Puff Paste

1 lb. of flour,

1 lb. butter.

1/2 teaspoonful of salt. . Take one-third of the butter and rub into flour; mix with cold water to a soft dough. Roll out, spread with butter and dredge over with flour, lightly, then fold over. Roll out again and repeat as before until the butter is used. Roll out very thin. Cut and put in tart tins and bake in hot oven.

Mrs. J. W. Rowling.

Roll Butter Pastry

1/2 cupful of cold water, 1/2 cupful of sweet cream,

2yolks of eggs,

1 lb. of hard butter,

1 lb. of sifted flour. First take water, cream and yolks in a bowl; add not quite half of the flour and mix into a smooth dough. Flour the bread board, turn out the dough, give it a few quick knead-ings and roll out thin. Cut off thin slices of butter and put over the dough, roll it again, keep on adding butter and flour until you get it all rolled in, but do not use warm hands on the dough after you commence with the butter; roll quickly. You can cut the dough with small cutters or in long strips with a knife as you wish. Also make into tarts or turnovers, using jelly, cooked prunes chopped fine, or cranberry jam. Roll quarter of an inch thick, wash with water and sprinkle with sugar. This is best made early in the morning before butter gets soft and should be rolled in a cool room.

Mrs. C. M. Hansen.

Pastry

4 cupfuls pastry flour,

1 tcaspoonful baking powder,

1 teaspoonful salt,

1 cupful shortening, half lard, half butter,

Cold water to make stiff dough. Sift dry ingredients together. Rub in shortening until mixture looks like bread crumbs. Add water gradually stirring with a knife. Turn lump on to flour board and roll one-half inch thick, then roll up in form of cylinder (like jelly cake roll); cut off in slices and roll thin to cover pie tin. This recipe makes three pies with two crusts each. For two pies use three cups of flour and three-fourths cup shortening, remainder as above.

Pastry flour; - Mix thoroughly together four cupfuls of bread flour with one cupful of cornstarch.

Mrs. B. L. HoLlenbeck, Pacific Grove.

Photo Supplies at Mason's Bazaar

Pine Apple Pie

Make a nice paste, line the pan, prick well with a fork and bake.

Filling: -

1 cupful of pine apple, chopped fine,

1 cupful of sugar,

1/2 cupful of butter, (scant),

1 cupful of sweet cream,

4 eggs, (whites for meringue).

Mrs. G. B. Richmond.

Cream Pie

Yolks of 5 eggs,

1 teacupful of butter,

1 pt. of sugar,

1 tablespoonful of flour,

1 pt. of cream, flavor to taste. Make meringue of the five whites, place on the top and brown slightly. Bake with bottom crust only. Delicious pie for those who are fond of rich desserts.

Mrs. E. F. Hawkins.

Date Cream Pie

First bake the crust. Take one and one-half cupfuls of finely chopped dates, mix with enough whipped cream, slightly sweetened and flavored, to fill the crust. Cover with meringue; brown lightly.

Miss L. LawreY,

Pacific Grove.