FOUNDATION PASTE

Pa,te a, Foncer.

% Pound of Flour. % Pint of Water. 1 Ounce of Butter. % Teaspoonful of Salt.'

Sift the flour well; mix with the salt; then rub the flour and butter lightly together, being careful not to let it harden under the touch. When the butter and flour are well 'kneaded, add the water gradually, kneading little by little, till well kneaded. Do not work the dough; simply mix lightly and thoroughly. Flour the table lightly, turn the paste 'out upon it, and press in the center and around the edges, repeating this operation three or four times. Then flatten the paste, lay on a dish and cover with a towel and set in a cool place till ready to use, which should be in about twenty-five minutes, at least.

PliAIN PASTE FOR DUMPIilNGS,

Pa,te a. Dresser.

2 Cups of Sifted Flour.

1 Large Heaping Kitcbenspoontul of Butter.-

% Cup of Tepid Water.

Vi Teaspoonful of Salt.

Blend the salt and the flour, and then gradually mix in the butter, if tor apple dumplings or rolls. Use lard If intended for dumplings for chicken stews, veal stews, etc; Fol- low the same directions given for tnaking pie paste. Add the water by 'degrees, using good judgment al- ways, and lifting the dough out as ■you wet it,, never wetting twice in the same place. Mix and knead light- ly, and then sift a light coating of flour on the board, and roll out with the rolling pin, ,and use for all pur- t)oses in this book where Plain Paste is indicated. If necessary to keep the paste awhile, place in a napkin in the ice box. But do not use ice water in mixing it, or you will have a tough dough. To attain perfect success in making all pastes, mix quickly, knead slightly, roll quickly and bake rapidly, .using always as little flour as possible in rolling. Never beat pie crust or plain paste. Tou will hard-, en it and make it just the reverse of the light, palatable paste you desire. Use above paste, for chicken dump- lings, meat dumplings and apple dumplings, rolling out the dough ex- ceedingly thin in small pieces of about two and a half inches in length one in width, and at least one-eighth of an inch in thickness.

With these preliminary instruc- tions, the Picayune will proceed to give the recipes for the various pies, made in Creole households.

Apple Fie.

Tairte aux Pommes.

4 Large Apples (tart). 1 Oup Sugar.

1 Teas^oonful Sweet Spices, Blended Equally.

2 Tablespoonfuls of Water.

1 Tablespoonful Butter.

Pare and slice the apples nicely. Then put them in a porcelain-lined saucepan, and let them stew gently, adding the water and the butter. Season well with a little ground cin- namon, mace and allspice. When done, take off and allow to cool a little. Make a flaky pie crust (see recipe), and line the tin plates, after greasing slightly with butter, and bake the bottom crist slightly brown. Take out and fill in with the apples, and then cover the top with a thin layer of crust. Decorate the edges, and set in the oven to bake. "When a nice, delicate brown, take out and let them cool. Remove from the tin plate by slightly loosening the outer edge with a knife. Turn over into a china plate, sprinkle with white powdered sugar, and serve cold or hot. A pie is always better served cold when made of fruit.

The above is the general rule to be observed in making pies. , Some- times the pies are left open, being covered with tiny strips of paste. This is a matter of taste. Utilize odd bits of paste and fruits thus.

Apple Tarts.

Tartelettes aux Pommes.

4 Ounces of Fie Paste. 3 Ounces of Apple

Marmalade. 3 Apples.

2 Ounces of Powdered Sugar.

1 Pint of Water.

Prepare the Pie Paste (see recipe),' and line six tart molds with it. Peel and core the apples and cut into Quarters, and put into a saucepan with a pint of cold water. Let them cook on a hot stove for ten minutes. Then remove and drain, and let cool for half an hour. Then cut the quar- ters into three slices each; line the bottom of the molds with the mar- malade divided evenly; arrange the sliced apples nicely over the mar- malade, and dredge nicely with two ounces of powdered sugar. Set in a baking dish and bake for twenty minutes, or a half hour if necessary, in a moderate oven. Take out and spread nicely with apple marmalade and serve.

A simpler way is as follows: Pare and quarter the apples. Sprinkle lightly with sugar. Make a pie crust; roll into small bits; place the apples in the open crust, fold over, fasten by pressing in an ornamental way with a fork, and bake in a quick oven un- til the apples are very tender.

