Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

put into a buttered baking dish, put dry bread crumbs on top and bake in a rather quick oven until a delicate brown. Serve immediately.--_Mrs. Henderson's Cook Book_. CHEESE STICKS. From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager. Six tablespoons of grated cheese; two tablespoons of melted butter; enough flour to make a soft dough. Roll thin, cut in strips and bake in floured pan in quick oven. PIES LEMON PIE. From MRS. L. M. N. STEVENS, of Maine, Lady Manager. One cup sugar; juice of one lemon; one egg and yolks of two eggs; one dessertspoonful rolled cracker, scalded in two-thirds cup milk. Bake in a deep plate. After baking frost with the whites of two eggs beaten stiff, adding two spoonfuls of sugar. Brown the frosting a little. IDEAL LEMON PIE. From MRS. IDA L. TURNER, of Texas, Lady Manager. Make the crust, line pie tin and bake. While it is baking prepare the following filling: Grate one lemon (do not roll it); after the yellow rind is all grated, squeeze in the juice and if any little cells go in, do not say them nay; then put in a cupful of sugar and the yolks of two eggs; stir well together; upon this pour a large cupful of cold water, into which has been stirred a dessertspoonful of corn starch; put all into a sauce pan and stir until it is cooked into a rich, clear, straw-colored jelly. Then fill the crust and from the whites of the eggs make a meringue to cover each. Put into the oven for one brief instant. LEMON PIE. From MRS. VIRGINIA C. MEREDITH, of Indiana, Lady Manager and Vice- Chairman of Executive Committee. Two cups of sugar; one cup of boiling water; four eggs; two lemons; one and one-half tablespoon flour. Stir the sugar and flour well together; add the juice and grated rind of the lemons; to this add the well beaten yolks; after stirring well, add the boiling water; put over a clear fire and stir constantly until it boils, then pour into the shells. Spread