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 cup sugar; yolks of three eggs, stirred to cream; add tablespoon flour; grated rind and juice of two lemons; one coffeecup milk. Bake with under crust. Make a meringue of whites of the eggs and three tablespoons of sugar; spread over the top of pie. Set in oven and brown slightly.

E. I. G.

CHOCOLATE PIE.

One coffeecup milk, two tablespoons grated chocolate, three-fourths cup sugar, yolks three eggs. Heat chocolate and milk together; add the sugar and yolks together, beaten to cream. Flavor with vanilla. Bake with under crust. Spread meringue of the whites over the top.

Ella I. Gould.

RICH MINCE PIES.

Four pounds of meat, two pounds of suet, eight pounds of apples, six pounds of sugar, four and one-half pounds of raisins (stoned); one pint of brandy; ten nutmegs; add cinnamon, cloves, salt and citron to your taste. Wet with boiled cider. This quantity will make twenty-four pies on the largest sized plates.

MINCE MEAT FOR PIES.

Four pounds of round of beef, seven pounds apples, five pounds raisins (chopped or stoned); two pounds suet, seven pounds sugar, one pint brandy, ten nutmegs, grated; cinnamon and cloves to taste; a little salt, three-fourths pound citron, sliced fine. Boil beef until tender; when cold chop fine, add the apples, chopped also, and the other ingredients. This quantity makes a three gallon crock full.