Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

One pint flour, one-half teacup lard, one-quarter teacup ice water, teaspoon salt. Bake upper and lower crusts in separate plates, and put the cream between.

PLAIN APPLE PIE.

Line your plate with pastry; fill with sliced sour apples; cover with crust without pressing down the outer edge. Bake light brown, and when done remove the upper crust, and season with butter, sugar and spice to taste.

LINCOLN PIE.

One pint stewed sour apples, sifted; butter size of an egg, two tablespoons flour; grated rind and juice of a lemon; yolks of three eggs, beaten. Sweeten to taste. Bake with lower crust, and when done spread a meringue of the whites of three eggs, beaten with three tablespoons sugar over the top, and brown in oven.

Mrs. M. K. W.

PUMPKIN PIE.

One quart pumpkin, three pints milk, three or four eggs. Spice and sweeten to taste. A little salt.

C. M.