Cranberry Pie

Line a well greased pie tin with a good rich pie crust, fill with prepared cranberry sauce, and cover the top with a lattice work of the dough. Cut the strips about an inch wide and lay them across the top about an inch apart, first horizontally, then vertically, and then tuck in the edges. Be careful to have a standing edge of dough all around the pie high enough to prevent the juices from running over.- [N. M. P., N. H.

Elderberry Pie I

To 1 cup ripe or canned elderberries, juice strained off, add 1 tablesp flour mixed with 1 cup sour cream, and 1/2 cup sugar. Bake in an under crust and serve while warm.- [Mrs. O. E. W., O.

Elderberry Pie II

Line a pie plate with a good rich crust, sprinkle a little flour over it, cover with a layer of sliced apples, and fill up with elderberries. Allow 1 cup sugar and 2 tablesp vinegar for each pie. Bake between two crusts in a slow oven.-[Mrs. A. W. T., Mich.

Raspberry Pie

Cook together 1 cup raspberries, 1 cup currants, 1 scant cup sugar, 1 tablesp flour, and yolks of 2 eggs. Pour this filling into a baked under crust, cover with the beaten whites of the eggs and 2 tablesp powdered sugar, and place in the oven a few minutes to brown lightly.- [Miss I. A., N. Y.