VIENNA PASTRY FOR KIPFEL

Take one-half pound of pot cheese and one-half pound of butter and two cups of flour sifted four times, add a pinch of salt and work these ingredients into a dough; make thirty small balls of it and put on a platter on the ice overnight.  In the morning roll each ball separately into two-inch squares.  These squares may be filled with, a teaspoon of jelly put in the centre and the squares folded over like an envelop; or fill them with one-half pound of walnuts, ground; one-half cup of sugar and moisten with a little hot milk.  Roll and twist into shape.  Brush with beaten egg and bake in a moderately hot oven.

CHEESE STRAWS

One-half cup of flour, two tablespoons of butter, four tablespoons of grated cheese, yolk of one egg, dash of cayenne pepper, enough ice-water to moisten.  Mix as little as possible.  Roll out about a quarter of an inch thick and cut into long, narrow strips.  Shake a little more cheese on top and bake in hot oven.  This is also an excellent pie crust for one pie, omitting pepper and cheese.

Serve cheese straws with salads.

LAMPLICH

Make a mince-meat by chopping finely eight medium-sized apples, one-half pound each of raisins, currants and sugar, a little citron peel, two or three cloves and one teaspoon of powdered cinnamon.

Cut some good puff paste into little triangles and fill with the mince, turning the corners of the paste over it so as to make little puffs.  Place these closely together and on a buttered baking-dish until it is full.  Now mix two tablespoons of melted butter with one teacup of thick syrup flavored with essence of lemon, and pour it over the puffs.  Bake until done in a rather slow oven.

MIRLITIOUS

Pound and sift six macaroons; add one tablespoon of grated chocolate and one pint of hot milk.  Let stand ten minutes, and then add yolks of three eggs well beaten, one tablespoon of sugar, one teaspoon of vanilla.  Line patty-tins with puff paste; fill with the mixture and bake twenty minutes.

APPLE PIE, No. 1

Pare, core and slice four apples.  Line a pie-plate with plain pastry.  Sprinkle with bread crumbs.  Lay in the apples, sprinkle with one-half cup of sugar, flavor with cinnamon, nutmeg or lemon juice or two tablespoons of water if apples are not juicy.  Cover with upper crust, slash and prick and bake in moderate oven until the crust is brown and the fruit is soft.

APPLE PIE, No. 2

Put in saucepan one-half cup of sugar and one-fourth cup of water, let it boil a few minutes, then lay in five large apples or six small ones, which have previously been peeled and quartered; cover with a lid and steam until tender but not broken.  Line pie-plate with rich milchig pastry, lay on the apples, sprinkle with sugar and cinnamon and bits of butter drop a few drops of syrup over all and bake.