PUFF PASTE.

1 pound best confectioner's flour; 1 pound butter; yolk of 1 egg; juice 1 lemon and 1/2 pint water; work 1/2 of the butter into the flour; beat yolk of egg; add the water; then add lemon juice and stir this into the flour and butter with a knife (never use hands); have all as cool as possible. Roll thin the balance of butter between the folds of a white linen cloth rung out of cold water. Roll the paste above mixed about twice the size of butter; cut in two and lay one piece on top of the other with butter between and roll again, rolling backward and forwards, but not latterly. Cut in four pieces; lay one above the other and roll again; repeat cutting and rolling twice again, using additional flour for the molding board and the dredging before rolling. After this roll up paste and let stand 1 hour or over night. This quantity should make about 40 tarts or nine pies.

JENNIE HOPLEY.

CHOCOLATE PIE.

1 cup (coffee) of sweet milk; a heaping teaspoons grated chocolate mixed in 2 tablespoons of milk; stir in the cup of milk, beat 1 egg and yolks of 2 with 1 cup sugar; pour milk and chocolate over the egg and sugar; bake in a deep pan.

MRS. SHENTON.

BUTTER SCOTCH PIE.

Melt on the stove 1 cup dark brown sugar, 1 heaping tablespoon butter, set off and add 1 cup milk, yolks of 2 eggs, 1 1/2 tablespoons of flour; cook, bake crust and fill; beat the whites for frosting as for lemon pie.

MRS. D. O. HERBERT.

LEMON PIE.

Yolks of 4 eggs; 2 cups of sugar; 2 cups fresh milk; 1 tablespoon cornstarch; 2 tablespoons melted butter; juice of 2 lemons. Beat whites of eggs and 1/2 cup sugar and put on top of pies after they are filled. Bake the shells and cook filling on top of stove. This amount will make 2 pies. A good substitute for the lemon juice is 1-3 cup of vinegar and 1/2 teaspoon lemon extract.

MRS. F. C. SCHAIN.

LEMON PIE.

1 lemon; 1 cup water; 1 cup sugar; 1 small tablespoon Challenge flour; yolks of 3 eggs. Grate the lemon, add the sugar and juice of lemon to the eggs and beat till smooth and stir in the flour. Let the cup of water come to boil in double cooker and add this mixture to it. Cook till thick. Bake crust and add lemon mixture. Beat whites of eggs, add 1/2 cup sugar, spread on pie and brown slightly in oven.

MRS. CLYDE CAMPBELL.

20th CENTURY LEMON PIE.

Line a deep plate with a generous layer of freshly cooked rice and fill with the following: Grate rind and juice of 1 lemon, 1 cup water, 1 cup sugar, 1 tablespoon butter and pinch of salt. Put in a double boiler and thicken with 1 tablespoon Challenge flour and yolks of 2 eggs. Pour over the rice and frost, then sprinkle with chopped almonds. Serve before rice cools.

ANNA HENDERSON.

PUFF PASTE.

Equal amounts of Challenge flour and butter, a little salt, sugar, alcohol and water are used; 1 1/2 cups water to 1 quart flour; wash butter in ice water; work smooth and lay in water until wanted. Mix flour and one-third of the butter and salt with ice water until stiff and smooth. Let lay five minutes. Roll large enough so you can wrap butter in it. Fold down and roll out 1/2 inch thick, then fold twice, so it will be four thicknesses. Repeat five times. Leave paste in a cool place five minutes after each rolling.

MRS. SEASTROM.

GREEN TOMATO PIE.

For 1 pie peel and slice green tomatoes; add 4 tablespoons vinegar, 1 of butter, 3 of sugar; flavor with a little spice (your own favorite) and bake with 2 crusts slowly.

APPLE CREAM PIE.

Pare and dice 3 or 4 tart apples; line your pan with pastry and add apples; dissolve 1/2 cup sugar and 1 tablespoon flour in 1 pint of cream and pour over the apples; bake with 1 crust.

MRS. CLARENCE HEDGES.

PUMPKIN PIE.

1 cup sugar; 1 cup pumpkin; 1 tablespoon flour; 1 cup milk; 1 egg beaten separately and added the last thing; 1 pinch salt, cloves, nutmeg, allspice, 1/2 teaspoon ginger, 1 teaspoon cinnamon.

MISS CARRIE WILKEN.

STRAWBERRY PIE.

Fill crust with berries cut up; mix 2-3 cup sugar, 3 teaspoons Challenge flour and 1/2 cup rich milk; pour over berries and bake quickly; when done put whites of 2 eggs beaten stiff with 2 tablespoons sugar, set in oven and brown.

MRS. BUNDY.

STRAWBERRY PIE.

Fill a freshly baked pie crust with sliced strawberries, sweetened to taste, then spread thickly with whipped cream flavored and sweetened. Peaches or other berries may be used in the same way.

MRS. C. L. CAMPBELL.

MINCE MEAT.

2 pounds lean beef boiled and when cold chop fine; 1 pound beef suet cleared of strings and minced to powder; 5 pounds apples chopped; 2 pounds raisins chopped; 1 pound Sultana raisins; 2 pounds currants carefully washed; 2 tablespoons cinnamon; 1 tablespoon nutmeg; 2 tablespoons mace; 1 tablespoon cloves; 1 tablespoon salt; 2 1/4 pounds sugar; 1 pint sherry wine or 1 quart canned cherries. Cover closely and set in cool place. This makes 2 gallons.

