Prune Pie

Substitute prunes for plums and follow rule for Plum Pie.

Pumpkin Pie

Line pie plate with Plain Paste. For filling, mix one and one half cups stewed and strained pumpkin, one and one half cups milk, one egg, three fourths cup brown sugar, one tablespoon butter, one half teaspoon each of salt and ginger, and one teaspoon cinnamon.

Chocolate Cream Pie

2 squares Lowney's Premium.

Chocolate or ½ cup of Lowney's Cocoa ¼ cup cornstarch 2 cups milk.

2 egg whites ½ cup sugar.

3 egg yolks.

¼ teaspoon salt.

1 tablespoon vanilla.

CHOCOLATE CREAM PIE.

Melt two squares Lowney's Chocolate or one half cup Lowney's Cocoa, add sugar, cornstarch, egg yolks, salt and milk. Cook in double boiler till thick, stirring constantly; flavor with vanilla. Pour into a baked pie crust shell, cover with a meringue made by beating egg whites till stiff and adding two tablespoons sugar; brown in oven and serve cold.

Rhubarb Pie

Use Plain Paste. For filling, mix two cups rhubarb cut in inch pieces, one cup sugar, two tablespoons each of butter and flour, one egg, one eighth teaspoon salt, and one teaspoon lemon juice.

Squash Pie

Use Chopped Paste. For filling, mix one cup stewed and strained squash, one half cup sugar, one half teaspoon salt, two eggs, one half teaspoon cinnamon, one fourth teaspoon nutmeg, and one half cup milk.

A very good pie may be made by using one and one half cups of the squash left from dinner, sweetening and seasoning it without adding eggs.

Mince Pie Filling

3 lbs. lean beef finely chopped.

2 lbs. suet finely chopped.

3 qts. apples finely chopped.

3 lbs. raisins seeded and chopped.

2 lbs. currants.

3 lbs. citron cut in small pieces.

½ cup candied orange peel chopped ½ cup candied lemon peel chopped ½ cup lemon juice ¼ cup orange juice.

2 tablespoons salt 4 cups sugar.

1 cup coffee.

2 cups cider.

1 teaspoon cloves.

1 teaspoon allspice.

2 teaspoons cinnamon.

3 cups brandy 1 cup sherry.

1 cup Currant Jelly.

Mix all ingredients except brandy and sherry, and cook two hours; add liquor; let stand in crock for a week before using.

Vol-Au-Vent No. 1

Roll Puff Paste one half inch thick. Cut out in desired shape, wet edges, and place one inch rim on wet edge. Prick several times in center that paste may rise evenly. Chill. Cut cover the size of space inside the rim. Decorate top of cover with paste circles, crescents, or diamonds, always wetting under surface with cold water before arranging. Chill before baking.

Pate Shells

Roll Puff Paste one third inch thick; shape with round cutter; cut rings from one half the rounds. Place rings on rounds, using cold water to hold them together. Chill until stiff before baking.