Rhubarb Pie

Stew rhubarb; add the grated rind and juice of a lemon, the well-beaten yolks of two eggs, and sweeten with white sugar; line pie-tins with a good crust, and till with the rhubarb; bake until the crust is a delicious brown: beat the whites to a stiff froth; it will be necessary to add three tablespoonfuls of powdered sugar; flavor with vanilla, and spread over the tops of the pies; return to the oven until of a light brown. The eggs and lemon given are enough for two pies.

Strawberry Short-Cake

1. Make a biscuit paste, only using more shortening; roll thin, and put a layer in a baking-pan, spread with a little melted butter, and dust with flour, and add another layer of crust, spread as before, then another layer of crust, untill all is used; bake in a quick oven, and when done spread strawberries between the layers, turning the upper one crust-side down, spreading with strawberries, and pour over all charlotte russe or whipped cream. Orange short-cake can be made by simply substituting sliced oranges for strawberries.

2. Make a nice soda-biscuit dough, bake in deep jelly-cake or pie-pans, split the cakes, and between the layers spread the strawberries, sprinkled with sugar. Eat with cream. Other berries or peaches sliced and put between the layers are nice.

Tarts

Use the best of puff paste; roll it out a little thicker than for piecrust, and cut with a large biscuit-cutter twice as many as you intend to have of tarts; then cut out of half of them a small round in the center, which will leave a circular rim of crust; lift this up carefully and lay on the large pieces; bake in pans, and fill with any kind of preserves, jam, or jelly.

Chocolate Drops

One cup of cream, and two cups of powdered sugar; set in a vessel of boiling water, and boil until stiff; into another vessel of hot water set a half cup of grated chocolate, and let it melt; roll the sugar into balls, and dip into the chocolate, and then set away to cool.

Lemon Taffy

Two cups white sugar, one cup boiling water, one-quarter cup vinegar, one-half cup butter; flavor with lemon; pour in buttered plates to cool.

Chocolate Caramels

One-half pound chocolate, two pounds sugar, two tablespoonfuls vinegar, two teacups milk, one lump of butter twice the size of an egg, six tablespoonfuls molasses; boil until it hardens in cold water.

A Pretty Tea Dish

Make a short, sweetened pie-crust, roll thin, and partly bake in sheets; before it is quite done take from the oven, cut in squares of four inches or so, take up two diagonal corners and pinch together, which makes them basket-shaped; now fill with whipped cream or white of egg, or both, well sweetened and flavored, and return to the oven for a few minutes.

Raisin Pie

One lemon juice and yellow rind, one cup of raisins, one cup of water, one cup of rolled crackers. Stone the raisins, and boil in water to soften them.