Mince Meat

Mix together 1 1/2 cups ground, cooked beef, 1 cup ground suet, 5 cups chopped raisins, 4 cups currants, 6 oups chopped apples, 1 qt boiled cider or fruit juice, 1 pt. of water. 1 cup ground or chopped figs, 1 cup ground or chopped dates, 1/4 cup ground or chopped raw orange peeling, 3 cups brown sugar, a little salt, spices to taste. Fill a pie-plate lined with pie paste. and cover with a top crust. Bake in a moderate oven. - Mrs. M. Myers, Lewellyn, 111.

Mock Mince Pie

8 crackers, rolled fine, 2 eggs, 1 cup of sugar, 1/2 cup of vinegar, 1 cup of molasses, 1/2 cup of boiling water, 1 cup of chopped raisins, cloves, cassia, nutmeg. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Nut Mince Pie

1 cup of walnut meats, 2 cups of apples, cut fine, 1/2 cup of vinegar, 1/2 cup of water or fruit juice, 1/2 cup of sugar, 1 cup of raisins, 1/2 teaspoon of cinnamon, 1/2 teaspoon of allspice, 1/2 teaspoon of cloves, 1/2 teaspoon of salt. The spices and the sugar are mixed, then add all the other ingredients. Divide into two pie-plates, lined with pastry, cover with a top crust and bake in a hot oven. - Mrs. L. Powell, Oaklawn, 111.

Creamed Peach Pie

Peel, stone and halve ripe peaches. Line a deep pie-plate with puff paste, and lay the peaches in this. Sprinkle thickly with sugar and fit on an upper crust. Have ready and cold, a cream sauce, made by scalding 1/2 pt. of milk, and thicken it with a tablespoon of corn starch, rubbed smooth in a little cold milk. Add 2 tablespoons of sugar and the frothed white of 1 egg. Boil together for 5 minutes, and set aside to cool. When the pie is done, carefully lift the top crust and fill the pie to overflowing with the cream sauce. Replace the crUst, and set in a cool place. Sprinkle with powdered sugar, and eat very cold. - Mrs. Jas. Jordan, Worth, 111.

Pineapple Pie

Beat half the weight of a pineapple in butter to a creamy froth; add its weight in sugar, also the yolks of 5 eggs, continue to beat till very light; add 1 cup of cream, 1 grated pineapple, and the whites of the eggs, beaten to a stiff froth. Bake with an under crust. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Plum Pie

Make crust as for custard pie. Quarter and pit plums, and lay them on the crust thick. Beat 1 egg and put a little milk with it, well beaten. Add 1 cup of sugar, some cinnamon, and a little piece of butter. Pour over plums, and bake. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Variation I

Stew plums or damsons in only just enough water to keep them from burning; when tender and while hot sweeten them with sugar, and when they are cold pour them into pie-dishes, lined with paste, dredge flour over them, put on a top crust with a slit in the center, wet and pinch together the edges o! the crust, and bake 1 hr. - Mrs. Oscar Hansen, Glenwood, 111.

Potato Pie

1 cup grated potatoes, 1 cup sugar, 1 cup boiling water, juice and rind, grated, of 1 lemon, butter size of an egg; boil all together until thick, then put into pie crust and cover just as you would any other pie. - Mrs. Jas. Jordan, Worth, 111.