he dough for the upper crust, gash it across the center and
lift it carefully and cover the pie, pressing edges together with a
fork. If a glazed crust is wanted rub the crust over with a little
milk, egg and sugar slightly mixed together. This insures a nice brown
crust. The oven should be hot enough to turn white note paper a nice,
rich brown color in five minutes time. Pastry requires a brisk oven but
not too hot. The ingredients for pastry should be very cold. The
measure of shortening (lard) should be generous and the water scant and
it should not be handled after the water is added only sufficient to
lift out of the mixing bowl and roll out. Flour the board well and
flour the rolling pin.

CURRANT PIE.--One cup currants (fresh fruit), one cup sugar, one
tablespoon flour, two tablespoons water, one lump of butter and yolks
of two eggs. Beat all together and bake in one crust. When done frost
with the beaten whites of the eggs.--Mrs. Davidson.

CHERRY PIE.--Line a pie plate with pie crust, fill it generously half
full of fresh, stoned sour cherries, and sprinkle a generous cupful of
sugar over them mixed with one large tablespoon of flour, dot with one
level tablespoon of butter cut into bits, cover with another layer of
cherries sprinkled lightly with sugar. Cover with an upper crust
wetting the edges and pressing well together to prevent juice escaping.
Cut a gash in center of top crust to allow steam to escape and bake in
a moderate oven for forty minutes or until cherries are tender and the
juice bubbles in a simp. If a novice at the work, test the fruit with a
broom straw through the gash in the upper crust. If the straw can
pierce the fruit easily the pie is done.--Mrs. Whitehead.

FRESH FRUIT PIES.--The recipe for cherry pie applies to all fresh berry
or fruit pies gauging the sugar and flour according to the juicy
sweetness of the fruit. Gooseberries, currants, strawberries,
cranberries and plums will take good full measures of sugar and flour.
Raspberries, blue berries and black berries require less sugar and
apricots and peaches and apples small measures of flour. A little
butter improves the flavor of all fruit pies and apple pie needs a
dusting of nutmeg or cinnamon before adding the top crust. Canned fruit
may be drained free of its syrup and used the same way using less sugar
and adding half a cupful of the syrup.--L. W. W.

LEMON PIE. Crust.--One half large cup of flour, one heaping tablespoon
of