BUTTERSCOTCH PIE

C. R. Clement

2 Tbs. butter or Crisco

2½ c. scalded milk

2 Tbs. cornstarch

1½ c. brown sugar

2 eggs

4 Tbs. granulated sugar

½ tsp. vanilla

Melt butter and brown sugar together. Cook until rich brown. Cool. Add scalded milk and beat. Beat egg yolks slightly, add cornstarch dissolved in a little of the milk cold, and pour the milk and sugar mixture over it gradually stirring constantly. Add ¼ teaspoon of vanilla. Pour into a pastry-lined pie plate and bake 450°F. 10 minutes and then at 325°F. until custard is firm. Cover with meringue made from the beaten egg whites to which the granulated sugar and ¼ teaspoon of vanilla have been added, and brown for 15 minutes.

REMEDY FOR A SICK HORSE

Captain George E. Tabb, Woodstock, Jan. 3, 1911

½ pint castor oil

1 gill of brandy

1 Tbs. cayenne pepper

1 dessert spoonful of Landamine

VANILLA WAFERS

Mrs. Giles B. Cooke

1 c. sugar

Scant cup of...