Apple MeringrnS Fie,

Tartes de Pommes Meringufies.

4 Large Apples. % Cup of Sugar.

1 Tablespoonful of Butter.

1 Teaspoonful of Sweet Spices, Blended Equally.

2 Tablespoonfuls of Water.

Whites of 3 Eggs. 1 Tablespoonful of Vanilla or Lemon Essence.

Peel, slice and stew ripe, juicy ap- ples, and mash them through a sieve. Season with a little grated nutmeg, using the proportion all through this recipe given in Apple Pie. (See re- cipe.) Pill the pie plates with the crust, bake and fill with the stewed apples. Let them bake for about twenty minutes, and then spread over the top a thick meringue, made by 'beating the whites of three eggs for each pie, with three tablespoonfuls of powdered sugar, if you desire a deep, rich meringue; otherwise, al- low the white of one egg and one ta- blespoonful of sugar. Flavor with vanilla or lemon, and coritinue beat- ing till it will stand alone. Cover the pies with this meringue three- iquarters of an inch or one-quarter of an inch thick, according to quantity used; set in the stove and let brown, and eat cold.

Banana Fie.

Tarte de Bananes.

4 Large Bananas.

% Cup of Sugar.

1 Teaspoonful of Sweet Spices, 31ended

1 Tablespoonful of Butter.

2 Tablespoonfuls of Water.

' Peel, slice and stew the bananas ■and mash through a sieve. Prepare a Pie Paste and proceed as in Apple Pie. (See recipe.)

Banana Merln^n^ Fie.

Tarte de Bananes Meringu6s.

4 Large Bananas. % Cnp of Sugar. 1 Tablespoonful of Butter. 1 Teaspoonful of Sweet Spices. Wbites of 3 Eggs. 1 Tablespoonful of Vanilla Essence. 1 Teaspoonful Grated Nutmeg. Peel, slice and stew the banana3= and mash through a- sieve; then pro- ceed as in directions for Apple Me- ringue Pie. (See recipe.)

Blackberry Fie.

Tarte de Mures.

1 Quart of Blackberries. 1 Cup of Sugar. 1 Teaspouutul of Sweet Spices. 2 Table- spoonfuls of Water.

Stew the blackberries and proceed in exactly the same manner as for Apple Pie. using the same proportions. foi" two pies. (See recipe.)

Clierry Pie.

Tarte de Cerises.

1 Quart of Cherries. 1 Cup of Sugar, 1 TablespooDfuI of Water.

_■ All fruit pies arer best when the fruit is previously cooked. Stew the cherries gently, as for a "inarmalade, and prepare the pie crust according to directions, and proceed as in di- rections for making pies.

Chocolate Cream Pie.

Tarte &, la Crfeme de Chocolat.

2 Quarts of Milk.

^ of a Cake of Vanilla or French Chocolate,

% Cup of White Sugar.

6 Eggs. 2 Teaspoonfuls of Vanilla.

First dissolve the chocolate in a little milk, and then stir into the boiling milk. Let it boil about four minutes. Then set to cool. "When almost cool, add the yolks of all the eggs and the whites of three, saving the remainder for the meringue. Stir these eggs well into the chocolate, and add the essence of vanilla. Then put into pie pans, in which you will already have baked the under crust. Set in the oven and let the custard grow to a "set" state. When half done, spread over the -whites of the eggs, which have been w^hipped to a stiff froth, with two tablespoonfuls of powdered sugar. Let the pies brown lightly, and serve cold. By baking the above preparation, with- out the paste, in cups set in boiling water, you will have a Chocolate Cup Custard.

Cocoannt Pie.

Tarte de Coco.

1 Pint of Milk. % Cup of Sugar. 1 Cup of Gratea Cocoanut. 2 Eggs.

% of a Grated Nutmeg. Beat the eggs' very light. Add the sugar and beat with the eggs until very light. Add the grated nutmeg, and finally the cocoanut. Make a pie crust (see recipe), using half the Quantity, as a cocoanut pie is always an uncovered pie. Pill with the mix- ture, and bake in the oven for about half an hour.

Creole Cocoanut Flc.

Tarte de Coco a. la Creole.

% Pound of Grated Cocoanut.

2 Tablespoonfuls of Melted Butter.

% Pound of White Powdered Sugar.

The Whites of 6 Eggs.

