Use tin or agate pie plates for paper bag cookery. Line with a delicate crust, and prick the bottom with a fork. Turn in whatever filling you elect to have, and put on top crust or the latticed bars. Cut a cross in the center of a solid crust and turn back the points or prick with a fork. Any pie can be baked in a paper bag with advantage. Cook two pies at once, shifting midway in the cooking from the upper to the lower shelves and vice versa. Have the oven hot when the pies go in, but reduce the heat as soon as the bag corners turn brown. Average pies require about half an hour for the baking.

Plain Pie Crust.—For each pie allow a heaping cupful of pastry flour and sift into a cold bowl with a half teaspoonful of salt and a saltspoonful of baking powder. Have ready a quarter cupful of butter that has been washed in cold water, then chilled on the ice. Work into the sifted flour a quarter cupful of lard or vegetable shortening, using the tips of the fingers or a case knife. As soon as the flour begins to feel like coarse meal, moisten to a dough with cold water. Add a little at a time, handling the crust as lightly as possible. It will take about a quarter of a cupful of water to a heaping cupful of flour. Toss on a smooth board, dredged lightly with flour, pat and roll a quarter of an inch in thickness, keeping the sheet of paste a little wider than it is long. Now place the chilled butter on the center of the lower half of the paste and cover by folding the upper part of the sheet over it. Press the edges together so as to inclose as much air as possible. Fold the right side of the paste over the inclosed butter and the left side under. Turn the paste half way around, pat into shape and roll out lightly having the sheet of paste longer than it is wide, and lifting often to prevent its sticking to the board. Dredge slightly with flour when necessary. Fold again so as to make three layers, divide in halves, pat and roll out the one intended for the lower crust having it a little larger than the pie plate, to allow for shrinkage. Fold back the rolled out crust and readjust in the pie tin letting it come well up over the edge, then pressing back. Turn in the filling then roll out the upper crust. When this reaches the required size, fold over and perforate the center, piercing with a fork or using a knife to make any pattern desired, and place in position over the pie.

Apple Pie.—Peel and slice thin, tart, well flavored apples. Put in crust, sprinkle with sugar, dust with cinnamon or nutmeg, cover with latticed or full crust, put in bag, and bake half an hour in a steady oven.

A New Apple Pie.—Peel and core about eight or ten apples or as many as are wanted. Make a rich pastry dough and cut in strips about two inches wide. Wind a strip around each apple, but do not cover it. Fill the center of each apple with butter, sugar and water. Sprinkle with nutmeg, put in bag, then in the oven and bake. Serve with or without cream.

Deep Apple Pie With Cream Cheese.—Bake a nice apple pie about three-quarters of an hour before dinner. Have a small cream cheese pressed through a ricer and mixed with a cup of whipped cream and a little salt. Press through a pastry tube or tin funnel on top of the pie in a pattern, and serve warm for dessert. The cheese and cream combination may also be used on a two crust apple pie.

Cranberry Pie.—Line a rather deep pie plate with a plain crust. Put on a border of richer paste, fill with cranberries cooked according to directions for stewed cranberries, and put strips of crust over the top, making squares or diamonds as preferred. Put in bag and bake.

Cranberry and Raisin Pie.—Allow to each pie a cup and a half cranberries and a half cup of raisins. The latter should be seeded and the berries washed and cut in two. Mix with them a cup of sugar, a tablespoon of flour, and a teaspoonful of butter. Fill a pie plate lined with crust, heaping up slightly in the middle. Cover with an upper crust, bag, and bake in a hot oven.

Lemon Pie.—Beat the yolks of three eggs lightly, add one cup of sugar slowly and then the juice and grated yellow rind of one lemon. Beat hard and stir in two even tablespoons of flour made smooth in one cup of milk. Turn into a paste lined plate and bake about half an hour in a paper bag. Cool partly and cover with the whites of three eggs beaten stiff with six even tablespoons of powdered sugar. Pile roughly and set in a very cool oven to become firm.

Mince Pie.—A simple rule for making mince meat by measure, calls for a pint bowl of well cooked beef chopped to the finest mince and measured after chopping, two bowls of tart apples chopped into coarse bits and a half bowl chopped suet. Add to this a pound of seeded raisins, also chopped, a pound of currants, a quarter of a pound of citron cut in thin slices, a tablespoonful each of powdered cinnamon, cloves and nutmeg. Use enough sweet cider to make moist, then add a bowl of sugar and an even teaspoonful salt. Scald well and put away in a stone jar. When you make the pies add a few whole raisins, chopped nut meats or any jelly you have on hand.

When mince pie is to be reheated for dinner and served hot, grated cheese may be sprinkled over the top just before setting it in the oven to heat.

