raisins and boil all together, for five minutes. Mrs. J. W. Flowe. 18 Pie Crust 114 cups of flour, 1% eup shortening, 1 teaspoon salt, 1 teaspoon baking powder add cold water, handle very lightly. Home Economies Department. Cocoanut Pie 2 tablespoons of grated cocoanut in 1 pint of milk, 3 tablespoons of sugar, yolks of 2 well beaten eggs, 2 tablespoons of corn- starch, stirred to a paste, with a little cold milk. Butter size of a walnut, cook until thick in a double boiler. Bake crust and fill with mixture, put beaten whites of eggs on then sprinkle with a little dry cocoanut and sugar. Place in oven to brown. Mrs. C. H. Graeber. Jelly Pie 5 ege’s, reserving whites of 2, 1 cup of sugar and 1 eup of jelly beaten together, 1-3 eup of butter. Mix all together and bake with one crust. Use whites for meringue. This amount makes two pies. Mrs. L. E. Dennis. Cocoanut Custard. Whites of 2 eggs 1 cup of grated cocoanut 1 eup of sugar butter size of an egg. 1 cup of sweet cream Mrs. M. L. Ridenhour. Plum Pudding 1 heaping cup of bread 1 heaping cup of raisins erumbs 1 eup of molasses 2 heaping eups of flour 1 heaping cup. of sweet 1 heaping cup of suet, chop- muk ped fine 1 teaspoon of soda, salt, cloves, cinnoman and 1 grated nutmeg. Boil 2% hours, in a 2 quart pail, set in a kettle of boiling water. Slice and serve with a good sauce, or with whipped cream. This serves quite a number, and keeps nice and fresh in a bread box. Mrs. M. L. Troutman. 19 Sweet Potato Pudding 1 quart sweet. milk 2 eggs 3 large sweet patatoes 1 cup of sugar 3 tablespoons butter Grind potatoes and put in sweet milk add sugar, eggs, and 14 teaspoon of allspice✪ Sweet Potato Pudding. Cook 1 hour. Mrs. Brice Willeford. Banana Pie Bake with one crust. Bake pie crust first when cool take 2 large bananas and slice them, lay on pie crust. Beat the yolk of 2 eggs to a creain and 2 cups of milk, 44 eup of sugar, 2 tablespoons of flour and a small piece of butter, a pinch of salt✪ Banana Pie, boil until a good stiff custard, let it cool then spread over banana. Beat the whites of 2 eggs with sugar and spread on pie and put in oven to brown. Mrs. F. V. Rogers. 2 < Lemon Pie 2 tablespoons cornstarch 1 tablespoon butter 1 tablespoon flour 3 ege yolks 34 cup sugar 3 tablespoons lemon juice 114 eups boiling water and grated rind of 1 lemon✪ Lemon Pie. Mix eornstarch flour and sugar, add boiling water, stirring con- stantly. Cook two minutes. Stir in butter, egg yolks, lemon juice and rind. Let cool. Line a plate with pastry and bake and let cool. Then fill with lemon mixture. Cover with Meringue and brown in a moderate oven. Mrs. H. M. Shepherd. Lemon Pie 4 eggs well beaten juice of 3 lemons 114 eups of sugar 1% eup of melted butter 2 tablespoons of flour Mix well, add 1 cup of cold water, this makes 2 pies. Mrs. M. L. Ridenhour, Chocolate Cream Pies 2 eups milk YY, teaspoon salt 14 cup chocolate or cocoa 3 egg yolks 34 cup sugar 1 teaspoon vanilla✪ Chocolate Cream Pies. Seald milk mix flour, sugar, salt and cocoa. Combine with hot milk and cook in double boiler 10 to 20 minutes stirring until it thickens, add mixture to beaten eggs, return and cook 5 minutes, cool add flavoring, pour into baked pastry shells and cover with meringue. Bake until meringue browns. Use 4 or 5 whites, the whole egg may be used in filling and whipped eream used on top instead of meringue. This may be used with or without the cocoa. Mrs. C .C. Hill. MEATS, FISH, ETC. Veal Loaf Cook 2 pounds of lean veal until very tender in 3 cups boiling water, with 1 small onion sliced and 1 stalk of celery diced✪ Veal Loaf. Line a small bread pan with narrow strips of hard boiled eggs and thin slices of green peppers. Put layer of veal, then eggs, then veal, for 3 layers, over this pour 2 cups of veal stock and let stand overnight. Mrs. C. C. Ewan.

