Cranberry Pie

Line pie plate and fill with cranberries. 1 cup sugar, 1/2 cup molasses, dust a little flour over from sifter. Cover with little strips of crust about 1/2 inch wide, so that it forms the top in little blocks.

Cream Prune Pie

Stew, stone and mash through colander enough prunes to make 1 cup of pulp, sugar to taste, yolks of 2 eggs, well beaten, 1 cup rich milk, pinch of salt and flavor with vanilla. Bake in an under crust as quickly as possible. Frost with whites of 2 eggs beaten with 1 good tablespoon sugar. Slightly brown in oven.

Whipped Cream Pie

1 cup milk, 1 scant cup sugar, cooked together in double boiler, with 2 teaspoons cornstarch. When nearly cold add well beaten yolks of 2 eggs and any preferred flavoring. Bake crust separate; then fill with this cream when cool. On this filling put whipped cream sweetened to taste. Lastly well beaten whites of 2 eggs and 1 tablespoon sugar.

Do not set in oven to brown, but decorate with red hot iron.

Cream Pie

One pint milk, well beaten yolks of 2 eggs, 1 tablespoon cornstarch dissolved in little milk reserved from the pint, 1 small cup sugar. Heat milk, sugar, yolks of eggs in a double boiler and slowly add cornstarch stirring until it thickens. Remove from fire and flavor. Prick the crust to keep from blistering and bake. When filling is cold, fill the crust, frost with remaining whites of 2 eggs beaten with 1 tablespoon sugar. Slightly brown in oven.

Mock Cherry Pie

Stir together 1 cup sugar and 2 heaping tablespoons flour. Add 1 cup cranberries cut in quarters and 1/2 cup raisins seeded and chopped fine. Lastly, add 1 cup cold water, pinch of salt and a teaspoon vanilla. Bake with 2 crusts and serve cold.

Cocoanut Pie

Have your crust baked. 1 pint milk, 4 level tablespoons cornstarch, dissolved in a little of the milk, well beaten yolks of 2 eggs, 1/2 cup sugar, a little salt. Heat the milk and add the mixture stirring until well cooked. Fill crust. Frost with beaten whites of 2 eggs, 4 tablespoons sugar, 4 tablespoons cocoanut. Sprinkle with cocoanut and brown in oven.

Custard Pie

Three eggs well beaten together, 4 tablespoons sugar, 1 pint milk, pinch salt, nutmeg to taste. Bake in lower crust in quite a hot oven. Be careful not to over bake.

Currant Pie

Two cups currants mashed fine, 1 tablespoon flour, 1 cup sugar, yolks of 2 eggs. Beat all together thoroughly. Bake in lower crust only. Frost with white of 2 eggs and 1 tablespoon sugar. Spread on pie after it is baked and brown in oven.

Custard Pie

Beat 4 eggs very light. (Save white of 1 for frosting if desired). Add 4 tablespoons sugar, a pinch of salt, flavor to taste. Bring 1 quart milk to boiling point. Turn milk on eggs and sugar, stirring while doing so. Have ready a deep pie tin on which crust is built up around the top. Turn in mixture and bake carefully. To try the pie take a sharp knife. Insert corner of blade in middle of pie. If it seems thick like jelly remove from oven. Beat white of egg very light and spread over top. Brown for a moment.