Lemon Cream Pie. — Paste, No. 5, 1A pints milk, 3 tablespoons corn-starch, 1 cup sugar, 2 tablespoons butter, grated rind and juice of 2 lemons, yolks 4 eggs✪ Lemon Cream Pie. Boil milk, add corn¬ starch dissolved in a little cold milk; when it reboils, take off, beat in yolks, butter, lemon juice, and rind; pour at once into pie-plates lined with paste, having high rim — as de¬ scribed in custard pie; bake in hot oven until paste is cooked — about 20 minutes, or, if meringue is desired, whip whites of 4 eggs to dry froth; slowly incorporate 1 cup sugar; spread over top of pie ; when baked, dust with powdered sugar; return to oven to set fawn color. Note. — One teaspoon of Royal Baking Powder in one-half cup granulated sugar added to the white of one egg stiffly beaten makes a fluffy meringue for lemon pies. Lovers of Chocolate, in any and every form, can make this addition to a common custard pie. Beat 1 egg to a stiff froth, then add pulverized sugar and grated chocolate with A teaspoon extract vanilla; spread this on the top of the pie and let it harden for a moment in the oven. Or you may prepare it in still another way. Put the chocolate in a basin on the back of the stove, and let it melt (do not put a drop of water with it) ; when melted beat 1 egg and some sugar in with it. In the latter case it will be a regular chocolate brown in color, and in the other a sort of gray. Peach Tart. — For each large peach allow 1 tablespoon sugar and 1 tablespoon water✪ Peach Tart. Fill baking-dish with sliced peaches, add sugar and water. Cover with pie crust, No. 6, bake in moderate oven about 30 minutes. Serve hot with cream. Pumpkin or Squash Pie. — Mix 3 cups thick stewed and sieved pumpkin or squash, 2 cups milk, 1 cup sugar, 1 teaspoon salt, 2 eggs, A teaspoon cinnamon, pinch cloves✪ Pumpkin or Squash Pie. Line 2 pie- plates as for custard pio; bake in moderate oven. Rhubarb Pie. — l A bunches rhubarb, 1A cups sugar✪ Rhubarb Pie. Cut fruit in small pieces after stripping off skin, cook it very fast in shallow stewpan, with sugar. Line pie-plate with aste; wet rim; add rhubarb, cold; lay 3 ars paste across, fastening ends; lay 3 more across, forming diamond-shaped spaces; lay round a rim, wash over with egg, and bake in quick oven 15 minutes. ROYAL BAKING POWDER IS ABSOLUTELY PURE 28 THE ROYAL BAEER Mince-meat. — 7 pounds currants, 334 pounds peeled and cored apples, 3)4 pounds beef, pounds suet, 34 pound each citron, lemon, and orange peel, 2)4 pounds coffee sugar, 2 pounds raisins, 4 nutmegs, 1 ounce cinnamon, )4 ounce each cloves and mace, 1 pint brandy, and 1 pint white wine✪ Mince-meat. Wash currants, dry, pick them; stone the raisins; remove skin and sinews from beef and suet. Chop each ingredient, separately, very fine; put mto large pan as they are finished, finally adding spices, brand}', and wine; thoroughly mix together; pack in jars; store in cold, dry place. This mince-meat will keep from 12 to 18 months. The fruit should never be floured in making mince pie. Tartlets. — Time to bake, M hour. Line some patty-pans with puff paste, fill them with any jam or preserve✪ Tartlets, and bake lightly.

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Lemon Cream Pie. — Paste, No. 5, 1A pints milk, 3 tablespoons corn-starch, 1 cup sugar, 2 tablespoons butter, grated rind and juice of 2 lemons, yolks 4 eggs. Boil milk, add corn¬ starch dissolved in a little cold milk; when it reboils, take off, beat in yolks, butter, lemon juice, and rind; pour at once into pie-plates lined with paste, having high rim — as de¬ scribed in custard pie; bake in hot oven until paste is cooked — about 20 minutes, or, if meringue is desired, whip whites of 4 eggs to dry froth; slowly incorporate 1 cup sugar; spread over top of pie ; when baked, dust with powdered sugar; return to oven to set fawn color. Note. — One teaspoon of Royal Baking Powder in one-half cup granulated sugar added to the white of one egg stiffly beaten makes a fluffy meringue for lemon pies. Lovers of Chocolate, in any and every form, can make this addition to a common custard pie. Beat 1 egg to a stiff froth, then add pulverized sugar and grated chocolate with A teaspoon extract vanilla; spread this on the top of the pie and let it harden for a moment in the oven. Or you may prepare it in still another way. Put the chocolate in a basin on the back of the stove, and let it melt (do not put a drop of water with it) ; when melted beat 1 egg and some sugar in with it. In the latter case it will be a regular chocolate brown in color, and in the other a sort of gray. Peach Tart. — For each large peach allow 1 tablespoon sugar and 1 tablespoon water. Fill baking-dish with sliced peaches, add sugar and water. Cover with pie crust, No. 6, bake in moderate oven about 30 minutes. Serve hot with cream. Pumpkin or Squash Pie. — Mix 3 cups thick stewed and sieved pumpkin or squash, 2 cups milk, 1 cup sugar, 1 teaspoon salt, 2 eggs, A teaspoon cinnamon, pinch cloves. Line 2 pie- plates as for custard pio; bake in moderate oven. Rhubarb Pie. — l A bunches rhubarb, 1A cups sugar. Cut fruit in small pieces after stripping off skin, cook it very fast in shallow stewpan, with sugar. Line pie-plate with aste; wet rim; add rhubarb, cold; lay 3 ars paste across, fastening ends; lay 3 more across, forming diamond-shaped spaces; lay round a rim, wash over with egg, and bake in quick oven 15 minutes. ROYAL BAKING POWDER IS ABSOLUTELY PURE 28 THE ROYAL BAEER Mince-meat. — 7 pounds currants, 334 pounds peeled and cored apples, 3)4 pounds beef, pounds suet, 34 pound each citron, lemon, and orange peel, 2)4 pounds coffee sugar, 2 pounds raisins, 4 nutmegs, 1 ounce cinnamon, )4 ounce each cloves and mace, 1 pint brandy, and 1 pint white wine. Wash currants, dry, pick them; stone the raisins; remove skin and sinews from beef and suet. Chop each ingredient, separately, very fine; put mto large pan as they are finished, finally adding spices, brand}', and wine; thoroughly mix together; pack in jars; store in cold, dry place. This mince-meat will keep from 12 to 18 months. The fruit should never be floured in making mince pie. Tartlets. — Time to bake, M hour. Line some patty-pans with puff paste, fill them with any jam or preserve, and bake lightly.

Royal baker and pastry cook