1 Glass of White Wine.

1 Pint of Milk.

2 Teaspoonfuls of Vanilla.

1 Tablespoonful of Nutmeg. Beat the sugar and butter to a light cream, and then add the wine and the essence of vanilla. Gradu- ally add the cocoanut, beating in as lightly as possible. Add the scalded milk, which has been allowed to

cool, and finally beat in lightly the ■whites of the eggs, which have been whipped to a very stiff froth. Do this latter wjth a, few swift strokes, so that the cocoanut may stand out fresh and flaky, like snow. Bake in pie crusts which have already been set in the oVen. Serve cold, sprink- ling over white powdered sugar. This ■is a famous Creole pie.

Cream Pie.

1 Pint of Milk. The Whites of Four Eggs.

1 Tablespoonful Flour. % Cup Sugar.

1 Tablespoonful of Butter.

1 Teaspoonful of Vanilla Essence or Lemon

Blend the flour and butter well 'together, and when light add the 'milk gradually. Cornstarch may be 'Substituted for the flour. Add the essence of vanilla or the juice of a lemon, and then add the whites of the eggs, beaten to a stiff froth. Stir them well into the boiling mixture, and then fill the pie pans, which you have filled with crust, baked accord- ing to directions. Place In the oven %nd bake until a nice brown. A cream pie should be served very cold.

Cranberry Pie.

' Tarte d'Airelles.

VA Pints of Cranberries. 1 Cup of Sugar. Plain Pie Crust.

Cook the cranberries as for Cran- berry Sauce. (See recipe.) Do not tetram the berries. Prepare the pie ^crust. Bake the lower crust, and fill With the fruit, and proceed as iij general directions for making pies given under the heading "Apple Pie." A cranberry pie, properly made, is one of the most delicious of all pies.

Custard Pie.

1 Pint of Milk. 3 Eggs. Vi Cup of Sugar.

Vanilla or Lemon Extract.

A .Pinch of Salt.

■ Line the pie pans with the pie 'crust. (See recipe.) Beat the eggs •lightly in a bowl. Add the sugar 'and the fiavoring extract. -Set the milk to boil in a farina boiler. Whe^ it boils, pour it gently upon the' eggs, .and stir till all is thoroughly .blend- ed. Then till the pie pans with this filling. Place in a moderate oven, and bake for twenty or twenty-five minutes.

Currant Pie.

Tarrte de Groseilles Bouges.

^ Pint of Currants. % Cnp of Sugar. Plain Pie Paste.

Clean and pick and wash the. cur- rants well; drain nicely, and then put into a saucepan with one-half cup

of sugar. Stew nicely, and then pro- ceed as in the directions given for making Apple Pie. (See recipe.)

Franglpanl.

Frangipane.

8 Ounces of Shelled Almonds. 3 Tablespoon-

fuls of Powdered Sugar. 2 Tablespoonfuls of Melted Butter. 2 Eggs. % Spoonful of Ground Cinnamon. % Tea- spoonful of Orange Flower Water. ^ Gill of Bum.

Prepare a pie paste, and peel three ounces of shelled almonds. Then put them into a mortar and pound to a paste, with the powdered sugar and a raw egg. When reduced to a very fine paste, add the melted butter, ground cinnamon and the orange flower water. Beat the yolk of an egg well, and then beat the white to a stiff froth and mix thoroughly. Now add the rum and mix again. Line the pie pans with the pie paste, and All with the pieparation of al- monds. Set in a moderate oven for thirty-five or forty minutes; then set to cool for a half hour. In the meantime prepare a "Glace a I'Eau" as follows: Put one ounce of white granulated sugar into a saucepan, with one tablespoonful of cold wa- ter, and let it come to a boil. Take off the fire and add immediately a ta- blespoonful of curacoa; mix thor- oughly, and then glaze theh surface of the cake with this. Let it cool an send to the table.

Gooseberry Pie.

Tarte de Groseilles Blanches.

1 Quart of Gooseberries. 1% Cups of Sugar. A Plain Pie Paste. Top and tail the gooseberries. Line two deep pie dishes with a plain Pie Paste (see recipe); fill with ber- ries; add nearly one cup of sugar to each pie, and proceed as i.n recipe for Apple Pie. Set in the oven and let the pies bake for three-quarters of an hour. If the gooseberries are stewed as blackberries. It will re- quire less time to bake.

