GREEN CURRANT PIE—­Stew and mash a pint of rather green currants, sweeten abundantly, add a sprinkling of flour or a rolled cracker and bake with two crusts.  Dust generously with powdered sugar.

GREEN TOMATO PIE—­Take green tomatoes not yet turned and peel and slice wafer thin.  Fill a plate nearly full, add a tablespoonful vinegar and plenty of sugar, dot with bits of butter and flavor with nutmeg or lemon.  Bake in one or two crusts as preferred.

LEMON CREAM PIE—­Stir into one cup of boiling water one tablespoonful of cornstarch dissolved in a little cold water.  Cook until thickened and clear, then add one cup of sugar, a teaspoonful of butter, and the juice and grated rind of two lemons.  Add the beaten yolks of three eggs and take from the fire.  Have ready the bottom crust of a pie that has been baked, first pricking with a fork to prevent blisters.  Place the custard in the crust and bake half an hour.  When done take from the oven and spread over the top a meringue made from the stiffly whipped whites of the eggs, and three tablespoonfuls of sugar.  Shut off the oven so it will be as cool as possible giving the meringue plenty of time to rise, stiffen and color to a delicate gold.

APPLE FRITTERS—­Beat the yolks of eight eggs and the white of four together.  Add a quart of cream.  Put over a fire and heat until you can bear your finger in it.  Add quarter of a pint of sack, three-quarters of a pint of ale and make a posset of it.  When cool put in nutmeg, ginger, salt and flour.  The batter should be pretty thick.  Add pippins, sliced or scraped and fry in deep fat.

APPLE SLUMP—­Fill a deep baking dish with apples, pared, cored and sliced.  Scatter on a little cinnamon and cover with good paste rolled a little thicker than for pie.  Bake in a moderate oven until the apples are done, serve in the same dish, cutting the crust into several sections.  Before cutting, the crust may be lifted and the apples seasoned with butter and sugar, or the seasoning may be added after serving.  A liquid or a hard sauce may be served with the slump.  If the apples are a kind that do not cook easily bake half an hour, then put on the crust and set back in the oven.

BREAD PUFFS WITH SAUCE—­When bread dough is raised light, cut off small pieces and pull out two or three inches long.  Fry like doughnuts in deep fat and put into a deep dish, turn over the puffs a cream sauce seasoned with salt and pepper.

CHERRY DUMPLINGS—­Sift two cups of pastry flour with four level teaspoons of baking powder and a saltspoon of salt.  Mix with three-quarters cup of milk or enough to make a soft dough.  Butter some cups well, put a tablespoon of dough in each, then a large tablespoon of stoned cherries and another tablespoon of dough.  Set in a steamer or set the cups in a pan of hot water and into the oven to cook half an hour.  Serve with a sweet liquid sauce.