NATIONAL GROCERY CO

Cocoanut-Custard Pie.

Put 2 eggs in basin, beat them with 2 cupfuls of milk and 4 ounces sugar. Add 1 cupful grated cocoanut and y2 teaspoonful extract of lemon. Put mixture into puff paste and bake in moderate oven.

MRS. MAX BORNSTEIN. Lemon Pie.

Take 8 eggs. Stir 5 yolks and 3 whole eggs with \y2 cups sugar. Beat for 15 or 20 minutes. Then cook in double boiler with juice of 4 lemons. Only heat through well. Then add the other 5 whites stiffly beaten. Bake in spring form with rich crust underneath. Bake about 15 minutes. MRS. GEORGE W. KIRSKE.

Lemon Pie. Line pie pan with rich puff paste and fill with following mix- ture: % cupful butter creamed with % cupful sugar, iy2 lemons juice and grated rind, yolks of 3 eggs, 2 apples grated. Bake about 30 or 40 minutes in moderate oven. When cold beat whites and add 3 tablespoonfuls sugar and little lemon juice. Place on pie and brown in oven slightly. Serve with whipped cream.

MRS. S. ARONSON. Lemon Pie. Grate 1 lemon, add 1 cupful of sugar, 1 tablespoonful cornstarch, yolks of 2 eggs. Stir well and add 1 cupful of boiling water. Boil until thickened and pour into crust that has been prepared. Beat whites to a stiff froth, add 3 tablespoonfuls of sugar and lemon flavoring. Let it brown in oven. MRS. E. J. SPEAR.

Pumpkin Pie. One cupful steamed and strained pumpkin, % cupful sugar, y2 teaspoonful salt, % teaspoonful cinnamon, nutmeg and ginger, grated rind of y2 lemon, a little vanilla and milk to moisten. Bake until firm in a tin lined with pastry.

German Strawberry Tart. Make a rich crust from 2 cupfuls flour, y2 teaspoonful baking powder, 1 tablespoonful of sugar, 3 tablespoonful of butter, 1 egg, y2 cupful milk. First mix well the butter and sugar, followed by the rest of ingredients. Beat the yolk and white separately. Put this in but- tered pie plate evenly, and bake in a quick oven until a light brown. Filling: Wash and cut 1 box of large strawberries, then mix with 1 cup powdered sugar. Put in baked crust and cover with whipped cream that has been flavored to taste.

Orange Pie. Grate rind of 1 large orange and use juice of 2. Mix a large cupful of sugar and heaping tablespoonful flour. Add to this well beaten yolks of 3 eggs, 2 tablespoonful melted butter. Put this into your pie pan lined with pie paste and bake in quick oven until looks like cus- tard. Put beaten whites sweetened with 2 tablespoonfuls sugar on top and return to oven to brown.

MRS. E. MORGENSTERN.

These recipes will never fail on the Great Majestic Rang-e.

ONE THOUSAND FAVORITE RECIPES

Huckleberry Pie. Bake under crust first. Wash and pick huckleberries. Cook with very little water and sugar and thicken slightly with flour. Pour over crust and put upper crust on and wash over with milk and sugar. Bake until top crust is brown. MRS. S. ARONSON.

Plum Pie.

Select large plums. About 15 plums. Cut them in halves, remove the kernels and dip each half in flour. Line your pie tin with a rich paste and lay in the plums close together and sprinkle thickly with a whole cup of sugar. Sift powdered sugar on top.

MRS. ELLIS H. GROSS. Rhubarb Pie. Chop thin enough rhubarb to make a good pint. Then mix to- gether iy2 cupfuls sugar, 2 tablespoonfuls flour, 2 beaten eggs and a flight grating of lemon peel. Stir with chopped rhubarb. Line pie plate with rich pie crust. Add rhubarb mixture. Cover with an upper crust and bake in a moderately quick oven at first and then reduce heat. MRS. J. S. COHEN.

Walnut Pie. Line pie pan with rich puff paste, and fill with following mixture: 1-3 cupful butter and % cupful sugar well creamed. Add yolks of 4 eggs, 2 tablespoonfuls brandy, 2 tablespoonfuls milk, % cupful wal- nuts chopped very fine. Bake about y2 hour. Whites of eggs with sugar and vanilla for mermgue on top of pie.

MRS. S. ARONSON. Pineapple Pie. One can grated pineapple, y2 cupful sugar, 1 cupful cream or rich milk, yolks of 3 eggs beaten, 2 tablespoonful of butter. Cook in double boiler and bake as lemon pie with one crust. Meringue with the whites of the eggs, and when cold add a layer of whipped cream and garnish with candied cherries and blanched almonds. Makes two pies.

MRS. W. ROSENBLATT.

Mince Meat. Chop fine 3 pounds of best boiled meat. Scrape fine 1 pound of suet that will melt easily. Chop 4 pounds of best tart apples, 2 pounds of soft seeded raisins, cut in half, 2 pounds of cleaned currants, 1 pound of Corsican citron, 2 pounds of brown sugar, 1 even tablespoon- ful of salt, y2 teaspoonful of ground allspice and cloves, 2 teaspoonfuls of nutmeg, 3 teaspoonfuls of cinnamon, 1 quart of sherry or white wine, 1 quart of boiled cider. Boil all well together. When nearly cold add 1 pint of good brandy or whiskey. Mix all well together. This quantity will make 2 gallons. Fill in glass fruit jars.