Bramberry Tarts

1 cupful raisins, seeded and chopped

fine, 1 teacupful sugar,

1 tablespoonful melted butter, 3 teaspoonfuls flour,

2 tablespoonfuls lemon juice.

First mix sugar and flour together, then add raisins, then butter and lemon juice. Bake in any good paste.

Mrs. J. B. Bennett.

Custard Pie

Line a pie plate with good crust, pinching an extra brim around the top that the custard may be the depth of the plate. Grate nutmeg over bottom until well sprinkled with it. Beat four eggs well with three-fourths cupful of sugar, then add little over a pt. of milk. Bake in moderate oven. Sufficient for large sized pie.

Mrs. E. F. Hawkins.

Currant Pie

1 egg,

1 cupful of sugar, 1 cupful of currants. Mix all together. When baked, cover with white of an egg beaten to a stiff froth to which is added three tablespoonfuls of sugar.

Mrs. A. Anderson, Chualar.

Pear Pie

Into a rich deep undercrust that has been baked, put cooked pears sufficient to fill the pie plate and bake in moderate oven ten minutes. When cold and ready to serve, cover with whipped cream.

Mrs. H. J. Bali., San Jose.

Transparent Pie

Four eggs (five or six are better) beaten separately, one and one-half cupfuls sugar and one cupful butter beaten to a cream. Glass of white jelly (tart), three teaspoonfuls vanilla, one cupful cream, and white of eggs added last. Bake with under crust only, (for two pies).

Mrs. E. Williams.

Harlequin Pie

Prepare a nice dried apple sauce. Line the pie tin with any good crust and fill half full with the dried apple sauce, on top of which place the following mixture which is sufficient for one pie.

3 eggs, (yolks),

1 teaspoonful of butter,

1/2 cupful of sugar,

Juice and grated rind of one lemon.

Bake until crust is done, and make meringue of whites of eggs, place on top and brown lightly.

Mrs. W. J. Hill.

Squash Pie

2cupfuls of boiled squash,

3eggs, a little salt,

3/4 of a cupful of sugar,

2 tablespoonfuls of molasses,

1 tablespoonful of melted butter,

1 tablespoonful of ginger,

1 ten spoonful of cinnamon,

2 cupfuls of milk.

Instead of ginger nutmeg and vanilla may be used.

Mrs. J. W. Stirling.

Pumpkin Pie

The first essential is a solid, yellow pumpkin. Cut in rings and pare, then cut in small pieces. Put to cook with a little water, and stew slowly for several hours till all the water is cooked out, leaving pumpkin dry and of a rich brown color. Stir often to prevent- burning. Put through a colander, add brown sugar, salt and ginger to taste, then milk till of the consistency of rich cream: Add eggs, one to a pie. Line deep pie tins with good pastry, and after filling spread over each pie one or two spoonfuls of rich sweet cream. Bake slowly for some time.

Mrs. Geo. Abbott.