The National home cook book

% and let it stand over night, then make the pie as usual. Do Cook pulp till seeds separate, stirring so it will not burn; not get in too much tapioca. One trial will show anyond : the right quantity to use.. fs FRUIT OR BERRY PIES—Bake crusts first, then ‘slice - fresh peaches and shake well in some granulated sugar; fill | a crusts full and pour over top a meringue made of whites of © two eggs well beaten with a little sugar added and brown ty in oven. This does not cook fruit and is good as shortcake, | - Delicious made with.any fresh berries. GRAPE—Wash about a bowlful of grapes and put through fine sieve. Add strained pulp to skins, with about a cupful of sugar; cook all together till thick, stirring — often. Bake in two crusts. Grapes prepared in the same _ way are nice canned. The grape pie suggestion was given to me by a grandmother seventy years old. We never used canned grapes until prepared in that way. sugar a heaping teaspoon flour, put sugar on last, bake with _Grated rind and juice of one lemon, one cup sugar, one heap-— nut; use enough cold water to mix the above ingredients to smooth paste, then add one cup of boiling water; place on — - stove and stir until it boils. Bake crust separately, pour in GREEN TOMATO—Fill pie half full of thin sliced tomatoes, slice thin half a lemon, put lemon on top of ~ tomatoes. Three-quarters cup granulated sugar, stir inst upper and lower crust; eat when cold. > Re) LEMON—Lemon pie is my long suit and this is my recipe: ing tablespoon flour, yolk of one egg, butter the size of wal custard. Beat white of one egg stiff and add two table- spread on top of custard, return to oven to brown. LEMON CUSTARD—Grated rind and juice of one lemon, butter the size of walnut, st sugar. Spread on top of custard, return to oven and brown. ir in smoothly two tablespoonfuls flour; one cupful sugar, yolks of three eggs, two cupfuls milk. Place on stove, stir continually until it comes to a boil. Bake pie crust separately and have well perforated. Fill crust with custard. Beat whites of three eggs to stiff froth, stir in three teaspoonfuls B . LEMON RAISIN—One or. two lemons, three eges, ‘three _ tablespoons flour, one pint seeded raisins, one cup sugar (or — enough more to suit taste). Beat eggs until light with the © sugar. Add the juice and grate rind of lemons and top, as there is a Pabonce to boil out. ~ LUNCH BASKET PIES—Line deep gem pans with pie crust, put in sliced apples, season as for pie. With a cooky cutter cut sufficient top from crust for the pies, pinch edges -tightly together. These are much better for lunches than ordinary slices of pie. atc MINCE—Here is my recipe for mince pie: Meat boiled very tender and chopped, five cups; uncooked chopped suet, two cups; stoned raisins, unchopped, three cups; English or dried currants and cherries, each one cup; brown sugar, five cups; nice cider, six cups; or if no cider is to be had, water, — 3% cups, and good vinegar, 2% cups; but these not equal to the cider. Citron chopped, two cups; cloves, cinnamon, nutmeg, mace, alispice (all powdered) and salt, each one table- spoon each, to taste (more of all or any of these spices or salt if desired on tasting); then grated rind and juice of two lemons. Fo two cups of this mixture use three cups of tart apples, chop them and if not juicy enough use more cider. As this makes a very large recipe it can be mixed, cooked and canne -and used as desired. If good results are desired the pie crust should be very short; bake with under and top crust. _ r MINCE (Mock) :—One cup bread ~crumbs. (or rolled. crackers), one cup sugar, one cup molasses, one cup vinegar, one cup water, one cup raisins, one-half cup butter, one tea-