Buckeye cookery

Pour a pint cream upon a cup and a half powdered sugar; let stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream, and beat up thoroughly, grate a little nutmeg over the mixture, and bake in two pies without upper crusts.—Mrs. Henry C. Meredith, Whipped Cream Pie. Sweeten with white sugar one tea-cup very thick sweet cream, made as cold as possible without freezing, and flavor with lemon or vanilla to taste; beat until as light as eggs for frosting, and keep cool until the crust is ready; make crust moderately rich, prick well with a fork to prevent blistering, bake, spread on the cream, and to add finish put bits of jelly over the top. The above will make two pies.—Mrs. A. M. Alexander, Harrisburg. : CRUMB PIE. Soak in a little warm water one tea-cup bread-crumbs half an hour, add three table-spoons sugar, half a table-spoon butter, half a cup of cold water, a little vinegar, and nutmeg to suit the taste; _ bake with two crusts, made the same as for other Pies. — Miss Syl- via, J. Courter. COCOA-NUT PIE. One pint milk, a cocoa-nut, tea-cup sugar, three eggs; grate cocoanut, mix with the yolks of the eggs and sugar, stir in the milk, filling the pan even full, and bake, Beat whites of eggs to froth, stirring in three table-spoons pulverized sugar, pour over the pie and bake to a light brown. If prepared cocoa-nut is used, one heaping- tea-cup is required.—Miss N. B. Brown, Washington City. CUSTARD PIE. Heat one quart good rich milk in a tin-pan set in a skillet of hot. water; take five eggs, four large tablespoons sugar, and a little salt, beat sugar and eggs a little, and pour in the milk; flavor to. suit the taste and have oven hot when put in to bake. Then cook slowly so as not to boil, as that spoils it; test with a knife, when. done it will not stick to blade. Without the crust, this makes a. delicious baked custard. Bake in a deep tin—Mrs. C. B. Boody, Kirkhoven. For a large pie, take three eggs, one pint of milk, half cup sugar, and flavor. The crust for custard pies may be baked (not too hard). before putting in the custard; prick it before putting it in oven to. prevent blistering. This prevents it from becoming soggy.—Mrs. N. 8. Long. : CHESS PIE. Three eggs, two-thirds cup sugar, half cup butter (half cup milk may be added if not wanted so rich); beat butter to a cream, then. add yolks and sugar beaten to a froth with the flavoring; stir all together rapidly, and bake in a nice crust. When done, spread with the beaten whites, and three table-spoons sugar and a little. flavoring. Return to oven, and brown slightly. This makes one: pie, which should be served immediately.— Mrs. J. Carson, Glendale. GREEN CURRANT PIE. Line an inch pie-dish with good pie-crust, sprinkle over the bot-. tom two heaping table-spoons sugar and two of flour (or one of corn, starch) mixed; then pour in one pint green currants washed clean,, and two table-spoons currant jelly; sprinkle with four heaping table-spoons sugar, and add two table-spoons cold water ; cover and bake fifteen or twenty minutes.—Miss S. Alice Melching. RIPE CURRANT PIE. , « One cup mashed ripe currants, one of sugar, two table-spoons water, one of flour beaten with the yolks of two eggs; bake, frost. — ee Agia ) eva PA STR y } the top with the whites of the eggs and two table-spoons powdered sugar, and brown in oven.— Mrs. W. E. eas | CHERRY PI.