MRS. J. B. JONES.

APPLE CUSTARD.
(For Two Pies.)

1 cup strained apple or fine apple sauce; 1 cup sugar; 3/4 cup cream; juice and grated rind of 1 lemon; add 2 well beaten eggs the last thing and bake in custard crusts 3/4 hour in rather deep pans.

MISS ANNA HENDERSON.

CRUMB PIE.

1 cup Challenge flour; 1 tablespoon butter; 3 tablespoons sugar, rubbed together and baked in open crust. Good with coffee.
Cut 1 cup of cranberries in halves; add 1 cup sugar and 1/2 cup [??].

MRS. HARKINS.

CREAM PIE.

1 pint milk; teaspoon butter; put in double boiler; beat 1/2 cup sugar, 2 yolks of eggs and 1 tablespoon flour thoroughly and add to milk; flavor; put in baked crust and use whites for meringue; brown in oven.

MISS CARRIE WILKEN.

CHOCOLATE PIE.

1 pint of milk; 1/4 cup sugar; 2 egg yolks; 2 tablespoons chocolate; 1 tablespoon Challenge flour; heat milk and add the rest; put in double boiler.

MRS. MARGARET BREHENY.

DELICATE RICE PIE.

Whites 2 eggs, well beaten; 1 cup sugar; 4 tablespoons sweet cream; 1 tablespoon flour; 1 cup cold water; 1 cup cooked rice; flavor with lemon; bake with 1 crust.

MAMIE FINDLEY.

MOCK MINCE PIE.

5 crackers, rolled fine; 1 cup molasses; 1 cup sugar; 2 cups water; 1-3 cup butter; 1/2 cup vinegar; 1 egg; spice and raisins to taste.

MISS AMANDA WISSLER.

CRANBERRY PIE.

Cut 1 cup of cranberries in halves; add 1 cup sugar and 1/2 cup water; put between two crusts and bake slowly.

MRS. J. N. WINNE.

BANANA PIE.

Bake the crust and then cover the bottom with sliced bananas 1/4 of an inch in thickness; add 1/2 cup sugar. Fill up the crust with this custard: 2 glasses milk; 2 tablespoons cornstarch, dissolved in cold milk; yolks of 2 eggs; 1 teaspoon vanilla. Boil mixture till thick; frost the pie and set in the oven till frosting browns slightly.

A. B. C.

ENGLISH CREAM PIE.

1 cup sour cream; 1 cup chopped raisins; 1 tablespoon Challenge flour; 2 tablespoons vinegar; 2-3 cup sugar; 2 eggs; 1/2 teaspoon nutmeg. Bake with thin upper crust, or use frosting same as lemon pie.

MRS. KEMP.
Odessa, Washington.

LEMON CREAM PIE.

Mix 1 cup sugar, 2 heaping teaspoons Challenge flour, butter size of an egg (melted), pinch of salt, yolks of 2 eggs; beat all to a cream, then add juice and grated rinds of 2 small lemons, 1 cup of milk and the whites of the eggs beaten stiff. Line pie tin with pastry, add the above and bake 30 minutes in slow oven.

MRS. PELTER.
South Dakota.

SWEET POTATO PIE.

1 pint of mashed sweet potatoes; 2 teacups sweet milk; 3 eggs (beat separately); 1/2 cup butter; 1 cup sugar. Beat in the yolks, then the sweet potatoes; add a little nutmeg and last of all the frothed whites; bake in deep pie tins; sift powdered sugar over top.

MRS. WILL BARNARD.

PIEPLANT PIE.

Line a pie pan with crust, fill with pieplant cut up fine, beat yolk of 1 egg very light; add 2 tablespoons Challenge flour mixed with 2 or 3 tablespoons water and 1 cup sugar. Mix well and flavor with lemon (or rind and juice of 1/2 lemon), then pour over the pie in the crust. Bake and use white of egg with 3 tablespoons sugar on top.

MRS. A. C. COLE.
Adel, Iowa.

PIE.

Yolks of 3 eggs, beaten; add 1/2 cup sugar, 1/2 cup butter, 1 teaspoon vanilla, 3 tablespoons water; bake in lower crust in slow oven; put on frosting of 3 whites of eggs, 3 tablespoons sugar and a little vanilla.

MRS. A. A. GILLETTE.

PINE APPLE PIE.

1 small can grated pineapple; 1 grated lemon; yolks of 2 eggs; 2 tablespoons cornstarch; milk enough for one pie; sweeten to taste. Whip white and put on top.

MRS. H. G. DACKEN.

DATE PIE.

Take 1 large cup of dates, stone and chop them; add 2-3 cups of sweet cream and 1/2 cup sugar; cook slowly till smooth, then add 2 well beaten eggs; bake in 1 crust of pastry; cover with a meringue and lightly brown in oven.

RAISIN PIE.

Take 1 cup seeded raisins and 1 cup water and cook slowly until the raisins are tender. When cool add the juice and one grated rind of 1 lemon, 1 cup of rolled crackers, and sweeten to taste. Bake in 1 crust and when cool cover with a meringue and lightly brown in oven.

MRS. ANDERSON.