Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

One quart of flour and one teaspoon salt, well sifted together. Two small cups of butter and lard mixed (use all lard if preferred). The whole of one egg well beaten and half pint of ice water. Reserve a portion of the butter for rolling into upper crusts. Mix the lard into the dry flour, with a knife, leaving it in lumps. Add the egg, then the water, still mixing with the knife. Do not use the hand in the crust until it is laid - on the board for rolling, then handle as little as possible. This amount will make three pies. MINCE MEAT. MRS. PRICE. One beef tongue, chopped fine (previously boiled in salted water). Four pounds raisins. Four pounds currants. Two pounds suet. Two pounds figs. | Four pounds apples (weighed before peeling). One pound almonds (blanched) quarter pound orange peel. Half pound citron. Three pounds sugar. One pint brandy. One pint sherry. One tablespoonful cloves. One tablespoonful cinnamon. One tablespoonful allspice. Much labor may be saved by putting the ingredients through a meat-grinder. MINCE MEAT. MRS. A. K. SMITH. Three pounds cooked and chopped lean beef. Two pounds chopped beef suet. Five pounds chopped greenings apples. Two pounds currants after they are washed and dried. Three pounds raisins after they are stoned and chopped. One pound citron finely sliced. Three pounds brown sugar. One heaping teaspoonful each, cinnamon, ginger, nutmeg, cloves, mace, allspice, salt, white pepper. One pint brandy. | One quart sherry wine. 3 Two lemons, juice and grated rind. Mix and scald and pack away ina jar. If too dry when you bake your pies, thin with sweetened sherry or sweet cider. MOCK MINCE MEAT. MRS. E. ROBERTS. Two cups sugar. One cup bread crumbs. PIES 101 One cup raisins. One tablespoonful butter. Two tablespoonfuls vinegar. One pint boiling water. Spices to taste. Boil one hour. This will make three pies. Agee hy 28 G Wiis ag Ne Three eggs, beaten very light. Three tablespoonfuls sugar. One tablespoonful corn starch. A pinch of salt. Beat well together. Scald one pint milk and pour. over the mixture, and bake in shells. LEMON PIES. MRS. McKIMMINS. Three lemons. Juice of one orange. Two eggs. Two cups sugar. One cup butter. Cook filling to the consistency of jelly before putting into the pie shells. LEMON PIES. ’ MRS. KURTZ. Bake lower crust and fill with the following cus- tard, made on top of the stove. One cup sugar. Yolks three eggs. Three-fourth cup water. One tablespoonful corn starch. Grated rind and juice one lemon. Cover with meringue made of the whites of three eggs and one tablespoonful sugar. CREAM PIE. One pint cream. Yolks three eggs. Six to eight tablespoonfuls sugar. One tablespoonful butter. One small teaspoonful corn starch. Whites five eggs. Five dessert spoonfuls pulverized sugar for meringue. Vanilla flavoring. Stir butter and sugar together. Beat corn starch into the yolks of the eggs until perfectly smooth. Then stir these two compounds together. Add flavoring, and lastly put in the cream, little at a time, stirring well between. Fill a shell of puff paste and bake half an hour, then cover with a meringue and brown lightly. : HEALTH MINCE MEAT. MRS. BOYD PARK. One pint chopped meat. One quart chopped apples. A half cup molasses. One and a half cups sugar. Two teaspoonfuls cinnamon. One teaspoonful cloves.’ PIES | 103 Black pepper, ginger, one grated nutmeg, one tablespoonful salt. A pinch of cayenne pepper. A piece of butter the size of an egg. A cup of strong coffee. One glass jelly (any kind). One cup vinegar. One pound each of currants and raisins. LEMON PIE.