RAISIN PIE
Three fourths cup of stoned raisins washed and chopped, one fourth cup of currants washed and chopped, pinch of salt, one tablespoon of vinegar, two tablespoons of butter, one half cup of molasses, one cup of brown sugar, two cups of water. Thoroughly mix the above and boil together for ten minutes, then thicken with five tablespoons of flour mixed with water. For the crust take one heaping cup of flour, one half teaspoon of salt, one half teaspoon of baking powder, one third cup of Armour's Simon Pure Leaf Lard, and enough cold water to make a stiff dough.—MRS. MABEL G. WARNER, 27 Peyton St., Santa Cruz, Calif.