rry,
when rather more than half baked.

GIBLET PIE--Clean the giblets well; stew with a little water, onion,
pepper, salt, sweet herbs, till nearly done. Cool, and add beef, veal
or mutton steaks. Put the liquor of the stew to the giblets. Cover
with paste, and when the pie is baked, pour into it a large teacupful
of cream. LAMB PASTY--Bone the lamb, cut it into square pieces; season
with salt, pepper, cloves, mace, nutmeg, and minced thyme; lay in some
beef suet, and the lamb upon it, making a high border about it; then
turn over the paste close, and bake it. When it is enough, put in some
claret, sugar, vinegar, and the yolks of eggs, beaten, together. To
have the sauce only savory, and not sweet, let it be gravy only, or
the baking of bones in claret.

SALMON PIE.--Grate the rind of one small lemon, or half a large one;
beat the yolks of 2 eggs; 4 tablespoons of sugar; beat all together;
add to this 1/2 pint of cold water, with 1-1/2 tablespoons of flour in
it; rub smooth so there will be no lumps; beat the whites of two eggs
to a stiff froth; stir this in your pie-custard before you put it in
the pan. Bake with one crust, and bake slowly.

SALMON PIE--Grate the rind of a lemon into the yolks of three fresh
eggs; beat for five minutes, adding three heaping tablespoonfuls of
granulated sugar; after squeezing in the juice of the lemon add half a
teacupful of water; mix all thoroughly, and place in a crust the
same as made for custard pie; place in oven and bake slowly. Take
the whites of the three eggs, and beat to a stiff froth, adding two
tablespoonfuls of pulverized sugar, and juice of half a lemon; after
the pie bakes and is cool, place the frosting on top, and put into a
hot oven to brown.

MINCE-MEAT--There are various opinions as to the result of adding
meat to the sweet ingredients used in making this favorite dish. Many
housewives think it an improvement, and use either the under-cut of
a well-roasted surloin of beef or a boiled fresh ox-tongue for the
purpose. Either of these meats may be chosen with advantage, and one
pound, after it has been cooked, will be found sufficient; this
should be freed from fat, and well minced. In making mince-meat, each
ingredient should be minced separately and finely before it is added
to the others. For a moderate quantity, take two pounds of raisins
(stoned), the same quantity of currants, well washed and dried, ditto
of beef suet, chopped fine, one pound of American ap