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 apples, pared and cored, two pounds of moist sugar, half a pound of candied orange-peel, and a quarter of a pound of citron, the grated rinds of three lemons, one grated nutmeg, a little mace, half an ounce of salt, and one teaspoonful of ginger.  After having minced the fruit separately, mix all well together with the hand; then add half a pint of French brandy and the same of sherry.  Mix well with a spoon, press it down in jars, and cover it with a bladder.

GOOD MINCE PIES.—­Six pounds beef; 5 pounds suet; 5 pounds sugar; 2 ounces allspice; 2 ounces cloves; 3/4 pound cinnamon; 1/2 pint molasses; 1-1/4 pounds seedless raisins; 2 pounds currants; 1/2 pound citron chopped fine; 1 pound almonds, chopped fine; 2 oranges; 1 lemon-skin, and all chopped fine; 2 parts chopped apples to one of meat; brandy and cider to taste.

MOCK MINCE PIES.—­One teacup of bread; one of vinegar; one of water; one of raisins; one of sugar; one of molasses; one half-cup of butter; one teaspoon of cloves; one of nutmeg; one of cinnamon.  The quantity is sufficient for three pies.  They are equally as good as those made in the usual way.

POTATO PASTY.—­Boil and peel and mash potatoes as fine as possible; mix them with salt, pepper, and a good bit of butter.  Make a paste; roll it out thin like a large puff, and put in the potato; fold over one half, pinching the edges.  Bake in a moderate oven.