WASHINGTON PIE—One cup sugar, 1 egg, 4 cup milk or water, butter the size of an egg, 1 teaspoon baking powder. Make a stiff batter as for cake, bake in jelly pan, slip it off and spread with strawberry jam. Over this spread the white of 1 egg beaten to a stiff froth with a little sugar. Put it in oven till set. Eat, with or without cream, while hot. CHOCOLATE PIEW—Make paste and cook, yolks of 2 eggs, 1 bar chocolate, 1 tablespoon corn starch dissolved in warm water, 2 teacups sweet milk, 4 tablespoons brown sugar, vanilla to taste✪ Chocolate Pie (Alternate). After all is dissolved put in a double boiler and boil. Put whites of eggs on top. RS. T. R. PARKER. LEMON PIE.—Juice and grated rind of 2 lemons, 24 level tablespoons corn starch, 3 cups boiling water, 2 cups sugar, 4 egos✪ Lemon Pie. Beat yolks of eggs light, add sugar, corn starch and hot water. Beat all together until perfectly smooth. Cook the mixture in a double boiler, then turn it into an undercrust previously baked. Before baking crust pick with a fork to prevent blistering. Meringue :—Use the whites of the eggs with 3 tablespoons powdered sugar. Mrs. JAMES VAIR. LEMON FILLING FOR TARTS.—One grated lemon, 1 cup sugar, 1 small piece butter, 1 egg, 1 small teaspoon flour✪ Lemon Filling for Tarts. SPONGE LEMON PIE.—One egg, 4 cup sugar, 3 tablespoons cold water, 1 cup flour✪ Sponge Lemon Pie, 1 teaspoon baking PIES. vB powder. Bake in quick oven. When cold cut in half, This makes 2 pies. Filling :—Two lemons, juice and grated rind, 1 table- spoon flour, 1 tablespoon corn starch. Pour over this 14 cups boiling water. Then add 2 cups white sugar, yolks ot 3 eggs, a little butter, and a pinch of salt. Put in a Farina boiler and boil till it thickens. Mrs. 8. M. WELLs. LEMON PIE.—Grate 1 lemon, add 1 cup sugar, 1 cup water, and when boiling add 3 dessertspoons of corn starch, mixed with cold water. Boil until thick. Line a pie plate with a rich crust. Bake crust first, then when lemon is cold spread on the crust. Beat white of 1 egg, add 3 table- spoons sugar, spread on pie and brown in oven. Mrs. C. H. CLARK. COCOANUT PIE.—One cocoanut grated, 4 cup butter, 1 cup sugar, 4 cup milk, 4 eggs beaten separately, rind and juice of 1 lemon, little salt✪ Cocoanut Pie. Mix well together. This is sufficient for 3 pies. Bake with 2 crusts. Delicious if served with whipped cream. Mrs. Justin EDWARDS. FLORENTINES.—Roll puff paste to the thickness of + inch and lay it on a thin baking tin; spread over it a layer of green gage or any other preserve and bake in a moderate oven. Take out, and when partially cold, have whipped some whites of egos and sugar; spread over the preserve and strew with chopped almonds and sugar. Put back in the oven till the whip is stiff. Before it is quite cold cut into diamonds. Mrs. JAMES Hoaa. CREAM PIE.—Two eggs, keep the whites out for frosting, 4 cup white sugar, piece butter size of an egg, 2 tablespoons flour mixed smooth with a little water, one large cup sweet milk✪ Cream Pie. Boil until the consistency of custard and 92 PIES. flavor with vanilla. Bake your crust before putting in the filling. Mrs. JAMES Hoaa. CREAM PIE.—T «0 eggs, whites kept for icing, 1 cup sugar, 1 tablespoon corn starch, 2 cups milk. Boil to- gether and flavor to taste. Line pie plate with crust and bake. Then put in cream when cold. Beat whites of eges with little sugar and put on top. Mrs. Justin EDWARDS. CHOCOLATE PIE.—One coffee-cup milk, 4 cup sugar, 2 tablespoons grated chocolate, 3 egos, whites reserved for meringue, | dessertspoon corn starch, } teaspoon salt, vanilla. Bake as cream pie. Mrs. Justin EDWARDS. MINCE MEAT FRITTERS.—Half pound mince meat, mix 2 ounces bread crumbs, 2 eggs, juice of 4 a lemon✪ Mince Meat Fritters, mix well, drop in lard for 8 minutes, drain them on a napkin. Send in very hot. Mrs. RADENHURST.

