sugar and one-fourth of a cupful of water, put a thin layer of pie crust round the edge, then put on the top crust. Brush the top crust over with a little water and sift over a little granulated sugar. Bake in moderate oven one-half hour; the sugar gives it a frosted look. Be careful to watch it after it is in the oven so that it does not burn. M. E. J. OLD-FASHIONED APPLE PIE. An old-fashioned apple pie that appeals to all tastes is made in the following manner: After making a nice light crust and covering a deep pie tin with it, wet the edge with cold water and lay a very thin strip all around to keep the juice in. Then pare, core and slice tart apples and lay them in the dish with plenty of sugar and any spice that may be preferred, such as cinnamon, ground cloves and grated lemon rind with the lemon juice. If the fruit is not juicy enough, the peelings and cores may be boiled in a little sugar and flavoring and then strained and added to the fruit. Bake in a quick oven. Mrs. Nettie Wilson. GREEN APPLE PIE. Line a pie tin with rich paste, peel, core and slice enough tart apples to evenly fill the tin; sprinkle over about one cup of brown sugar, a teaspoonful of cinnamon, a small level tablespoonful of sifted flour, two tablespoonfuls of water, a few bits of butter; cover with a top crust and bake about forty-five minutes. Annie Hull. DEEP APPLE OR PLUM PIE. Line a deep pie plate with pastry, place a layer of apples over this, and sprinkle with brown sugar. Then another layer of apple, with the sugar, until the pie plate is well filled and heaped in the middle. Over the top dot bits of butter; shake a pinch of salt over the whole. Wet the edge of the lower crust, sprinkle with flour, put on the upper crust, and press the edges firmly together. Bake a rich brown. Baldwin or Greening apples are the best, cut in thin slices; plums make a good pie, served in the same way. Mary Butts. ENGLISH APPLE PIE. Slice Northern Spy or Greenings very thin and fill a deep dish. Add one-fourth of a cup of water, two-thirds of a cup of brown sugar; bits of butter, a sprinkle of salt and a grating of lemon. Cover top with a good puff paste, being sure to wet the edges of the dish. To be eaten warm with cream and sugar; very appetizing. Lulu Rounds. NEW ENGLAND APPLE PIE.