Green Gage Pie,

Tartre de Reine-Claude,

8 Eipe Greengages. 3 Ounces of Apple

Marmalade.

Va Pound of FeulUetage Paste.

Prepare a half pound of Feuille- tage Paste (see recipe) and line six tart mold? with It. Then spread nice- ly on the bottom of each three ounces of Apple Marmalade. (See recipe.) Take the greengages, wipe well and remove the stones; cut into quartered pieces and lay nicely over the mar- malade. Sprinkle two ounces of powdered sugar evenly over them in a, moderate oven and bake for twen- ty-five minutes. Remove; let cool;

spread apple marmalade nicely over the top and send to the table.

Huckleberry Pie.

Tarte de Mflres de Ronce.

1 Quart of Huckleberries. % Cup of Sugar, A Plain Pie Paste. In making this delicious pie, pro- ceed in the same manner as in the recipe given for Cherry Pie. (See re- cipe.)

liemon Pie,

Tarte de Citron.

1% Cups of Sugar. 1 Cup of Water.

1 Tablespoonful of Corn Starch or 2 of Flour.

2 Eggs. 1 Tablespoonful of Butter.

The Juice and Inner Fruit and 2est of Two

Grated Lemons.

Beat the sugar and butter to a cream; add the eggs, the yolks and the white beaten separately, and then add the hot water and the juice and meat of the lemon and the grated zest. Moisten the flour or cornstarch with a little cold water, and stir into the mixture. Line the pie pans with plain paste or pie crust. (See recipe.) Bake the under crust a few minutes. Then fill the pans with the mixture, cover with an upper crust, and bake in a quick oven for half an hour.

Or cook the custard first, as many of the Creoles do, declaring that thus they reach better results. Boil the water, and then wet the flour, or cornstarch with a little cold water, blending thoroughly. Stir this into the water, and let all come to the' boiling point. Then add the sugar, and, if you wish, the butter. Let It boil up once. Take off, and add Im- mediately the beaten eggs, and set to cool. Then add the lemon juice and grated lemon zest, stirring well. Bake the under crust of the pie, fill "with this mixture, and set in the V)vsn to brown flicely. This should I)e an open pie. Indeed, all lemon pies should be open, as custard pies always are. The above measure- ments will make two pies.

Liemon Meringue Pie.

Tarte de Citron M§ringu6e.

1% Cups of Milk or Water. 1% Cups of White Sugar. 3 Eggs. 1 Tablespoonful of Flour or Cornstarch.

2 Tablespoonfuls of Powdered White Sugar. The Juice and Grated Zest of 2 Lemons.

Have ready the pie pans, with the baked crust. Beat the sugar and the yolks well together, and add the juice and grated zest of the le;nons. Blend the flour and milk gradually, and pour it through a sieve into the eggs. Mix thoroughly. Pill the lined pans with this, and set in the oven to bake for twenty or thirty minutes. Add gradually three tablespoonfuls of powdered sugar to the whites of the

eggs, beating' steadily all the, time, and when it Is all absorbed beat it to a stiit froth. Place this over the top of the pie by spoonfuls, and then smooth lightly with the spoon, place in the oven, and let It brown. This is a delicious pie.

.. Mince Pie.

pats de Noel.

3 Pounds of Beef, Chopped Very Fine.

1 Pound of Beef or Mutton Suet.

i Pounds of Apples, Pared and Chopped.

2 Pounds of Raisins, Seeded and Chopped.

1 Pound of Sultana Raisins, Picked and

2 Pounds of Currants, Picked and Washed.

1 Pound of Citron, Cut Very Fine.

% Pound of Lemon Peel, Grated Very Fine.

2 Pounds of Brown Sugar.

Pound- of Candied Lemon Peel, if desired.

2 Grated Nutmegs.

1 Tablespoontul Each Of Ground Cloves and

2 Tablespoonfuls of Ground Mace.

1 Tahlespoonful of Fine Salt.

2 Tablespoonfuls of Ground Cinnamon.

1 Quart of Good Sherry or Madeira.

1 Quart of the Best Brandy.

The Juice of Two Lemons.

