A good pastry maker is as rare as a good orator. - I'Almanach des Gourmands.

Pie Crust

Two and one-half tablespoonsful lard, ¾ cup flour, 1/8 teaspoon baking powder. Sift flour, baking powder and salt. Have lard very cold and mix thoroughly with a silver fork. Add enough ice cold water to make it stick together. Mix a little at a time till all is mixed.

Mrs. H. R. Shofe.

Pie Crust

1 cup of flour,

3 tablespoons water,

2 tablespoons of lard,

½ teaspoon salt and baking powder,

Enough for one pie. - Mrs. R. E. Stowell.

Frosting For Pie

The white of 1 egg beaten to a stiff froth, 2 tablespoons of sugar, 1 apple, tart, grated fine, ¼ teaspoon of flavoring extract.

Mrs. Winslow Evans.

Mince Meat. (Original.)

1 lb. suet cut fine,

4 cups seeded raisins, 3 cups brown sugar,

10 cups chopped apples,

5 teaspoons salt,

1 teaspoon ground mace, Juice and grated rind of 2 lemons, ½ lb. citron cut fine, ½ gallon cider,

5 cups soup meat well cooked and chopped fine, 4 cups currants,

2 cups granulated sugar,

3 cups meat liquor,

8 teaspoons ground cinnamon, 1 teaspoon ground cloves, ¼ lb. orange peel cut fine, 1 quart raspberry vinegar.

Mrs. John E. Keene.

Mince Meat

3 ½ lbs. meat before cooked,

½ lb. suet,

½ peck apples,

2 lbs. raisins,

1 lb. currants,

½ lb. citron,

¼ lb. candied cherries,

1 ½ teaspoons cinnamon,

2 lbs. C. sugar,

1 lb. candied orange peel, 1 small can grated pineapple, ½ gallon cider, ½ pint water, teaspoon cloves.

Salt meat while cooking, do not have more than 1 ½ cup of liquid when done, add to the meat, etc., water, then cider boiling hot, then liquid boiling hot. - Mrs. Harry Miller.

Mince Meat

(My Great Great Grandmother's Recipe Modernized.) Two quarts finely chopped cold boiled beef, 4 quarts chopped apples, 1 lb. chopped suet, 3 lbs. each raisins and cleaned currants, 1 lb. citron sliced thin, 2 lbs. light brown sugar, 1 qt. syrup from sweet pickeled peaches, (when pickling peaches or melon put up a quart of syrup for this purpose), 1 qt. grape juice (grape juice put up when grapes are partly green), 1 pt. boiled cider, zest and juice of six lemons (before cutting soften the rind by boiling in a little sugar and water and then measure your cup full), 1 tablespoon each of ground nutmeg, cinnamon, and mace and two tablespoons of salt. Mix thoroughly and let simmer fifteen minutes. Seal in fruit jars. This material will keep indefinitely without spoiling and is of delicious flavor. This quantity will fill nine to ten quart jars. - Mrs. M. L. Fuller.