chest till needed.

CORN MEAL CRUST.--Equal parts of sifted white corn meal and flour,
mixed together lightly with rather thin sweet cream which has been set
in the ice-chest until very cold, makes a very good crust.

GRANOLA CRUST.--For certain pies requiring an under crust only, the
prepared granola manufactured by the Sanitarium Food Co. makes a
superior crust. To prepare, moisten with thin sweet cream--one half cup
of cream for every two thirds cup of granola is about the right
proportion, and will make sufficient crust for one pie. Flour the board,
and lift the moistened granola onto it, spreading it as much as possible
with the hands. Dredge lightly with flour over the top, and roll out
gently to the required size without turning. The material, being coarse
and granular, will break apart easily, but may be as easily pressed
together with the fingers. Change the position of the rolling pin often,
in order to shape the crust without moving it. When well roiled,
carefully slip a stiff paper under it, first loosening from the board
with a knife if necessary, and lift it gently onto the pan. Press
together any cracks, trim the edges, fill, and bake at once. Use the
least flour possible in preparing this crust, and bake as soon as made,
before the moisture has become absorbed. Such a crust is not suited for
custard or juicy fruit pies, but filled with prune, peach, or apple
marmalade, it makes a most delicious and wholesome pie. A cooked custard
may be used in such a crust.

PASTE FOR TART SHELLS.--Take one half cup of rather thin sweet
cream, which has been placed on ice until very cold; add to it the
stiffly beaten whites of two eggs, and whip all together briskly for ten
minutes. Add sufficient white flour to roll. Cut into the required
shape, bake quickly, but do not brown. Fill after baking. This paste,
rolled thin and cut into shapes with a cookie-cutter, one half of them
baked plain for under crusts, the other half ornamented for tops by
cutting small holes with a thimble or some fancy mold, put together with
a layer of some simple fruit jelly between them, makes a most attractive
looking dessert. It is likewise very nice baked in little patty pans,
and afterward filled with apple or peach marmalade, or any of the
following fillings:--

CREAM FILLING.--One cup of rich milk (part cream if it can be
afforded) heated to boiling. Into this stir one scant tablespoonful of
flour previously braided smooth with a lit