The Juice of 2 Oranges, and the Rind, Grated

The meat should be good and lean, and should be boiled the day before needed, or early in the morning, and allowed to cool. In boiling the meat, plunge it into boiling (not cold) wa- ter, for the boiling water enables it to retain. -its juices. Boil steadily till tender. Then stand away to cool. Chop the meat very fine, and clear away all gristle and slcin. Shred the suet, and chop, or, rather mince it very, very fine. Then pare and core the apples, and chop very fine. Stone the raisins, and cut the citron fine. Many prefer to leave out the candied lemon. That is according to taste. The mince meat is heavier with it. The taste is much more delicate and the pie much more digestible without. Grate the orange and lemon peel very fine. Then mix the meat and suet together, chopping again, and add all the ingredients, mixing well together. Add the Juices of the lemon and or- ange, and the grated rinds, and then mix all well again, and paclc in a stone jar. Pour over this the quart of brandy, and the wine, and cover very tightly, and set in a very cool place. Mince meat made' in this man- ner should keep all winter. The Cre- oles generally begin to make It, like their fruit cakes, just before Thanks- giving time, and set it away, having vecourse to it for Christmas and New Tear's pies, or whenever needed. When ready to use the meat, dish out the quantity you desire, and thin to the desired consistency with good

Slierry or Madeira wine. Be very careful in pickittg the currants care- fully, seeding out all grains of sand or dirt and pieces of twigs of trees. Wash them very, very carefully, in cold w^ater, separating the good from the bad, and the great quantity q{ refuse that always lurks in bouglit currants.

The Creoles often use the fresh beef tongue or the heart of the beef, well- chopped and boiled, in making this mince meat. The filet of beef is best. Mince meat made in this manner •never need cause dyspepsia. If the housekeeper is careful in using it, and i»i properly keeping it, it need not be made more than once or twice during the winter. It should be made at least twenty-four hours be- fore using.

To make the pies, line the bottom, of the pie pans with the pie crust, bake the bottom layer, and then fill with the mince meat. Cover the pies with a thin crust, or leave open, if preferred, bake till a nice, delicate brown, sprinkle lightly with white sugar, and serve hot. Mince pies kept from day to day should be warmed over before. serving.

PInin Mince Meat.

pate de Noel Simple. ^

A plain mince meat for every day •use may be made as follows: '

2 Pounds of Meat. 2^4 Pounds of Apples. 2 Pounds of Seeded Raisins. 2 Pounds of Currants. 1 Pint of Brandy. % Pint of Good Sherry. 1 Teaspoonful Each of Cinnamon. Gloyes, Nutmeg and Mace, Grated. 2 Pounds of Brown Sugar. The Juice and Rind of 1 Lemon. The Juice and Bind of 1 Orange. % Pound of Mutton or Beet Suet. V4 Pound of Chopped Citron. Proceed to prepare the meat and the pies as in above recipe.

Lenten Mince Pies.

patg de Noel au CarSme.

4 Pounds of the Best Apples, Cored and

2 Pounds of Balsins, Stoned and Minced.

8 Haid-Boiled Eggs, Chopped Fine.

1 Teaspoonful Each of Ground Spices, as

Juice and Kind of 2 Lemons. Grated.

The Juice of an Orange, and Rind, Grated.

2 Pounds of Currants.

2 Pounds of Sugar, or Sugar to Taste.

% Pint Each of Brandy and Sherry.

Mix all well together in lesser proportions, according to the num- ber of pies you wish to make, and proceed as above. (See recipe Minco Pie.)

Molasses Pie.

Tarte de Melasse. 2 Cups of New Orleans Molasses, % Cup of Sugar. The Juice of 2 Lemons. 3 Eggs.

?. Tablespoonfuls of Flour. % Teaspoonful Each of Nutmeg and Cinna- mon. 2 Tablespoonfuls of Butter. Blend the lemon juice and molas- ses well, and gradually beat in the flour, which you will have moistened with a little water. Then add the spices and the butter, melted, and the yolks of the eggs, beaten very light with the sugar. Finally, add the whites, beaten to a stiff froth. Mix well. Line the pie pans with a pie crust (see recipe), bake, All with the mixture, and bake again for half an hour. One-quarter of a cup of vin- egar may be substituted for the lem- on juice, but always use the latter if you have it.

Orangre Pie.

