From MRS. L. M. N. STEVENS, of Maine, Lady Manager.

One cup sugar; juice of one lemon; one egg and yolks of two eggs; one dessertspoonful rolled cracker, scalded in two-thirds cup milk. Bake in a deep plate. After baking frost with the whites of two eggs beaten stiff, adding two spoonfuls of sugar. Brown the frosting a little.

IDEAL LEMON PIE.

From MRS. IDA L. TURNER, of Texas, Lady Manager.

Make the crust, line pie tin and bake. While it is baking prepare the following filling: Grate one lemon (do not roll it); after the yellow rind is all grated, squeeze in the juice and if any little cells go in, do not say them nay; then put in a cupful of sugar and the yolks of two eggs; stir well together; upon this pour a large cupful of cold water, into which has been stirred a dessertspoonful of corn starch; put all into a sauce pan and stir until it is cooked into a rich, clear, straw-colored jelly. Then fill the crust and from the whites of the eggs make a meringue to cover each. Put into the oven for one brief instant.

LEMON PIE.

From MRS. VIRGINIA C. MEREDITH, of Indiana, Lady Manager and Vice-
Chairman of Executive Committee.

Two cups of sugar; one cup of boiling water; four eggs; two lemons; one and one-half tablespoon flour. Stir the sugar and flour well together; add the juice and grated rind of the lemons; to this add the well beaten yolks; after stirring well, add the boiling water; put over a clear fire and stir constantly until it boils, then pour into the shells. Spread over the top a meringue made of the whites of the four eggs and one tablespoon of sugar; place in the oven and brown slightly. This is sufficient for two pies. The shells should he made of ordinary pie pastry and baked before being filled with the mixture.

LEMON PIE.

From MISS LUCIA B. PEREA, of New Mexico, Alternate Lady Manager.

One and one-half cups of sugar; one cup of water; two tablespoonfuls flour or corn starch; one tablespoonful butter; yolks of three eggs; two lemons, grated; add juice, beat well all together, then boil until thick. Beat up one cup of pulverized sugar with the whites of three eggs. Pour over the pie when done, and brown.

PUMPKIN PIE.

From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.

Pare pumpkin, cut into inch pieces; steam till well done, or stew until soft and dry; then sift through a wire sieve or colander. Add one well beaten egg for each pie, also one tablespoonful of cream, if you have it, for each, together with sufficient milk to give the required thickness when cooked. Sugar and salt to your taste, flavor with nutmeg, adding also a little ginger. Use deep custard plates; bake, rather slowly at first, until well thickened and nicely brown on top.

APPLE CUSTARD PIE.

From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.

One cup milk; yolks of two eggs; four grated apples; small spoon of melted butter; one-half cup sugar; nutmeg to flavor; pinch of salt. Bake in one crust. Make a frosting with whites of eggs and two spoons of sugar. Brown delicately.

CREAM PIE.

From MRS. M. R. LEE, of Mississippi, Lady Manager.

Put one-half pint milk and one-half cupful sugar in a frying pan and let it come to a boil; then dissolve one tablespoonful corn starch in a little milk reserved from the half pint. Add to it the beaten yolk of one egg, stir into the boiling milk, and when thickened and smooth, remove and add a little salt and lemon flavoring. Pour into a flaky crust that has been just baked, and frost with the white of one egg and one tablespoonful sugar; place in hot stove till a delicate brown.

CREAM PIE

From MRS. LOUISE CAMPBELL, of New Mexico, Alternate Lady Manager.

Bake an undercrust. Boil one pint of sweet milk; when boiling, stir in one-quarter cup of corn starch, one-half a cup of sugar, and the yolks of two eggs, which must be well beaten together. Cook thoroughly, flavor with vanilla, and add a little salt. Pour this mixture into the baked crust. Beat the whites of the two eggs, and to them add half a cup of sugar, and use as meringue.

APPLE PIE.

From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady
Manager.

Sift into a chopping bowl three small caps of flour; then with the knife chop in thoroughly one cup of lard, one-half cup of butter, that have been on ice for an hour; mix with four to six tablespoons of ice water, as may be needed to handle, roll thin and line a shell, into which slice thinly any tart apples that will cook rather quickly. Dredge with the grated rind of a lemon—a somewhat dry lemon is preferable—which has been mixed thoroughly with one tablespoon of sugar and one small teaspoon of corn starch. Now break an egg into a howl, beat well and add four tablespoons of sugar and one cup of rich milk; pour this over the apples; with the jag iron cut the remainder of the paste into narrow strips and lay across to form squares. Bake in a moderate oven until the custard "sets." Place on ice in summer; eat slightly warm in winter.

PIE CRUST.

From MRS. ANNIE L, Y. ORFF, of Missouri, Alternate Lady Manager.

One cup lard; one-half cup cold water; a pinch of salt, and flour enough to roll. This will make exactly two pies.

MINCE MEAT.

From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and
Lady Manager.

Two pounds of lean fresh beef boiled; when cold chop fine; one pound of beef suet cleared of strings and minced to a powder; five pounds of apples, pared and chopped; two pounds of raisins, seeded and chopped; one pound of Sultana raisins, washed and picked over; two pounds of currants, washed and carefully picked over; three-quarters of a pound of citron, chopped fine; two tablespoonfuls of cinnamon, one of nutmeg (powdered), two of mace, one of cloves, one of allspice, one of fine salt; two and a quarter pounds of brown sugar; one quart brown sherry, and one pint best brandy or three pints of grape juice.

MINCE MEAT.

From MRS. LAURA F. COLEMAN, of Colorado, Lady Manager.

Two pounds of beef; half pound suet; half pound butter; five pounds apples; two pounds raisins; two pounds seedless raisins; half pound citron; three tablespoonfuls cinnamon, two of mace, two of allspice; one nutmeg; three pounds brown sugar; half gallon sweet cider. Boil beef until tender, then chop fine; also chop suet, apples and citron. Then mix all the ingredients thoroughly and boil until the apples are cooked. After removing from the stove add one-half teacupful of brandy if desired.