Standard Paper-Bag Cookery

cooked according to directions for stewed cranberries, and put strips of crust over the top, making squares or diamonds as preferred. Put in bag and bake. =Cranberry and Raisin Pie.=--Allow to each pie a cup and a half cranberries and a half cup of raisins. The latter should be seeded and the berries washed and cut in two. Mix with them a cup of sugar, a tablespoon of flour, and a teaspoonful of butter. Fill a pie plate lined with crust, heaping up slightly in the middle. Cover with an upper crust, bag, and bake in a hot oven. =Lemon Pie.=--Beat the yolks of three eggs lightly, add one cup of sugar slowly and then the juice and grated yellow rind of one lemon. Beat hard and stir in two even tablespoons of flour made smooth in one cup of milk. Turn into a paste lined plate and bake about half an hour in a paper bag. Cool partly and cover with the whites of three eggs beaten stiff with six even tablespoons of powdered sugar. Pile roughly and set in a very cool oven to become firm. =Mince Pie.=--A simple rule for making mince meat by measure, calls for a pint bowl of well cooked beef chopped to the finest mince and measured after chopping, two bowls of tart apples chopped into coarse bits and a half bowl chopped suet. Add to this a pound of seeded raisins, also chopped, a pound of currants, a quarter of a pound of citron cut in thin slices, a tablespoonful each of powdered cinnamon, cloves and nutmeg. Use enough sweet cider to make moist, then add a bowl of sugar and an even teaspoonful salt. Scald well and put away in a stone jar. When you make the pies add a few whole raisins, chopped nut meats or any jelly you have on hand. When mince pie is to be reheated for dinner and served hot, grated cheese may be sprinkled over the top just before setting it in the oven to heat. =Mock Mince Pie.=--To four quarts green tomatoes, chopped fine,