SQUASH FRITTERS—­To two cups of mashed dry winter squash add one cup of milk, two well beaten eggs, one teaspoon of salt, a little pepper and one heaping teaspoon of baking powder.  Beat well and drop by spoonfuls into hot butter or cooking oil and fry.

PIES AND PASTRIES

A GOOD CRUST FOR GREAT PIES—­To a peck of flour, add the yolks of three eggs.  Boil some water, put in half a pound of fried suet and a pound and a half of butter.  Skim off the butter and suet and as much of the liquor as will make a light crust.  Mix well and roll out.

CRUST FOR CUSTARDS—­Take a half pound of flour, six ounces of butter, the yolks of two eggs, three spoonfuls of cream.  Mix well and roll very thin.

DRIPPING CRUST—­Take a pound and a half of beef drippings; boil in water, strain and let it get cold, taking off the hard fat.  Scrape off and boil it four or five times; then work it up well into three pounds of flour, then add enough cold water to make dough, just stiff enough to roll.  This makes a very fine crust.

PASTE FOR TARTS—­One pound of flour, three-quarters of a pound of butter and just enough cold water to mix together.  Beat well with a rolling pin.

PUFF PASTE—­Take a quarter of a peck of flour, rub in a pound of butter, make it up into a light paste with a little cold waters, just stiff enough to handle; then roll out to about the thickness of a crown piece.  Spread over with butter and sprinkle over with flour, then double up and roll out again.  Double and roll out seven or eight times.  It is then fit for all kinds of pies and tarts that require a puff paste.

APPLE PIE—­Make up a puff paste crust and lay some around the sides of a dish.  Pare and quarter apples.  Put a layer of apples in the dish, sprinkle with sugar, and add a little lemon peel, cut up fine, a little lemon juice, a few cloves; then the rest of the apples, sugar and so on.  Sweeten to taste.  Boil the peels and cores of the apples in a little water, strain and boil the syrup with a little sugar.  Pour over the apples.  Put on the upper crust and bake.  A little quince or marmalade may be used, if desired.

Pears may be used instead of apples, omitting the quince or marmalade.

Pies may be buttered when taken from oven.  If a sauce is desired, beat up the yolks of two eggs, add half pint of cream, little nutmeg and sugar.  Put over a slow fire, stirring well until it just boils up.  Take off the upper crust and pour the sauce over the pie, replacing the crust.

APPLE PIE—­SOUTHERN STYLE—­For four pies half pound butter, quarter pound of lard, half dinner teaspoon of salt, work four cups flour and the above ingredients with a fork, and then mix with ice water and mix it so it will just stick together.  Then ready for use.

BEATEN CREAM PIE—­Line a plate with good paste, prick in several places to prevent rising out of shape.  Bake and spread over some jelly or jam about half an inch thick, and cover with one cup of cream beaten stiff with two rounding tablespoons of powdered sugar and flavored with one teaspoon of vanilla.