Lemon Sticks

Make a good paste, using one and one-half cupfuls of flour, sifted with one-fourth teaspoonful of salt, one-fourth cupful of lard and butter, or other shortening, and ice-water enough to make a stiff dough. Roll out one-fourth inch thick, cut into strips one inch wide by four inches long. Bake in a quick oven. When cool, split and fill with lemon filling. Cook together one-half cupful of sugar, one tablespoonful of flour, juice and rind of one lemon, one egg, and one tablespoonful of butter, until thick. Cool and use to fill the pastry.

Transparent Pie

Line a pie-plate with a good pastry, and fill with the following mixture: Cream together one cupful of butter and two cupfuls of sugar; add the beaten yolks of four eggs and two tablespoonfuls of jelly. Bake until firm; cover with a meringue made by beating the whites of eggs with three-fourths of a cupful of powdered sugar and one teaspoonful of lemon juice. Bake fifteen minutes in a slow oven.

Thanksgiving Brambles

To one cupful raisins, seeded and chopped fine, add one lemon: juice, pulp, and grated rind; one-half cupful of sugar, one egg, one tablespoonful of cracker-dust with one-half cup of chopped nutmeats. Put one tablespoon-ful of the mixture on a round, cut from plain pastry and three inches in diameter. Cover with another round, pinch edges together tightly, prick the top crust with a fork, and bake. If the fruit mixture seems very stiff, add a little water.

Pumpkin Pie

Into a quart of stewed, strained, and cooled pumpkin stir a quart of rich milk, a cupful of granulated sugar, cinnamon, and nutmeg to taste, and, when these are well mixed, six eggs beaten light. Beat all together for a minute, and pour the mixture into deep pie-plates lined with the very best pastry you can make. Bake in a moderately hot oven. When the custard is " set," lay paper over the pies until five minutes before taking them out of the oven. Then set upon the upper grating of the oven to brown. Eat cold, with American cheese.

Date Pie

Wash one pound of dates and soak over night, stew in same water till soft enough to rub through colander. Add one cupful of sour cream, two level tablespoonfuls of butter, yolks of three" eggs, one teaspoonful of cinnamon, one of nutmeg, and a little salt. Bake in one crust. Make a meringue of whites of eggs, if liked.

Butterscotch Pie

One cupful of sour cream, one tablespoonful of butter, one of flour, yolks of two eggs, one cupful of brown sugar, teaspoonful of vanilla, and a little salt. Beat together, pour into one crust, and bake. Make meringue of whites of eggs and four tablespoonfuls of sugar. Brown in very slow oven.

Cream Pie

Mix one-half cupful of powdered sugar, and one-half cupful of flour, little salt. Spread over lower crust, then turn on one cupful of sour cream, stirring very lightly, not to break crust. Grate nutmeg over top, and bake in quick oven.

Sour Cream Pie, No. 2

One cupful sour cream, one cupful of sugar, one egg, two tablespoonfuls of vinegar, two tablespoonfuls of flour, salt, cinnamon, and cloves to taste. Beat, and bake between two crusts.