Lemon Pie

Three eggs, one grated lemon, one cup of sugar, one-half cup of water, two spoonfuls of flour; bake; beat the whites separately and add sugar, not quite as much as for frosting; put into the oven and brown a little.

Two lemons - juice and rind grated - two cups of white sugar, one cup of cream or rich sweet milk, two tablespoonfuls of corn starch, mixed with the yolks of six eggs; bake in a rich crust; beat the whites to a stiff froth, with eight tablespoonfuls of pulverized sugar; spread on the top of the pies, and brown. This will make two pies.

Grate two lemons, two cups of sugar, two eggs, half a cup water, one tablespoon-ful of butter, one of flour. This will make half a dozen pies.

Lemon Custard Pie

Grate the rind of one lemon, squeeze the juice into one and one-half cups of sugar, butter the size of an egg, one table-spoonful of flour, and the yolks of four eggs, stir all together as for cake, and pour over it one pint of boiling milk; beat the whites separately and stir in after it has cooled a little, then bake in a crust as you would a custard pie.

Two-Crust Lemon Pie

Line your pie dish with a good crust; roll your lemons to soften them; grate the rind of one large or two small lemons; cut the lemons in thin slices; pick out the seeds; spread evenly one layer over the crust; spread one cup of sugar over the lemon; then add one cup of paste, made by taking four tablespoons of flour, wetting it with cold water the same as you would do to make starch; turn boiling water on it, stirring while cooking on the stove a few moments, adding a pinch of salt with the grated rind of the lemons. When thickened enough, pour it over the sugar and lemon; cover with a crust, cutting slits in to let out the air; bake slowly.

Lemon Pie

One teacupful of powdered sugar, one tablespoonful of butter, one egg, juice and grated rind of one lemon, one teacup of boiling water, one tablespoonful of corn-starch, mixed in a little cold water, cream, butter, and sugar together, and pour the hot mixture over them. When cold, add the lemon and beaten egg. Bake.

One cup of sugar, two tablespoonfuls of corn-starch, and a cup of boiling water, butter half the size of an egg, the grated rind and juice of a lemon; cook together till clear, and when cold add the yolk of an egg. Line the plate with paste and bake, then fill, putting on the white of an egg with a little sugar for icing, then put in the oven and brown.

Orange Pie

Take four good-sized oranges, peel, seed, and cut in very small pieces. Add a cup of sugar, and let stand. Into a, quart of nearly boiling milk stir two tablespoonfuls of corn starch mixed with a little water, and the yolks of three eggs. When this is done, let it cool, then mix with the oranges. Put it in simply a lower crust. Make a frosting of the whites of the eggs and one-half cup of sugar. Spread it over top of pies, and place for a few seconds in the oven to brown . The juice and part of the rind of one orange, two tablespoonfuls of corn starch, one teacupful of hot water with one-quarter box of gelatine dissolved in it. Mix and bake in one or two pies. To be eaten cold.

Oyster Patties

Line small patty-pans with puff paste, into each pan put six oysters, bits of butter, pepper and salt, sprinkle over a little flour and hard-boiled eggs chopped (allowing about two eggs for six patties), cover with an upper crust, notch the edges and bake; serve either in the pans or remove them to a large platter.

Malborough Pie

Six tart apples, six ounces of sugar, six ounces of butter or thick cream, six eggs, the grated peel of one lemon, and one-half the juice. Grate the apples, after paring and coring them; stir together the butter and sugar, as for cakei; then add the other ingredients, and bake in a rich under-paste only.

Peach Pie

Line a deep dish with soda biscuit dough or pie crust rolled one-fourth of an inch thick, fill with peaches pared, sprinkled with sugar and a little flour, and if not too juicy, add about two tablespoonfuls of water, put on the upper crust, secure the edges, and bake. Eat with cream.

Pumpkin Pie

Cut the pumpkin into large pieces and with the skins on; when done, scoopout the pulp; then add two quarts of milk, four eggs, two tablespoonfuls of gingcr, two table-spoonfuls of cinnamon, and one teaspoonful of salt; sugar to taste.

Meat Pie

Mock Mince Pie

Three soda crackers rolled fine, one cup of cold water, one cup of molasses, one-half cup of brown sugar, one-half cup of sour cider or vinegar, one-half cup of melted butter, one-half cup of raisins, one-half cup of currants, one egg beaten light, one teaspoon of cinnamon, one-quarter teaspoon each of cloves, allspice and nutmeg, five apples chopped fine.

Mince Meat

Two pounds of lean beef boiled; when cold chop fine; one pound of suet minced to a powder, five pounds of juicy apples, pared and chopped, two pounds of raisins seeded, two pounds of sultanas or seedless raisins, two pounds of currants, one-half pound of citron chopped, three tablespoonfuls of cinnamon, two tablespoonfuls of mace, one tablespoonful of allspice, one tablespoonful of fine salt, one grated nutmeg, three pounds of brown sugar, one-half gallon of sweet cider. Mince meat made by this recipe will keep till spring.

Mince Meat

Three pounds of beef chopped fine, six pounds of apples, one pound of suet chopped fine and mixed with the meat, four pounds of raisins, six pounds of currants, one pound of citron, one pound of candied lemon, and two pounds sugar, a tablespoonful of salt two oranges, grated, and powdered cinnamon, mace. cloves, and nutmeg to taste. Add three pints or boiled cider and set on the stove, stirring to prevent burning, until thoroughly scalded. Add enough sweet cider when using to make it moist.