One cup sifted flour, one-half cup lard (cut lard into flour with knife), one-fourth teaspoonful salt. Ice water to form stiff dough.

APPLE PIE.

Pare, core and cut five sour apples into eighths; place evenly in a pie plate lined with the usual pie pastry. Mix one-third cup sugar, one-fourth teaspoonful grated nutmeg, one-third teaspoonful salt, teaspoonful lemon juice and a few gratings of lemon rind and sprinkle over apples. Dot over with little lumps of butter, wet edges of under crust, cover with upper crust and press edges together. Bake forty-five minutes in a moderate oven.

JAM PIE.

One cup of raspberry or blackberry jam, yolk of two eggs, one cup rich milk or cream, one tablespoonful flour; mix thoroughly, cook over fire until thick. Use the whites of egg for meringue. Bake with bottom crust.

LEMON CUSTARD PIE.

One cup sugar, three eggs, one cup milk, one tablespoonful flour, three tablespoonfuls powdered sugar, juice and rind of one lemon. Beat yolks of eggs and sugar; add juice and rind of lemon. Mix flour with the milk, and pour through sieve into eggs and sugar. Line a deep pie plate with good rich paste; pour in the mixture and bake in a quick oven thirty minutes. Beat whites of eggs to a stiff froth and add three tablespoonfuls powdered sugar, beating all the while. Put on top of pie, and return to oven until a light brown.

LEMON PIE.

One cup water, one cup sugar, one lemon, two eggs, one tablespoonful butter, one heaping tablespoonful flour. Bake crust on the outside of pan, first pricking with a fork. Boil sugar and water; add to the beaten yolks of eggs the grated peel of lemon, butter and flour; pour over this the boiling mixture, then boil until it thickens like custard. Cool, turn into baked crust, spread on top whites of eggs beaten stiff, to which add a tablespoonful pulverized sugar. Place in oven until the meringue is brown.

MOCK CHERRY PIE.

One cup cranberries cut in half, one-half cup chopped raisins, one cup sugar, one tablespoonful flour, a pinch of salt, one teaspoonful vanilla and one-half cup boiling water. Bake with upper and under crust.

PUMPKIN PIE.

Peel and cut up in squares, cook with half pint of water, one cup sugar, one-fourth teaspoonful red pepper, boil slowly till soft and perfectly dry, then sift; two beaten eggs, one-half cup sugar, three and one-half large spoonfuls pumpkin, one-half cup milk, small pinch of salt, one-fourth teaspoonful cinnamon, a little more of ginger. Makes one pie. Bake slowly one hour.

SHORTCAKE.

Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt; sift three times; one-half cup butter mixed with flour till like meal. Beat one egg light, add to it a cup of cold water. Mix with flour. Put in two pie pans, or in muffin pans for individual shortcakes, and sprinkle tops with granulated sugar. When baked, split, butter and put sweetened berries between, and garnish tops with sweetened whipped cream and whole berries.

WAFERS.

Cream one-third cup butter, add one cup powdered sugar. Mix well. Add one-half cup milk alternately with two scant cups flour, or enough to make a stiff batter. Spread very thin on a slightly greased tin. Bake in very slow oven until light brown. Remove from oven and place on top of stove. Cut and roll in desired shape. These wafers can be flavored with ginger, sprinkled with chopped nuts or filled with whipped cream and berries.