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ing, using barely enough pressure to make the mixture adhere. Roll out, place in pan, fill and bake. What is known as No. 1. Graham will not need any sifting but the coarser varieties must be sifted. For Quaker Paste, take half pint each white flour, sifted, and No. 1 Graham, mixing as above with one-third pint cream and pinch salt; Some add baking powder, a teaspoon and a half to above proportions, or half teaspoon soda and teaspoon cream tartar, sifting well with the white flour. Or sour cream may be used with a teaspoon soda. J or sour cream alone will make a most delicious, wholesome paste. Or for a Batter Paste take the above proportions of flour, Graham, baking powder, etc., with two-thirds pint cream, or rich milk ; have the fruit in pie-pan without under crust, spread over the batter, bake in a quick oven and serve hot. Some add heaping teaspoon corn meal to first recipe : if last two recipes are wished very delicate use corn-starch instead of white flour. Hygienic Paste. — Take a piece of light bread dough, after it has raised the second time, roll out, spread with rather thin coat fresh, sweet butter, fold once and roll again as thin as liked for crust. If for Custard or Pumpkin-pies the butter may be omitted, but for top crust the butter should be used. Some make crust by working Well into enough bread dough for one or two pies, a well-beaten egg and a little butter or drippings, and others use light flaky biscuit dough. Or make a paste with buttermilk and flour, adding soda in proportion of level teaspoon to each pint buttermilk and a little salt. Use just enough flour to make a dough that will roll out; and bake in a rather slow oven. Even a dyspeptic can indulge in the luxury of a pie made in this way. Oatmeal Paste. — Use fine oatmeal instead of the Graham, as in third recipe, mixing as directed and rolling out quite thin. Or after greasing the pie-pans sift over a layer of oatmeal or oatmeal and corn meal mixed; or for Com Meal Paste sprinkle only with the latter. The last two pastes are only for pies baked with one crust, being used by some for Pumpkin or Squash-pies. Plain Paste. — One coffee-cup lard, three of sifted flour, and a little salt. In winter soften the lard a little (but not in summer), cut it well into flour with a knife, some chop together in chopping bowl, then mix with ice-cold water quickly to a moderately stiff dough, handling as little as possible. This makes four commonsixed covered pies. Take a new slice of paste each time for top crust, and after rolling out spread teaspoon butter over half,- fold and roll again, being careful that the butter does not press out ; use the trimmings, etc., for under crust. Some give the paste a second fold in the opposite direction after spreading with butter before rolling, and also claim that a little mashed potato may be mixed in the doush before rolling, to make the crust shorter when butter is not used. Some prefer to use only one-fourth as much lard or butter as flour, level teaspoon salt, and rub it into the flour with the hands until so thoroughly mixed as to look like meal. Add just enough water to make a dough that can be rolled out. If made with butter, this Florida Paste is one of the simplest and most delicious of • pastry.