The standard book of recipes and housewife's guide, comprising as complete cook book

Ice Cream Pie. — One pint of cream, whites of two eggs, half cup sugar, teaspoonful vanilla. Beat eggs to stiff froth, add other ingredients, bake with one crust. . Strawberry Pie. — Line a deep pie pan with rich crust, and bake. Fill with the following : Whites of two eggs, half cup of sugar, one pint of fresh berries. Beat the whites to a stiff froth, and stir in sugar and berries. Bake slowly fifteen minutes. Pieplant Pie. — Mix half cup sugar with one heaping teaspoonful flour ; sprinkle over the bottom crust, then add pieplant cut up fine ; sprinkle over this another half teaspoon sugar and heaping teaspoonful flour ; bake with upper crust fully three-quarters of an hour in slow oven . Pineapple Pie. — Five eggs, one cup sugar, one-half cup butter, one cup sweet cream, one pineapple grated. Beat the butter and sugar to a cream, add the beaten yolks of the eggs, then the pineapple and cream, and lastly the beaten whites whipped in lightly. Take each section out with a steel fork and cut off the blossom, then chop them up very fine, and add the grated core or heart. Bake them with an under crust only. Peach Pie. — Slice the peaches ; line a pie plate with crust and lay in fruit, sprinkling with sugar. Ripe peaches need little. Add three chopped peach kernels to each pie ; add a little water. Bake with an upper crust, or with cross-bars of crust. Strawberry Short=Cake. — Take two cups flour, two teaspoonfuls baking powder, one-quarter teaspoonful salt. Sift into a bowl, rub in two tablespoonfuls butter, beat one egg, mix it with one cup of milk, and stir it gradually into the flour to make a smooth dough. Spread it in a greased pan, and bake in a quick oven twenty or thirty minutes. When done turn it on a hot plate, split open quickly and butter it. Spread strawberries over the lower half, sprinkle sugar over the berries, and replace the upper half ; put another layer of strawberries and sugar on top. Serve cold or hot, with cream. Other berries, peaches or oranges may be used instead of the strawberries. Apple Dumplings (Boiled ). — Make your crust of a quart of flour and a quarter pound of suet, with a teaspoonful each of salt and cream-of-tartar and half one of soda. Make into a tolerably thick paste with cold water. Roll, cut into squares, and put into each a pared and cored apple. The hole left by the core may be filled with marmalade, or with sugar moistened with lemon juice. Close the paste over your apple, tie the dumplings in cloths, and boil for an hour. Apple Dumplings (Baked). — Into one quart flour drop two tablespoonfuls of lard (or lard and butter mixed) and add two teaspoonfuls cream-of-tartar. Then put in a teaspoonful of soda, and wet quickly with milk until stiff enough to roll into a paste half an inch thick. Cut into squares, lay in each a pared and cored tart apple, and close the paste around it. Lay in a buttered baking pan and bake till finely browned. Then brush with a beaten egg ^^^ glaze in the oven for a few minutes. Eat hot, with rich sweet sauce. Jellies, Jams, Etc.