quart of berries, wash and drain, then sugar. Take the yolks of
four eggs beaten well with one-half cup of sugar and stir the beaten
whites gently into this mixture. Pour over strawberries. Put in
pie-crust and bake until brown. This mixture with most all fruit pies
will be found delicious.

SWEET POTATO PIE

Measure one cup of mashed, boiled sweet potatoes. Thin with one pint of
sweet milk. Beat three whole eggs very light with one-half cup of sugar.
Mix with sweet potatoes. Season with one-quarter of a nutmeg grated, one
teaspoon of cinnamon, and one-half teaspoon of lemon extract. Line
pie-plate with crust, fill with mixture, and bake in quick oven.

VINEGAR PIE

Line a pie-plate with a rich crust and fill with the following mixture:
One cup of vinegar, two of water and two cups of sugar, boil; add a lump
of butter and enough cornstarch to thicken; flavor with lemon essence
and put in a shell and bake.

MOHNTORTE

Line a form with a rich puff paste, fill with half a pound of white mohn
(poppy seed) which has been previously soaked in milk and then ground.
Add a quarter of a pound of sugar and the yolks of six eggs; stir all
together in one direction until quite thick. Then stir the beaten
whites, to which add two ounces of sifted flour and a quarter of a pound
of melted butter. Fill and bake. When done, frost either with vanilla or
rose frosting.

RAISIN PIE

Line pie pan with rounds of rich pastry, fill with same mixture as for
"Banbury Tarts"; cover with a round of pastry and bake a light brown.

RAISIN AND RHUBARB PIE

Chop one cup of rhubarb and one cup of raisins together, add two
tablespoons of melted butter or chicken fat, grated rind and juice of
one lemon, one cup of sugar, one well beaten egg, one-quarter cup of
bread or cracker crumbs, one-half teaspoon of salt; mix all ingredients
thoroughly. Bake between two rounds of pastry. Canned rhubarb may be
used.

*COOKIES*

In baking small cakes and cookies, grease the pans. If the pans cool
before you can take off the cookies, set back on stove for a few
moments. The cakes will then slip off easily. Sponge, drop cakes, anise
cakes, etc., are better baked on floured pans.

A whole raisin, an almond blanched, a piece of citron or half a walnut
may be used to decorate.

A good way to glaze is, when cookies are about baked, rub over with a
brush dipped in sugar and water and return to oven a moment.

FILLED BUTTER CAKES (DUTC