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WASHINGTON PIE—One cup sugar, 1 egg, 4 cup milk or water, butter the size of an egg, 1 teaspoon baking powder. Make a stiff batter as for cake, bake in jelly pan, slip it off and spread with strawberry jam. Over this spread the white of 1 egg beaten to a stiff froth with a little sugar. Put it in oven till set. Eat, with or without cream, while hot. CHOCOLATE PIEW—Make paste and cook, yolks of 2 eggs, 1 bar chocolate, 1 tablespoon corn starch dissolved in warm water, 2 teacups sweet milk, 4 tablespoons brown sugar, vanilla to taste. After all is dissolved put in a double boiler and boil. Put whites of eggs on top. RS. T. R. PARKER. LEMON PIE.—Juice and grated rind of 2 lemons, 24 level tablespoons corn starch, 3 cups boiling water, 2 cups sugar, 4 egos. Beat yolks of eggs light, add sugar, corn starch and hot water. Beat all together until perfectly smooth. Cook the mixture in a double boiler, then turn it into an undercrust previously baked. Before baking crust pick with a fork to prevent blistering. Meringue :—Use the whites of the eggs with 3 tablespoons powdered sugar. Mrs. JAMES VAIR. LEMON FILLING FOR TARTS.—One grated lemon, 1 cup sugar, 1 small piece butter, 1 egg, 1 small teaspoon flour. SPONGE LEMON PIE.—One egg, 4 cup sugar, 3 tablespoons cold water, 1 cup flour, 1 teaspoon baking PIES. vB powder. Bake in quick oven. When cold cut in half, This makes 2 pies. Filling :—Two lemons, juice and grated rind, 1 table- spoon flour, 1 tablespoon corn starch. Pour over this 14 cups boiling water. Then add 2 cups white sugar, yolks ot 3 eggs, a little butter, and a pinch of salt. Put in a Farina boiler and boil till it thickens. Mrs. 8. M. WELLs. LEMON PIE.—Grate 1 lemon, add 1 cup sugar, 1 cup water, and when boiling add 3 dessertspoons of corn starch, mixed with cold water. Boil until thick. Line a pie plate with a rich crust. Bake crust first, then when lemon is cold spread on the crust. Beat white of 1 egg, add 3 table- spoons sugar, spread on pie and brown in oven. Mrs. C. H. CLARK. COCOANUT PIE.—One cocoanut grated, 4 cup butter, 1 cup sugar, 4 cup milk, 4 eggs beaten separately, rind and juice of 1 lemon, little salt. Mix well together. This is sufficient for 3 pies. Bake with 2 crusts. Delicious if served with whipped cream. Mrs. Justin EDWARDS. FLORENTINES.—Roll puff paste to the thickness of + inch and lay it on a thin baking tin; spread over it a layer of green gage or any other preserve and bake in a moderate oven. Take out, and when partially cold, have whipped some whites of egos and sugar; spread over the preserve and strew with chopped almonds and sugar. Put back in the oven till the whip is stiff. Before it is quite cold cut into diamonds. Mrs. JAMES Hoaa. CREAM PIE.—Two eggs, keep the whites out for frosting, 4 cup white sugar, piece butter size of an egg, 2 tablespoons flour mixed smooth with a little water, one large cup sweet milk. Boil until the consistency of custard and 92 PIES. flavor with vanilla. Bake your crust before putting in the filling. Mrs. JAMES Hoaa. CREAM PIE.—T «0 eggs, whites kept for icing, 1 cup sugar, 1 tablespoon corn starch, 2 cups milk. Boil to- gether and flavor to taste. Line pie plate with crust and bake. Then put in cream when cold. Beat whites of eges with little sugar and put on top. Mrs. Justin EDWARDS. CHOCOLATE PIE.—One coffee-cup milk, 4 cup sugar, 2 tablespoons grated chocolate, 3 egos, whites reserved for meringue, | dessertspoon corn starch, } teaspoon salt, vanilla. Bake as cream pie. Mrs. Justin EDWARDS. MINCE MEAT FRITTERS.—Half pound mince meat, mix 2 ounces bread crumbs, 2 eggs, juice of 4 a lemon, mix well, drop in lard for 8 minutes, drain them on a napkin. Send in very hot. Mrs. RADENHURST.

Royal Victoria cook book