Pie

Pie Crust For One Pie

1 cup flour, 1/2 cup shortening. Rub the shortening well into the flour and mix with cold water until it all sticks together. The less water used the better the crust.

Cream Filling

1/2 cup sugar. 1 tbsp. cornstareh, yolks of 2 eggs, and 1 cup scalded milk. Cook until thick and pour into previously-baked crust. Beat the white of eggs, add a little sugar, put on top of pie and brown in a slow oven.

Variations of above recipe: For spice pie stir into the cooked tilling 1 scant tsp. each of ground cinnamon and cloves.

For cocoanut pie add 1/2 cup shredded cocoanut to filling after it is cooked.

For chocolate pie, grate 2 heaping tbsp. of chocolate and cook with the filling.

For banana pie slice 2 bananas into the crust and then pour the filling over them.

For orange pie, do the same using sliced oranges.

For nut pie stir 1 cup of finely-chopped nuts into the filling. Chopped dates put into the filling make a delicious pie. - Mrs. H. R. Putnam.

Never Fail Pie Crust

1/2 brick Good Luck, 1/2 cup boiling water, 3 cup:; flour, pinch salt.

Pour boiling water over the Good Luck, and let it dissolve and cool.

Add flour and salt and mix with a fork.

Makes 2 pies. Will keep. - Mrs. W. L. Ball.

Caramel Pie

1 cup sour cream, 1 cup sugar, 1/2 cup chopped raisins, pinch of soda.

Put over fire and cook until dark. Then add 1 tbsp. flour with a little water and bake with two crusts.

- Mrs. V. White.

Cocoanut Pie

Crust

Chop 3 tbsps. lard into 1 cup flour and 1/2 tsp. salt, add 3 tbsp. cold water, roll out and bake in one crust.

Filling

2 cups scalded milk, 3 egg yolks, 1/2 cup sugar, 2 tbsp. corn starch, 1/4 tsp. salt, 1 tbsp. butter, grated rind of 1/2 lemon, 1 tbsp. lemon juice. Mix ingredients and cook in double boiler until thick. Pour into baked crust and cover with the beaten whites, to which have been added 1 tbsp. xxxx sugar. Brown in oven. - Mrs. R. Timm.

English Mince Meat

1 lb. sugar, 1 lb. beef suet (grated), 1 lb. currants. 1 lb. seedless raisins, 1 lb. seeded raisins, 1/2 lb. mixed candied peel, 1 tsp. cinnamon, 1 tsp. allspice, 1/2 tsp. nut-meg, 1/2 tsp. mace, the juice and rind of 1 lemon, 4 nice baking apples. Put through the food chopper the fruits, including apples; mix the sugar with the spices and grated suet. Add lemon and mix all ingredients well. Then seal in mason jars until needed. Keeps indefinitely and improves with age.

- Mrs. Thomas Savage.

Jelly Pie

Line pie plate with crust. Spread over the crust 1/2 cup of jelly (one may use jelly that has sugared, by adding a little water and stirring over the fire before putting into crust). Beat thoroughly: 3 eggs, scant cup of sugar, scant 1/2 cup of butter. Bake slowly.

Reserve whites of 2 eggs for meringue. Add sugar to taste and spread over top. Return to oven to brown.

- Mrs. Florence Baulch.