Tarte d'Oranges. 2 Fine Louisiana Oranges and Their Juice. The Rind of 1 Orange, Grated. 2 Tablespoonfuls of Butter. 1 Tablespoontul of Cornstarch. 3 Eggs. 1 Cup of Powdered Sugar. % Teacupful of Boiling Water. Beat the butter and sugar to a cream. Then blend the cornstarch with sufficient cold water to moisten and mix well, and stir into the tea- cup of water, which should be boil- ing in a saucepan. Let it cook, stir- ring constantly, for two minutes only. Then add the butter and sugar, and stir well. Remove-from the fire, and add the well-beaten yolks of two eggs. Line the pie plates with pie crust (see recipe), and bake the un- der crust. Add the custard, and let it get slightly brown in the oven. Then take out, and spread over the Whites of two eggs, beaten to a stiff froth, with two tablespoonfuls of fine white powdered sugar. Let It bake for about three minutes longer in a quick oven, and serve cold. The me- ringue on top must be slightly browned.

Peach Pie.

Tarte de Piches. 1 Dozen Large Peaches. 1 Cup of Sugar. A Plain Paste. . Pare and cut the peaches into slices. Stew the peaches and pro- ceed in exactly the same manner as for Apple Pie. (See recipe.) Sprinkle tie tops of the covers with fine white Jiswdered sugar when ready to serve.

Peach Merliigiie Pie.

- Tarte de PSches M6rlngu§es.

1 Dozen Peaches. Sugar to Taste.

TJTiItes of 6 Eggs. 6 Tablespoonfuls of Sugar.

1 Teaspoonful of Vanilla.

Pare and stone the peaches, and

Btew according to recipe. (See re-

cipe Stewed Apples or Peaches.) Line the bottoms of two pie pans with a rich pie crust, and then fill in with the peaches, which you will have sweetened to taste. Bake in a quick oven twenty or twenty-five minutes. Beat the whites of six' eggs to a stiff froth with the sugar, which should be fine w^hite powdered. Add a teaspoonful of vanilla. When the meringue can stand alone, cover the tops of the pies three-quarters of an inch thick, after baking, and set back in the oven and bake for two or three minutes, to a nice, delicate brown.

All fruit meringue pies are made in the same way.

Tarte de Poires. 6 Fine Pears. ^ Cup of Sugar. 2 Tablespoonfuls of Water. A Plain Paste. Peel and core and slice six fine pears. Put them in a vessel with the sugar and water, and stew. Pre- pare a plain paste, .and proceed in exactly the same manner as for Ap- ple Pie. (See recipe.)

Pineapple Pie.

Tarte d' Ananas. 1 Fine iPlneapple. % Cup of Sugar.

A Plain Pie Paste. Peel and slice into very fine, thin slices one pineapple. Place with the juice in a saucepan with the sugar, •and stew slightly. Prepare a plain pie paste, and proceed in the same manner as for Apple Pie. (See re- cipe.)

Plantain Pie.

pate de Plantain. 2 Plantains. % Cup of Sugar. A Plain Paste. .

Peel, slice ana stew the plantains, and proceed in the same manner as for Apple Pie. (See recipe.)

Plantain Meringme Pie.

pate de Plantain Mgringue.

2 Plantains.

% Cup of Sugar.

1 Tablespoonful of Butter.

1 Teaspoonful of Sweet Spices.

Whites of 3 Eggs.

. 1 Tablespoonful of Vanilla Essence.

Peel, slice and stew the plantains,

mash through a sieve, and proceed

as in recipe for Apple Meringue Pie.

(See recipe.)

Pnmpkin Pie. Tarte de Citrouille. Use the delicate Cashaw for this pie. Take

1 Pint of Mashed, Stewed Pumpkin. 1 Pint of Milk. 3 Tablespoonfuls of Butter.

i. Eggs. 1 Cup of Sugar. % Teaspoonful Each of Ground Mace, Cinna- mon and Allspice. Boil a quart of pumpkin, out into

dioe-shaped pieces, putting it on with Just enough water to Iceep from burning, say about a quarter of a cupful. Let It stew slowly for an hour, at least, or until tender. Then drain and press through a colander. Add a good tablespoonful of butter and a quarter of a teaspoonful of salt. Mix well; and let It cool. When cool, put the pumpkin, using one pint, into a large bowl, and add the pint of milk, the ground spices, and mix all well together, and add the above amount of sugar, or sugar to taste. Then beat four eggs well and add to the mixture. Add a tablespoonful of brandy, if desired. Line the pie pans, and bake the under crust. Fill with the mixture, and bake in a quick oven for half an hour. When cold, sprinkle lightly with white pow- dered sugar, -and serve. This quan- tity will make three pies.

