The national course in home economics

Line a pie plate with rich pie crust, then put in a cup of sugar. Pare one large lemon or two small ones, taking care to leave none of the white rind. Slice very thin, removing all seeds. Put on a top crust, with a fork puncture holes in top, pinching down edges well, so that the juice does not escape. Bake fifteen minutes. Serve cold. Mrs. John R. Clute. CHOCOLATE CREAM PIE. Heat one pint of milk to scalding, add one-third of a cake of Baker's chocolate, beat the yolks of four eggs with one coffee-cupful of sugar, then add the milk and the whites of the eggs last. Flavor with vanilla. A puff paste should be made for this and previously baked. Mabel Sanderson. PINEAPPLE PIE. Take a large pineapple, pare and grate it, add to it one-half pound of sugar, one cup of butter, a small glass of wine, one tablespoonful of rose water, a little grated nutmeg; mix all together, adding a few cracker crumbs, then bake with two crusts, like an apple pie. Marcia Clements. A FRENCH TART. Pound eight macaroons fine; pour boiling milk over them to form a light batter, add six well-beaten eggs, sweeten, pour into a saucepan and stir over the fire until it thickens; add one- fourth of a cup of butter and the juice of one orange. Line a dish with pastry; add the mixture and bake twenty minutes. Just before serving, sift powdered sugar over it. Mrs. Merinda Clay. STEWED SQUASH OR PUMPKIN FOR PIES. Medium, deep-colored pumpkins are the best. Cut in half, remove the seeds, then cut up in thick slices, pare the outside and cut again in small pieces. Put one-half of it into a granite saucepan with a very little water; let cook slowly until tender. Now set the pan on the back of the stove and cook slowly, stirring often until the moisture is dried out and the pumpkin looks dark and red. It requires cooking at least half a day to have it dry and rich. When cool press through a colander. As only one-half of the pumpkin is required the other half can be dried and used at some future time. E. V. A. PUMPKIN PIE. (Like Mother Makes.) One quart of milk, three small cupfuls of boiled and strained pumpkin, one and one-half cupfuls of brown sugar, one-half cupful of molasses, the yolks and whites of three eggs beaten separately, a little salt, one level tablespoonful each of ginger and cinnamon. Beat all together and bake with an under crust; enough for three pies. Hubbard squash may be substituted for pumpkin if latter is not at hand. Amy Brooks. SQUASH PIE. Add two cups of milk to four and one-quarter cups of sifted squash. Use five eggs, one and one-half cups of brown sugar and one-half of a nutmeg, grated, with a teaspoonful of cinnamon; salt to taste. Bake on single crust three-quarters of an hour. Mrs. Sally Bowles. DATE PIE. Soak one pound of dates over night in a little water and stew them in the same the next morning until soft enough to strain through a colander; add one quart of rich milk, three well-beaten eggs, a pinch of salt, butter size of a walnut and four or five gratings of nutmeg. Bake with an under crust. This quantity is sufficient for three pies. Icing may be made for the top. Ida M. Baxter. PRUNE PIE.