Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

that has been just baked, and frost with the white of one egg and one tablespoonful sugar; place in hot stove till a delicate brown. CREAM PIE From MRS. LOUISE CAMPBELL, of New Mexico, Alternate Lady Manager. Bake an undercrust. Boil one pint of sweet milk; when boiling, stir in one-quarter cup of corn starch, one-half a cup of sugar, and the yolks of two eggs, which must be well beaten together. Cook thoroughly, flavor with vanilla, and add a little salt. Pour this mixture into the baked crust. Beat the whites of the two eggs, and to them add half a cup of sugar, and use as meringue. APPLE PIE. From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady Manager. Sift into a chopping bowl three small caps of flour; then with the knife chop in thoroughly one cup of lard, one-half cup of butter, that have been on ice for an hour; mix with four to six tablespoons of ice water, as may be needed to handle, roll thin and line a shell, into which slice thinly any tart apples that will cook rather quickly. Dredge with the grated rind of a lemon--a somewhat dry lemon is preferable--which has been mixed thoroughly with one tablespoon of sugar and one small teaspoon of corn starch. Now break an egg into a howl, beat well and add four tablespoons of sugar and one cup of rich milk; pour this over the apples; with the jag iron cut the remainder of the paste into narrow strips and lay across to form squares. Bake in a moderate oven until the custard "sets." Place on ice in summer; eat slightly warm in winter. PIE CRUST. From MRS. ANNIE L, Y. ORFF, of Missouri, Alternate Lady Manager. One cup lard; one-half cup cold water; a pinch of salt, and flour enough to roll. This will make exactly two pies. MINCE MEAT. From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and Lady Manager. Two pounds of lean fresh beef boiled; when cold chop fine; one pound of beef suet cleared of strings