Orange Pie

1 orange, juice and grated yellow rind. 1 cupful sugar.

1 tablespoonful corn-starch or flour.

2 yolks of egg. 1 white of egg.

1 teaspoonful melted butter.

Milk enough to fill a deep pie-plate half full. Line the pie-pan with pastry. Mix the other ingredients and put in, filling up last of all with the milk. It is possible to use water in place of the milk. This is a one-crust pie. Use the white of the egg for a frosting.

Vinegar Pie (One Crust)

1½ cups good vinegar.

2 cups sugar. 1 cup water.

1 tablespoonful butter. Flavor with lemon extract.

Put in a stewpan on the stove. While this is heating take 5 yolks of eggs beaten with 1 cup water and 2 heaping tablespoonfuls flour. When the vinegar comes to a boil put in the eggs and flour, stirring until well cooked. Have four pie-tins lined with pastry, fill with the mixture and bake. Beat the whites of the eggs to a stiff froth with 4 tablespoonfuls white sugar. When the pies are done spread this over them and return to the oven a few minutes. These pies can be baked in two crusts by using four eggs, whites and yolks both, and covering with an upper crust. The rule will make four pies.

Vinegar Pie (Two Crusts)

Put the under crust in the pan. Spread upon this 1 cup sugar, 1 large tablespoonful flour, some orange peel shredded fine, ½ a cup of vinegar, ¼ a cup boiling water. Cover with an upper crust punctured to let the steam escape. Secure it closely around the edges that the filling may not boil out. Let the top bake first. Twenty minutes should be enough. One teaspoonful butter may be added.

Rhubarb Pie

Peel the stalk and cut in small bits. Line deep plates with crust. Put in the rhubarb with a thick layer of sugar to each layer of the fruit. A little lemon extract, peel, or juice improves it. Dredge with the flour, dot over with bits of butter and cover with a crust, having openings for the escape of steam. Bake one hour in a slow oven. Some cooks stew the rhubarb before making into pies, but this is by no means the better way.

Meringue Pie-Plant Pie

1 cupful stewed pie-plant.

1 teaspoonful cornstarch or flour.

1 cupful sugar.

1 yolk of egg.

½ teaspoonful butter.

Small pinch salt.

Flavor with lemon. Mix thoroughly and bake in one crust. Beat the white of the egg to a froth with one tablespoonful sugar and spread over the pie when done. Brown lightly in the oven. Equal to lemon pie.

Rhubarb And Raisin Pie

2 cups chopped pie-plant.

1 cup chopped raisins.

1 cup sugar.

½ teacup water. Dredge with flour, bake slowly, using two crusts.

Squash Pie

Steam a Hubbard squash, when it is done rub through a colander. To every quart of sifted squash add:

5 well-beaten eggs.

2 quarts of milk.

1 tablespoonful of cinnamon.

1 tablespoonful of ginger.

Sweeten to the taste - 1 cupful of sugar.

Salt slightly. Bake like pumpkin.