Sweet Potato Pee

Scrape clean two good-sized sweet potatoes; boil; when tender rub through the colander; beat the yolks of three eggs light; stir with a pint of sweet milk into the potato; add a small teacup of sugar, a pinch of salt; flavor with a little fresh lemon, or extract will do; bake as you do your pumpkin pies; when done make a meringue top with the whites of eggs and powdered sugar; brown a moment in the oven.

Orange Pie

1. Beat to a cream one-half cup sugar with a tablespoonful of butter, and add the beaten yolks of four eggs, the grated rind and juice of two oranges, and then the whites of the eggs, beaten stiff; bake with one crust.

2. Take four good-sized oranges, peel, seed, and cut in very small pieces; add a cup of sugar, and let stand; into a quart of nearly boiling milk stir two tablespoonfuls of corn starch, mixed with a little water, and the yolks of three eggs. When this is done let it cool, then mix with the oranges. Put it in simply a lower crust. Make a frosting of the whites of the eggs add one-half cup of sugar; spread it over the top of the pies, and place for a few seconds in the oven to brown.

3. The juice and part of the rind of one orange, two tablespoonfuls of corn starch, one cupful of hot water with one-quarter box of gelatine dissolved in it. Mix and bake in one or two pies. To be eaten cold.

Oyster Patties

Line small patty-pans with puff paste, into each pan put six oysters, bits of butter, pepper, and salt, sprinkle over a little flour and hard-boiled eggs, chopped (allowing about two eggs for six patties), cover with an upper crust; notch the edges and bake. Serve either in the pans, or remove them to a large platter.

Malborough Pie

Six tart apples, six ounces of sugar, six ounces of butter or thick cream, six eggs, the grated peel of one lemon, and one-half the juice. grate the apples after paring and coring them, stir together the butter and sugar as for cake, then add the other ingredients, and bake in a rich under-paste only.

Peach Pie

Line a deep dish with soda-biscuit dough, or pie-crust rolled one-fourth of an inch thick, fill with peaches pared, sprinkled with sugar and a little flour, and, if not too juicy, add about two tablespoonfuls of water, put on the upper crust, secure the edges, and bake. Eat with cream.