The new practical housekeeping

For Fruit Turn-overs, roll Puff Paste to thickness of about one-fourth of an inch, and cut it out in pieces of a circular form; pile the fruit on half the paste, sprinkle over some sugar, wet the edges and turn the paste over. Press edges together, ornament them, and brush the turn-overs over with the white of an egg ; sprinkle over sifted sugar, and bake on tins, in a brisk oven, for about twenty minutes. Instead of putting the fruit in raw, it maybe boiled down with alittle sugar first, and then enclosed in the crust; or jam of any kind may be substituted for fresh fruit. Suitable for picnics. Any fruit may be used instead of apples. Gooseberry-pie. — Take either green, or not too ripe gooseberries. Put in saucepan with enough water to prevent burning, and stew slowly until they break, stirring often. Sweeten well and set away to cool. When cold, pour in pie-pan lined with paste, cover with a crust or Diamond Top, and bake in oven. Eat cold but fresh, with powdered sugar sifteci over top. Or use the ripe berries without first cooking, as in Berry-pie. Some algo add a pinch of salt. Hickory-nut-pie., — Mash a pound hickory-nut kernels fine, add three-fourths cup sweet milk with tablespoon flour, mixed smooth in little of the milk, and three tablespoons sugar. Stir well together and bake in one crust, covering with meringue. Lemon-pie. — Make a syrup of a cup each boiling water and sugar, add grated rind and juice of one lemon, well-beaten yolks of two eggs, tablespoon corn-starch dissolved in a little cold water, and teaspoon butter. Cook till thick ; then pour into a crust already baked, spread with a meringue and brown in oven. This makes one pie, but two pies can be made of one lemon by doubling the quantity of all the pther ingredients. Or for an Economical Lemon-pie, take one pint water, add the juice, grated rind and chopped pulp of one lemon; when boiling, stir in half pint sugar and third of a pint flour, well mixed. (When corn-starch or flour is added to any liquid with sugar it will not be lumpy). When partially dry, pour in pie-pan lined with Quaker Paste, cover with upper crust and bake. For Compound-Lemon-pie, grate rind and chop pulp of three lemons, from which the white outside pith and seeds have been carefully taken; this is very necessary where the whole lemon is used as they impart a bitter flavor. Beat together yolks of four eggs, three cups sugar, half cup cold water, pinAi salt and tablespoon corn-starch, mixed smooth in pari of the water ; add the prepared lemon and well-frothed whites of eggs and bake with two crusts. For Eggless Lemon-pie, mix tablespoon corn-starch smooth with little water, and stir in cup boiline water ; add juice and grated rind of a lemon, cup sugar, tablespoon outter and bake with one or two crusts as preferred. A raw potato size of lemon, grated, may be stirred in the boiling water instead of corn-starch. Or With Fruity take cup each sugar, water and seeded raisins, one lemon, and grated rind if flavor is liked ; chop lemon and raisins, fine, and some cook the raisins with the water three-quarters of an hour, stirring in, just before taking off fire, a tablespoon corn-starch made smooth with a little water. Add the sugar and chopped lemon and bake in two crusts.