Gonna try the strawberry vinegar for the first time this year. And shoo-fly pie is my #3 most favorite pie ever made. These appear to be directly written down from the book: "PEBBLE DASH" OR SHOO-FLY PIE Aunt Sarah made these to perfection and called them "Pebble Dash" pie. They are not really pies, they resemble cakes, but having a crust we will class them with pies. She lined three small sized pie-tins with rich pie crust. For the crumbs she placed in a bowl 3 cups of flour, 1 cup brown sugar and 3/4 cup of butter and lard, mixed and rubbed all together with the hands, not smooth, but in small rivels. For the liquid part she used 1 cup baking molasses, 1 cup hot water, 1 teaspoonful baking soda dissolved in a few drops of vinegar and stirred this into the molasses and water. She divided the liquid among the three pans, putting one-third in each crust, over which she sprinkled the crumbs. Bake one-half hour in a moderate oven. These have the appearance of molasses cakes when baked. TOMATO CATSUP 1 1/2 peck ripe tomatoes, washed and cut in small pieces; also four large onions, sliced. Stew together until tender enough to mash through a fine sieve, reject seeds. This quantity of tomato juice should, when measured, be about four good quarts. Put tomato juice into a kettle on range, add one pint of vinegar, 1/4 teaspoon cayenne pepper, 1 1/2 tablespoons sugar, 1 1/2 table-spoons salt; place in a cheese cloth bag 1 ounce of whole black pepper, 1 ounce whole cloves, 1 ounce allspice, 1 ounce yellow mustard seed and add to catsup. Boil down one-half. Bottle and seal while boiling hot. MAPLE PARFAIT For this rich, frozen dessert Mary beat 4 eggs lightly, poured slowly over them 1 cup of hot maple syrup, cooked in a double boiler, stirring until very thick. She strained it, and when cold added 1 pint of cream. She beat all together, poured into a mold, packed the mold on ice and salt and allowed it to stand 3 hours. This is a very rich frozen dessert, too rich to be served alone. It should be served with lemon sherbert or frozen custard with a lemon flavoring, as it is better served with a dessert less rich and sweet. VINEGAR MADE FROM STRAWBERRIES "Aunt Sarah" Landis possessed the very finest flavored vinegar for cooking purposes, and this is the way it was made. She having a very plentiful crop of fine strawberries one season, put 6 quarts of very ripe, mashed strawberries in a five-gallon crock, filled the crock with water, covered the top with cheese-cloth and allowed it to stand in a warm place about one week, when it was strained, poured into jugs and placed in the cellar, where it remained six months, perhaps longer, when it became very sharp and sour, and had very much the appearance of white wine with a particularly fine flavor. This was not used as a beverage, but as a substitute for cider in cooking. GOOD, CHEAP DUTCH CAKES To a bowl containing 1 cup of scalded milk, add 1 tablespoonful of lard and 1 cup of sugar. When lukewarm add 1 yeast cake (Fleischman's), dissolved in 1 cup of lukewarm water, and about 5 cups of good flour. Set to rise at night about nine o'clock, Early the next morning roll out pieces about one and a half inches thick, to fit in medium-sized pie tins. Set in a warm place to rise. When light, brush top with melted butter and strew sugar thickly over and bake from 15 to 20 minutes in a moderately hot oven. These cakes are inexpensive and good; no eggs or butter being used.