Mirror Pie

Fill a baked shell with wine jelly made with gelatine. Let harden. Serve with whipped cream. May be made in tarts, also.

Pineapple Pie

Pineapple, 1 can. Sugar, 1 cup. Flour, 2 tablespoons.

Salt, a pinch. Lemon juice. Butter, 1 tablespoon.

Eggs, 2.

Chop the pineapple fine, drain and measure juice. To the pineapple add the sugar, eggs, beaten well, and flour and salt. Pour over 1 cup of the juice (adding water if necessary to make a cup) and lemon juice to flavor. Dot over with the butter cut in bits and bake in 1 crust with bars of pastry on top. Egleston Square.

Carrot Cocoanut Pie

Carrot pulp, 1 cup. Shredded cocoanut, 2-3 cup. Milk, 1 pint.

Eggs, 2.

Salt, 1/2 teaspoon.

Sugar.

Vanilla, 1/2 teaspoon.

Clean, dice and stew carrots in as little water as possible. Rub through a colander, then measure. To the cocoanut and carrot add milk, well beaten eggs, salt and sugar to taste. Flavor and pour into 1 crust. Bake same as for squash pie. Cover with meringue if desired. Old Bach.

Cocoanut Tarts

Butter, 2 ounces.

Egg, 1.

Sugar, 1/2 cup.

Baking powder, 1/4 teaspoon. Cocoanut, 1 cup. Currants.

Jam.

Cream butter, add beaten egg, sugar, cocoanut and baking pow-der. Mix in a few currants and stir all well together. Line tart tins with a good pastry, spread with a thin layer of any kind of jam, add mixture and bake.

English Lemon Cheese Tarts

Eggs, 2. Sugar.

Butter, 4 ounces. Lemon, 1.

Pastry.

Line patty tins with rich pastry and bake for 5 minutes in hot oven. For the filling melt the butter, beat eggs, add to them their weight in sugar, and stir into the butter. Add the grated rind and juice of about 3/4 of the lemon. Cook until thick and fill the tart shells. T. M. B., Boston.

Banbury Tarts

Raisins, 1 cup. Lemon, 1.

Sugar, 1 cup. Small crackers, 2.

Egg, 1.

Chop raisins and crackers fine, add juice of the lemon, sugar and egg, beaten. Mix thoroughly, spread on crust in small pie plate and lay across strips of pie crust. Or it may be used as filling for tiny turnovers.,

Tart Fillings

One cup of cranberries, 1 cup of raisins, 1 cup of figs, 1 cup of sugar. Chop all together.

One cup of raisins, 1 cup of chopped dates, juice of 2 oranges, or 1 lemon and 1 orange. I. B. Content.

Rich Tart Shells

Flour, 2 cups. Sugar, 1 tablespoon. Salt, 1/2 teaspoon.

Butter, 3/4 cup. Eggs, 2. Ice water.

Sift dry ingredients and cut in the butter. Add the yolks of the egg, well beaten, and just enough water to make a medium soft dough. Chill on ice for an hour. Then roll thin and make into small tart shells. May be filled with preserves.

Turkish Cream Pastry

Flour, 2 1/2 cups. Sugar, 1 cup. Butter, 2 tablespoons.

Eggs, 2.

Lukewarm water. Hot butter.

Cream filling.

Sift flour and sugar, rub in butter, add beaten eggs and Luke-warm water to make a rather stiff paste Put on ice for 1/2 hour. Then cut in squares and triangles, or roll into cones. Pour hot butter over them and bake, watching closely. When they begin to brown pour over more hot butter. When well browned remove, drain off superfluous butter and put in oven a moment to dry. Fill between squares or in cones with a thin cream filling such as is used in ordinary cream cakes.

Bay State.