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Puff Paste: Mexican

Sweeten and flavor with lemon. When the figs are smooth, put into the crust and bake. Take a meringue of whites of 2 eggs, beaten stiff, with 2 tablespoonfuls powdered sugar, flavor with McIlhenny's Mexican Vanilla, and as soon as the crust is baked, spread this over the top; let brown a minute or two.

Gooseberry Pie.

Cut off the blossoms and stems of berries and fill a pie dish lined with plain paste, spreading over the top MRS. CURTIS'S COOKBOOK one third as much sugar as berries used. Slightly dredge with flour, and cover with a thin crust pricked with a fork. Bake half an hour.

Prune Pie. pound prunes, cupful sugar, cupful currant jelly or 1 teaspoonful lemon juice.

Stew prunes, remove stones, stir in sugar, currant jelly, or lemon juice.

Dust flour over the fruit, and bake with an upper crust.

Strawberry Pie.

Line a pie plate with thin paste and set in the oven till nearly baked.

Take from the oven and fill with sugared berries, dredge with flour, cover the top crisscross with narrow strips of paste, return to the oven, and finish baking.

Torto Frutas (Mexican). a Line the sides of a baking dish with puff paste; cover the bottom with sliced pineapple; next a layer of sliced oranges, then sliced bananas, then few slices lemon.

Sift sugar between each layer. Repeat the layers until the dish is full, and cover the top layer with chopped nuts. Lay over the top narrow strips of the pastry, and bake slowly an hour.-MAY E. SOUTHWORTH.

Cocoanut Pie. 2 cupfuls hot milk, 2 well-beaten eggs, cupful sugar, 1 cupful grated cocoanut, 1 teaspoonful McIlhenny's Mexican Vanilla.

Line a plate with paste, pour milk over eggs, set the bowl containing the mixture in boiling water, stir till thick, then take it out and stir in sugar, cocoanut, and vanilla. Fill the pie plate. Sprinkle top of pie with cocoanut, and bake till delicately brown.

Orange Pie. 1 cupful powdered sugar, 1 tablespoonful butter, 2 tablespoonfuls cornstarch, cupful cold milk, Grated rind and juice 1 orange, 1 egg, 2 oranges.

Beat sugar and butter together till light. Moisten cornstarch with milk, cook and stir one minute, pour quickly on butter and sugar; add the rind and juice of orange; mix wellbeaten egg; peel oranges, cut into slices, and cut each slice into quarters.

Line plate with paste, and bake in a quick oven until done. Stir the orange slices quickly into the custard mixture, fill the baked crust with this, and place in a quick oven a few minutes to brown. While it is browning, beat the whites of 2 eggs until light, add 2 tablespoonfuls powdered sugar, and beat until stiff. Spread this over the pie; dust thickly with powdered sugar, and stand again in the oven until delicately brown.

Dried-Apple Pie.

Soak the apples, put in a brown earthen pot, cover with water; cover the pot, and bake four or five hours; sweeten with sugar or molasses the last half hour and mash well with a spoon; when the apples are thoroughly cooked, flavor with lemon juice and add a little butter. The pie can be baked between two crusts, or bands of the paste can be placed over the top.

Banana Pie.

Yolks 2 eggs, cupful sugar, 2 large bananas.

Beat the yolks of eggs and sugar to a cream. Peel and mash bananas, beat into the eggs together with milk.

Bake with one crust; when done, cover with a meringue made of the 2 whites and 2 tablespoonfuls sugar, Serve cold.

Rhubarb Pie.

PUFF PASTE Wash rhubarb, cut in half-inch pieces, put in deep pie plate having narrow strip of paste around the edge, sprinkle with sugar mixed with flour, allowing cupful sugar and 2 tablespoonfuls flour to every cupful rhubarb. Cover with paste, and bake like apple pie. All juicy fruit pies should be made in the same wav.