One pound fresh butter, one quart flour. Make up the dough with ice water. Divide the butter into parts. Roll out, and cover thickly with one part of the butter. Continue till all is rolled, sifting flour each time. Don't handle much, or it will be heavy.--_Mrs. W._ _Pastry._ Mix with water one quart flour and two teaspoonfuls salt. Work well and roll out thin. Spread over with lard, sift flour over the dough, and cut it in strips of two inches. Lay them in a pile one above another, cut them in squares, and again pile them up. Press down with the hands, and roll out thin as before. Repeat this several times, and the pastry will be improved each time. Do not use your hands after the roller is applied. PUFF PASTE. One pound flour, to be made up with cold water and beaten fifteen minutes. One pound butter (or half lard, if you have not enough butter), which must be spread on the dough four times and rolled in. It must be made thin, put in tins, and baked in a moderate oven. LEMON PIE. Grate the rind and squeeze the juice of two lemons. Stir two tablespoonfuls corn-starch into two teacups hot water, and boil, stirring well. Add three-quarters of a pound of granulated sugar. When cool, add the yolks of four eggs well beaten, then the lemon-juice and grated rind, stirring the whole well together. Line the plates with rich pastry, and pour the mixture in. Bake until the crust is done. Beat the whites of the eggs very light, add six ounces powdered sugar, pour over the pies, set them again in the oven, and slightly brown. This will make two pies.--_Mrs. T. M. C._ _Lemon Pie._ One cupful sugar, one cupful sweet milk, one tablespoonful flour, one tablespoonful butter, three eggs, one lemon. Mix the grated rind and juice of the lemon with the yolks of the eggs and the sugar. Add the milk next, and then the butter and flour. Bake in a paste. After it is cold, spread on the whites of the eggs, frothed and sweetened.--_Mrs. McG._ _Lemon Pie._ Yolks of four eggs, white of one, beaten very light; grated rind and juice of one large lemon; five heaping tablespoonfuls sugar. Bake in an undercrust till the pastry is done. Froth the whites of three eggs with five tablespoonfuls sugar. Spread over the pies and bake again till brown.--_Mrs. Col. S._ _Lemon Pie._ One tablespoonful butter, creamed with two cups of sugar, yolks of six eggs, grated rind and juice of four lemons, four heaping tablespoonfuls flour. Mix well. Add a cupful buttermilk, and one teaspoonful soda. Froth and sweeten the whites of the eggs and put them on top the pies.--_Mrs. N._ LEMON CREAM PIE. One cupful sugar, one of water; one raw potato, grated; juice and grated rind of one lemon. Bake in pastry, top and bottom. ORANGE PIE.