Raspberry Pie.

Tarte de Fraraboises.

1 Quart of Berries.

1 Gup of Sugar.

1 Teaspoonful Street Spices, Blended Equally.

% Cup of Water.

1 Tablespoonful of Butter.

Pick, w^ash and stem the berries; then put them In a porcelain-lined saucepan, and let them stew gently, adding the water and the butter. Season well with a little ground cinnamon, mace and allspice. When done, take oft and allow to cool a little. Make a flaky pie crust (see recipe), and line the tin plates, after greasing slightly with butter, and bake the bottom crust slightly brown. Take out and fill in with the berries, and then cover the top with a thin layer of crust. Decorate the edges, and set in the oven to bake. When a nice, delicate brown, take out and let them cool. Remove from the tin plate by slightly loosening the outer edge with a knife. Turn over into a china plate, sprinkle with white sugar, and serve cold or hot.

StraTTberry Pie.

Tarte de Fraises.

1 Quart of Berries.

1 Cup of Sugar.

'/4 Cup of "Water.

X Tablespoonful of Butter.

1 Teaspoonful Sweet Spices, Blended Equally.

Proceed in exactly the same man- ■ ner as for Raspberry Pie. (See re- cipe.)

It might be remarked that all the above fruit pies may be made into meringue pies, the same as the Peach Meringue and Apple Meringue pies.

All fruit pies are delightful eaten with a glass of fresh milk or cream.

Sweet Potato Custard Pie.

Flan de Patates Douoes.

3 Boiled Sweet Potatoes.

3 Egga. 1 Cup of Milk. 1 Cup of Sugar.

2 Tablespoonfuls of Butter.

H Teaspoonful of Cinnamon.

The Grated Zest and Juice of an Orange.

2 Tablespoonfuls of Brandy, if Liquor Ja

Wash the potatoes well, and boil them until tender,' but not overdone. Thirty minutes will suffice. When cold, peel and grate them, and then beat together the butter and sugar till light. Add the yolks of the eggs, beaten till light, and then beat in the potatoes, stirring first gradually, and then beating lightly and stead- ily. Add the spices and the orange, and brandy, if desired, and then line one deep pan or two small pie pans if preferred, with the pie crust. (See recip^.)' Bake lightly, fill in lightly with -the ' potatoes, and bake in a ,quick Qjsen for a half hour. Beat the whites of the eggs to a stiff froth, and while beating add two table- spoonfuls of white powdered sugar. When the pies are baked, heap the meringue on the top, set back in the oven, and let them bake for two or three minutes only, to a light brown.

Vol-au-Vent.

1 Pound- of Flour.

1 Pound of Butter, or Half Butter and Half

1 Teaspoonful of Salt. 1 Cup of Ice Water.

Vol-au-vent Paste is always diffi- cult to make, and should never be attempted by inexperienced house- keepers, if they are expecting com- pany. Practice first before essay- ing to make others eat your efforts.

Make the Puff Paste as directed .(see 'Puff Paste), and let it stand in a cool place at least Six hours. Roll the paste out very thin, and then line the deep pan in which you intend to cook the chicken or meat. Cut around the edge nicely with a kinfe. Then take another small pan and cover it only half way with, the paste. Cut around the edges, trimming off all strings of dough. Then brush the paste all around the_ top with a beaten egg. Put it on a sheet iron or square tin, and set it on the ice till very cold. Then set it in a very hot oven to bake for about half an hour. Do not let it burn or scorch. When done, fill the inside with chick- en, pigeon or other meat (a-lready fricasseed.) with which you intend to make the Vol-au-Vent and then cov- er with the top crust. Fill around the edges- with strips of paste left over, and piled one over another for about three thicknesses, set in the oven to bake, and serve hot.

This is the true Vol-au-vent paste,

and chicken, pigeons, small birds, veal or meats may be used for fill- ing-. But the best chicken pie is the old-fashioned one, made by filling the pan with pie crust (see recipe), bak- ing it, and the edges which you have cut around lightly, and then filling In with the chicken and strips of dough between, and covering with a

thin cover of the paste, baking brown and serving hot.

Oyster Patties.

BouchSes d'Huitres. Prepare a puff paste, and proceed in exactly the manner outlined under the chapter on "Oysters." (See Oys- ter Patties.)