Farm and home cook book and housekeeper's assistant

Roll out in a sheet about ^ inch thick some ordinary pie dough and cut in triangular pieces. In the center of each place a spoonful grated cheese, sprinkled with a little pepper, lap one end of the dough over on the other, press the edges together with a fork and bake. — [Mrs. H. L., Va. Cocoanut Patties Boil together about 8 or 10 minutes 1 cup sugar and % pt boiling water, then add Vz cup grated cocoanut, and boil about 8 minutes more, after which remove from the fire and add 2 well-beaten eggs. Line little patty pans with ordinary pie crust, put a tablesp of the above mixture in each, and bake in a hot oven. — [Mrs. M. W., Me. Macaroon Patties Pound and sift 6 almond macaroons, add 1 tablesp grated chocolate and 1 pt hot milk. Let this stand about 10 minutes, then add yolks of 3 eggs, well beaten, 1 tablesp sugar, and 1 teasp vanilla. Line little patty pans with pie paste, fill with the above mixture and bake in a quick oven for about 20 minutes. — [E. K., Mass. Raspberry Tarts Roll out some pie or puff paste about i^ inch thick, cut out in small circles, about the size of an overturned coffee cup, and in one half of these circles make three or four small perforations with a thimble. Put the perforated circles on the plain circles and bake. When partly cooled, fill the perforations with raspberry jam. — [E. B., Mass. Rhubarb Tarts Bake pie paste in gem pans until it will loosen easily but is not thoroughly done, fill tart shells with thickly stewed and sweetened rhubarb and cover each with a spoonful of a mixture made by beating together 1 egg yolk, 4 cup sweet milk and 2 tablesp sugar. Then place strips of pie paste crossways on each tart and bake. — [Mrs. S. C. P., Mass. Barberry Tarts Cut into small squares a rich pie crust dough and between each two of these squares place a little of the following mixture. Mix thoroughly together 1 cup seeded and chopped raisins, 1 cup currants, a little candied citron, the grated rind of 1 orange and 2 lemons, 1 cup sugar, and the whites of 2 eggs, beaten light. Bake these tarts until a delicate brown. — [Mrs. M. W., O. Red or black raspberries and gooseberries together make a ! fine pie. — [E. L. McG., Mich. '• A little grated lemon peel added to rhubarb pie is an i improvement. — [Mrs. C. E. B., Neb. \ To secure a nice looking brown pie I sponge the upper crust , with a little cream just before setting the pie in the oven. — [E. j E., Vt. I When making custard pie I have found that if I add a teasp ] flour to the custard it will not whey so quickly. — [Mrs. L. M., | D., Mich. ' PIE AND PASTRY HINTS The next time you make an apple pie try sprinkling on the apples a very little of several different kinds of spices. The result is delightful. — [E. E., Vt. For moistening mince meat there is nothing quite so good as the seasoned vinegar from sweet pickles, especially from apples, pears and peaches. — [Mrs. G. S., Neb. More wholesome than if made with lard or butter is the following pie crust: Mix 1 cup thick, sweet cream into 2 cups flour sifted with I teasp salt. — [Mrs. C. E. B., Neb. When a pie shows a tendency to boil over, wet a clean strip of white muslin and stretch this tightly around the pie, pressing down firmly onto the crust. — [Mrs. M. W. H,, Mich.