milk, two and one-half cups sifted flour, sift twice, little 

 salt and flour, bake in four layers, two layers flavored 

 with vanilla, one layer with chocolate, one with straw- 

 berry. 



Lemon Filling. 



Beat one egg, add one cup water, grated rind and juice 

 of one lemon, pour this slowly over one cup of sugar 

 mixed with two tablespoonfuls of flour, cook in double 

 boiler until smooth like cream. 



Miss Carrie Stanley. 



bridgeport pie. 

 One cup sugar, one-half cup butter, the yolks of three 

 eggs, one-half cup milk, two teaspoonfuls baking pow- 

 der, two cups flour, flavor to taste, bake in Washington 

 pie plates. 



Filling. 



One cup powdered sugar, water enough to keep it from 

 burning, boil until brittle when dripped in cold water, 

 take from the fire, beat in white of eggs well beaten, one 

 cup raisins chopped fine, spread between and on top. 



Mrs. C. C. Richardson. 



CANNED peaches. 



Put the peaches into a wire basket and set in boiling 

 water for two minutes, then set out and remove the skins. 

 Drop the fruit into cold water to keep the color. Make a 

 syrup of one quart of sugar and one pint of water for 

 three lbs. of fruit. When boiling drop the fruit into it 

 and let cook about five minutes, then take from the syrup 

 with a silver fork and fill the jar, then fill up with strained 

 syrup. Have the covers heated in warm water, and put 

 on at once. 



crab-apple jelly. 

 Wash the apples, remove the blossom end, and cut in 

 small pieces, but do not pare or core, for the skins and 