Mock Mince Pie.—To four quarts green tomatoes, chopped fine, allow three pounds brown sugar, the juice of two lemons and their yellow rind, grated, a tablespoonful each cinnamon, allspice and salt, half a teaspoonful cloves and a tablespoonful of grated nutmeg. Put into a porcelain lined kettle and simmer gently until reduced one half in bulk. Now add two pounds and one-half seeded raisins, or part raisins and part currants or chopped prunes and a cup of boiled cider. Then cook an hour or two longer until thick. Bake as any mince pie.

Pecan Pie With One Crust.—One cup of sugar, three eggs, one cup of sweet cream, one cup of pecans well mashed. Beat very light, pour into two pie pans that are lined with good rich paste, put in bag and bake.

Real Old Fashioned Pumpkin Pie.—If you are fortunate enough to get a genuine old fashioned field pumpkin, you may be thankful. If forbidden that privilege, the canned pumpkin or the dried pumpkin flour, or again a Hubbard squash or a big yellow one, may be so manipulated as to deceive even a connoisseur on pumpkin pies, into thinking he has the very kind that "Mother used to make," and giving thanks accordingly. If the field pumpkin is yours, wash, cut up without peeling, scrape out all the wooly fiber, then put over the fire on the back of the stove. Add just a little water to keep it from sticking on the bottom, cover closely and steam gently for six or eight hours. At the end of this time the pumpkin pulp should be thoroughly cooked in its own juices. Take up, cool a little, then pull off the skin with a sharp knife. Press through a sieve and let it stand overnight in a press so as to remove the superfluous liquid, which should be saved to use in making Boston brown bread. When ready to bake, measure the pulp and to every five cupfuls allow one teaspoonful of salt, half a grated nutmeg, a tablespoonful of mace, two teaspoonfuls of ginger and a large cupful of sugar. Beat four eggs and stir into the pumpkin pulp, together with four cupfuls of sweet milk and a half cupful cream. Beat well and taste to see if it is sweet enough. Turn into plates lined with good pastry, bag, and bake three-quarters of an hour until a golden brown and firm in the center. Serve with good American cheese. Some old-fashioned cooks like their pumpkin pies flavored with a little rose water.

In making pies of the canned pumpkin, observe the same proportions. If the pumpkin flour is used, spread on a tin and brown before adding the milk.

The English fashion of baking pumpkin as well as mince pies in individual shells, is preferred by many who do not feel the compelling force of tradition. A new wrinkle for the woman who holds to her pumpkin pie for Thanksgiving, but wishes to present it in very modern guise is to serve it with cottage cheese balls and strained honey. The combination of flavors is certainly a most happy one. The cheese balls are piled in a pretty dish and the honey served from a glass bowl.

Individual English Apple Tart.—Peel and core tart apples, put into a large saucepan, cover with boiling water, stew gently until the apples are tender but unbroken. Sweeten to taste. Line the edges of a deep pie tin with crust, then fill the center of the dish with apples, dropping into the center of each a spoonful of orange marmalade. Cover the top of the dish with strips of pastry arranged lattice fashion, bag, and bake quickly until brown. Serve hot.

Colonial Pumpkin Tartlets.—To one quart of cooked and sifted pumpkin add one tablespoonful each of butter and flour, six well beaten eggs, a cupful of sugar, a quarter teaspoonful each of mace and nutmeg, four teaspoonfuls of ginger and one gill of milk. Bake in patty-pans lined with rich flaky crust, set in paper bag. Remove from pans before serving. A touch of novelty is given by topping each tartlet with a generous portion of maple syrup or strained honey.

TURNOVERS.

Apple and Cheese Turnovers.—Make a crust, using six heaping tablespoonfuls of flour, three tablespoonfuls lard and butter, half and half, a saltspoonful of salt and just enough water to roll out. Mark out into squares of about four inches. Have ready some nice tart apples sliced fine, and also cheese sliced very thin. Fill each one with apples, sprinkle sugar and cinnamon over the apple, put a tiny piece of butter on top, then turn up the edges of the crust, overlapping the upper side about two inches. Place in a buttered bag, and having wet the edges of the crust with milk, bake to a nice brown. Remove from the oven, raise up the upper crust, put in the cheese, re-cover, turn a tin over the turnovers and stand in the oven again for ten minutes, leaving the oven door open. This softens the cheese. Eat while warm. Caraway seeds may be used in place of cinnamon if desired. The turnovers may be eaten plain with cream or with a liquid sauce as preferred.

Apricot or Plum Jam Turnovers.—Make a good crust and roll out twice. Mark a square and spread thickly with jam. Fold over two sides first and pinch together, then fold over the other two sides in the same way. Brush over with milk and sprinkle with brown sugar. Put into well-greased bag and bake thirty minutes.

Mince Turnovers.—Make the original round of paste about four inches across. Put a tablespoonful of mince meat upon it, fold over very neatly and pinch the edges together. Flatten and cook inside a buttered bag.