Cook a quart of cranberries till tender, with a small cup of water; when they have simmered till rather thick, put in a heaping cup of sugar and cook five minutes more. When as thick as oatmeal mush, take them off the fire and put through the colander; line a tin with crust, fill with berries, put strips of crust across, and bake. A nice plan is to take half a cup of raisins and a cup of cranberries for a pie, chopping together and cooking with water as before, adding a sprinkling of flour and a little vanilla when done. Orange Pie 1 orange. 1 cup of water. 1 small cup of sugar. 2 teaspoonfuls corn-starch. Butter the size of a hickory-nut. Yolk of one egg. Grate the rind of the orange, and then squeeze out the juice. Beat the yolk of the egg, add the water, with the corn-starch stirred in, orange juice and rind and butter, and cook till it grows rather thick. Bake your crust first; then bake the orange filling in it; then beat the white of your egg with a tablespoonful of granulated sugar, and put over it and brown. This is an especially nice rule. Lemon Pie Make exactly as you did the orange-pie, but put in a good-sized cup of sugar instead of a small one, with a lemon in place of the orange. Tarts Whenever Margaret made pie she always saved all the bits of the crust and rolled them out, and lined patty-pans with them and baked them. She often filled them with raw rice while they baked, to keep them in shape, saving the rice when they were done. She filled the shells with jelly, and used the tarts for lunch. CANDY Margaret did not wait till she reached the recipes for candy at the back of her book before she began to make it. She made it all the way along, whenever another little girl came to spend the afternoon, or it was such a rainy day that she could not go out. Nearly always she made molasses candy, because it was such fun to pull it, and she used the same rule her mother used when she was a little girl. Molasses Candy 2 cups New Orleans molasses. 1 cup white sugar. 1 tablespoonful butter. 1 tablespoonful vinegar. 1 small teaspoonful soda. Boil hard twenty minutes, stirring all the time, and cool in shallow pans. If you double the rule you must boil the candy five minutes longer. The best thing about this candy is that it does not stick to the fingers, if you let it get quite cool before touching it, and pull it in small quantities. Do not put any butter on your fingers, but work fast. Maple Wax Boil two cups of maple syrup till it hardens when dropped in cold water. Fill a large pan with fresh snow, pack well; keep the kettle on the back of the stove, where the syrup will be just warm, but will not cook, and fill a small pitcher with it, and pour on the snow, a little at a time. Take it off in small pieces with a fork. If there is no snow, use a cake of ice. Peanut Brittle