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raisins and boil all together, for five minutes. Mrs. J. W. Flowe. 18 Pie Crust 114 cups of flour, 1% eup shortening, 1 teaspoon salt, 1 teaspoon baking powder add cold water, handle very lightly. Home Economies Department. Cocoanut Pie 2 tablespoons of grated cocoanut in 1 pint of milk, 3 tablespoons of sugar, yolks of 2 well beaten eggs, 2 tablespoons of corn- starch, stirred to a paste, with a little cold milk. Butter size of a walnut, cook until thick in a double boiler. Bake crust and fill with mixture, put beaten whites of eggs on then sprinkle with a little dry cocoanut and sugar. Place in oven to brown. Mrs. C. H. Graeber. Jelly Pie 5 ege’s, reserving whites of 2, 1 cup of sugar and 1 eup of jelly beaten together, 1-3 eup of butter. Mix all together and bake with one crust. Use whites for meringue. This amount makes two pies. Mrs. L. E. Dennis. Cocoanut Custard. Whites of 2 eggs 1 cup of grated cocoanut 1 eup of sugar butter size of an egg. 1 cup of sweet cream Mrs. M. L. Ridenhour. Plum Pudding 1 heaping cup of bread 1 heaping cup of raisins erumbs 1 eup of molasses 2 heaping eups of flour 1 heaping cup. of sweet 1 heaping cup of suet, chop- muk ped fine 1 teaspoon of soda, salt, cloves, cinnoman and 1 grated nutmeg. Boil 2% hours, in a 2 quart pail, set in a kettle of boiling water. Slice and serve with a good sauce, or with whipped cream. This serves quite a number, and keeps nice and fresh in a bread box. Mrs. M. L. Troutman. 19 Sweet Potato Pudding 1 quart sweet. milk 2 eggs 3 large sweet patatoes 1 cup of sugar 3 tablespoons butter Grind potatoes and put in sweet milk add sugar, eggs, and 14 teaspoon of allspice. Cook 1 hour. Mrs. Brice Willeford. Banana Pie Bake with one crust. Bake pie crust first when cool take 2 large bananas and slice them, lay on pie crust. Beat the yolk of 2 eggs to a creain and 2 cups of milk, 44 eup of sugar, 2 tablespoons of flour and a small piece of butter, a pinch of salt, boil until a good stiff custard, let it cool then spread over banana. Beat the whites of 2 eggs with sugar and spread on pie and put in oven to brown. Mrs. F. V. Rogers. 2 < Lemon Pie 2 tablespoons cornstarch 1 tablespoon butter 1 tablespoon flour 3 ege yolks 34 cup sugar 3 tablespoons lemon juice 114 eups boiling water and grated rind of 1 lemon. Mix eornstarch flour and sugar, add boiling water, stirring con- stantly. Cook two minutes. Stir in butter, egg yolks, lemon juice and rind. Let cool. Line a plate with pastry and bake and let cool. Then fill with lemon mixture. Cover with Meringue and brown in a moderate oven. Mrs. H. M. Shepherd. Lemon Pie 4 eggs well beaten juice of 3 lemons 114 eups of sugar 1% eup of melted butter 2 tablespoons of flour Mix well, add 1 cup of cold water, this makes 2 pies. Mrs. M. L. Ridenhour, Chocolate Cream Pies 2 eups milk YY, teaspoon salt 14 cup chocolate or cocoa 3 egg yolks 34 cup sugar 1 teaspoon vanilla. Seald milk mix flour, sugar, salt and cocoa. Combine with hot milk and cook in double boiler 10 to 20 minutes stirring until it thickens, add mixture to beaten eggs, return and cook 5 minutes, cool add flavoring, pour into baked pastry shells and cover with meringue. Bake until meringue browns. Use 4 or 5 whites, the whole egg may be used in filling and whipped eream used on top instead of meringue. This may be used with or without the cocoa. Mrs. C .C. Hill. MEATS, FISH, ETC. Veal Loaf Cook 2 pounds of lean veal until very tender in 3 cups boiling water, with 1 small onion sliced and 1 stalk of celery diced. Line a small bread pan with narrow strips of hard boiled eggs and thin slices of green peppers. Put layer of veal, then eggs, then veal, for 3 layers, over this pour 2 cups of veal stock and let stand overnight. Mrs. C. C. Ewan.

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