The new home cook book

Two ounces of butter, two teaspoons of flour, one-quarter of a pound of sugar, one gill of wine, and half a nutmeg grated ; mix the flour and butter together, add onehalf pint boiling water and the sugar and wine ; just before serving, add the grated nutmeg. Serve hot. GERMAN SAUCE. M. D. Harris. The whites of two eggs, the juice of one lemon, sugar enough to beat up to a proper consistency for serving. PIES. PASTRY. Drink now the strong beer, Cut the white loaf here, The while the meat is a shredding For the rare mince pie, And the plums stand by To fill the paste that's a kneading. — Old Song, FINE PUFF PASTRY. One pound of flour, a little more for rolling pin and board, and half a pound of butter and half a pound of lard. Cut the butter and lard through the flour (which should be sifted) into small thin shells and mix with sufficient ice water to roll easily. Avoid kneading it and use the hands as little as possible in mixing. PLAINER PASTRY. One cup of butter, one cup of lard, a little salt, cut through the flour and mix lightly together. Some cooks mix the lard through the flour and mix with water and (217) then roll out ; when in a sheet cut the batter into thin sheets, fold over and lay aside, cutting off from the roll what is used for the bottom or top crust as wanted. PASTRY OF GRAHAM FLOUR. Half a pound of Graham flour, one cup of sweet cream, a little salt ; mix and roll and bake in the usual way with fruit between the crusts. RICE PIE. Mrs. A. S. Ewing. One quart of milk, boiled; one small teacup of rice flour mixed in a little cold milk ; add to the boiling milk two tablespoons of butter ; when cold, add five eggs well beaten ; sweeten to taste ; flavor with vanilla, and bake. FRUIT PIE. Mrs. M. P. Carroll. Must be baked in a two quart tin basin ; to give it the right shape the basin must be of nearly the same size top and bottom ; first make a nice pie crust ; put a layer of it in the bottom, but not around the side of the dish; then a layer of chopped sour apples, two inches thick; then a layer of chopped raisins; sprinkle sugar over this, pieces of butter, and any spice you like — cloves and nutmeg are nice ; another layer of crust and fruit, etc., until your dish is full ; put a crust on top ; bake slowly for two hours ; when done, turn bottom upwards on a plate, and before putting it on the table sprinkle fine sugar over it. It is quite as good when warmed again as when first baked. It takes one pound of raisins, ten or twelve good sized apples, two large cups of sugar, more if you like. TRANSPARENT PUDDING. Mrs. P. H. Smith. Five eggs, one-half pound sugar, one-third pound butter, three tablespoons of cream; divide the sugar, and beat half of it in the butter, and the other half v/ith the yolk of the eggs, and then add the whites and the cream, and one-half teaspoon of vanilla. Prepare crust in two pie plates, and pour the mixture in and bake in a slow ^ oven. ACID PIE. M. A. Bingham, Elgin, 111. One cup of soft bread or crackers, one cup of sugar, two cups of water, little lemon, one egg, one teaspoon of tartaric acid.