Mrs. J. W. Fox For 2 pies take 4 large potatoes. Peel and steam them till mealy. Mash and beat or run them through a fruit-masher, and add

2 tablespoons butter, 1/2 cup of rich cream, 1/2 cup white sugar, 2 eggs.

Season with cinnamon, spice, and nutmeg. Mix well and bake in a rich pastry. Cover top with a meringue of whites of 2 eggs beaten very stiff and sweetened with 2 tablespoons sugar.

Sweet Potato Pie (No. 2)

(Famous Virginia Recipe) Mrs. T. L. Rosser

1 pound boiled sweet potato, 3/4 pound sugar, 3/4 pound butter, 6 eggs, 1 lemon,

1 glass of brandy. Rub the potatoes while hot through a colander. Cream the butter and sugar till very light and add to the potatoes. Beat 6 eggs till foamy and add to the mixture. Flavor with grated nutmeg, the juice and grated rind of 1 lemon, and add 1 glass of brandy.

Line a pie-plate with rich pastry and pour the ingredients in and bake in a moderate oven. When done, sprinkle the top with sugar and cover with fine bits of citron.

Transparent Pie (No. 1)

Mrs. Joseph Holt

Yolks of 8 eggs,

1/2 pound of butter,

1 pound of sugar,

1 wineglass of wine, flavored with lemon.

Mix well and cook in rich pastry.

Transparent Pie (No. 2)

E. D. P

4 eggs, beaten separately,

1 cup of butter,

2 cups of sugar,

2 tablespoons of jelly.

Beat sugar and butter, then yolks, and add jelly. Bake in rich crusts with whites as a meringue.

Whipped Cream Pie

Make a moderately rich pastry and cook and set aside to cool. Take 1 cup of rich sweet cream, which has been on ice for 1 hour, sweeten to taste, and flavor with vanilla and whip to a froth. Spread on the pie-crusts and serve. A little jelly placed in tiny bits over the pie adds to its appearance. This makes 2 pies.