ay, adding one cup fresh grated cocoanut and using only two eggs.
Bake as above.

MINCE PIE

Mince Pie should always be made with two crusts. Line pie plate with
pastry page 26, fill with mince meat, cover with pastry and bake in
hot oven 25 minutes.

MINCE MEAT

2 lbs. fresh lean beef, boiled and chopped fine when cold
1 lb. suet, chopped very fine
5 lbs. chopped apples
1 lb. seeded raisins
2 lbs. currants
3/4 lb. sliced citron
1-1/2 teaspoons cinnamon
1 grated nutmeg
2 tablespoons ground mace
1 tablespoon ground cloves
1 tablespoon allspice
1 tablespoon fine salt
2-1/2 lbs. brown sugar
1 qt. sherry or boiled cider
1 pt. brandy or grape juice

Mix all ingredients thoroughly. Pack in jars. Store in cold, dry
place. Allow to stand 24 hours before using.

RHUBARB PIE

2 cups cut rhubarb
1 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt

Cut off root, stem ends and peel; cut into small pieces; put into deep
pie plate which has been lined with pastry; sprinkle with cornstarch,
salt and sugar which have been mixed together. Cover with pastry;
prick top of crust and bake about one-half hour in moderate oven.

BERRY PIES

3 cups blueberries, huckleberries, or blackberries
1 teaspoon flour
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon butter

Line pie plate with plain pastry; fill heaping with berries; sprinkle
with flour, salt and sugar mixed together; dot with small pieces of
butter; cover with crust or strips of pastry across top. Bake about 45
minutes in moderate oven. Other fruit pies can be made in same way.

CHERRY TARTS

1-1/2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
6 tablespoons shortening
1/3 cup cold water
1 quart pitted cherries

Sift dry ingredients together; rub in shortening very lightly with
fingertips; add water slowly, just enough to make stiff dough; roll
out very thin on floured board; line patty pans with pastry; being
very careful to have pastry come well over the edges of pans. Bake in
hot oven about 12 or 15 minutes; fill with cherries which have been
washed and picked over. Cover with syrup made as for strawberry pie
above, using 1/2 cup cherries instead of strawberries. Other fruit can
be used in place of cherries.

FROZEN DESSERTS

HOW TO FREEZE

Scald ice cream can, cover and dasher, adjust can in freezer; put in
dasher; pour in mixture to be frozen and fasten cover (the can should
never be more than 3/4 full);