Canned Peach Pie

Line a deep pie plate with rich crust and bake. Then fill with canned peaches cut in quarters, sprinkle over it 1 cup sugar and a little of the peach juice. Beat 1 or 2 eggs, yolks and whites separately, adding a little powdered sugar to the whites and then stir the whites and yolks together and pour this over the fruit in the pie shell. Set in the oven a few minutes to brown lightly.- [Mrs. E. P. C., Me.

Evaporated Peach Pie

Soak over night 1 lb evaporated or dried peaches, wash thoroughly, drain, and add just enough fresh water to cook them without making too much juice. When done strain through a sieve, add sugar and salt to taste and 4 crackers, or 3 or 4 slices of dried bread, rolled fine. Bake between two crusts.- [Mrs. E. M., N. Y.

Apricot Custard Pie

Line a deep pie plate with custard. Put in a layer of juicy stewed apricots, and bake quickly. Meanwhile put 1 1/4 cups rich milk on to heat in a double boiler. Moisten 1 tablesp corn starch with a little cold milk and stir into the hot milk. Beat the yolks of 2 eggs with a pinch of salt and 1/2 cup sugar, and add to the hot mixture and cook another minute or two. Then remove from the fire and flavor with 1/2 teasp vanilla and pour the custard over the fruit in the pie. Make a meringue of the whites of 2 eggs beaten stiff with 1 tablesp powdered sugar, spread over the pie and return to the oven a few minutes to brown lightly. Serve cold.- [L. H. C., Fla.

Plum Butter Pie

To 1 cup butter add 1 cup sugar, 1 cup plum butter, and yolks of 4 eggs. Beat well and flavor with lemon extract. Line well greased pie pans with good rich crust and pour in this mixture, and bake. When done spread with a meringue made of the whites of 4 eggs and powdered sugar, flavored with vanilla. Return to the oven a few minutes until a delicate brown. The above quantity is enough for two pies.- [Mrs. W. T. G., Mo.

Pineapple Pie

Cream 1/2 cup butter with 1 cup powdered sugar, add 2 beaten egg yolks, and 1 small pineapple, grated fine. Lastly add the beaten whites of the eggs, and turn this mixture into a pastry lined pie plate. Bake with an under crust only.- [Mrs. J. K., N. Y.

Banana Pie I

Bake an under crust and when it is done fill up with sliced bananas and sprinkle over powdered sugar to taste. Set in a hot oven for a few minutes, then cover with whipped cream and serve at once.-[Mrs. J. K., N. Y.

Banana Pie II

Line deep pie plate with a rich crust and fill with ripe bananas sliced thin, and pour over a custard made of 2 well-beaten eggs, 2 tablesp sugar, 1 teasp orange extract, and 1 1/2 cups milk. Bake in an under crust and frost with a meringue made of the whites of the eggs and powdered sugar.-[H. L. N., Mass.

Cherry Pie

Mix together 1 pt stoned cherries, 4 heaping tablesp sugar and 1 heaping tablesp flour. Fill into a pie tin lined with paste, sprinkle a little flour over the top, cover with an upper crust, and bake in a moderate oven.-[Mrs. O. M. P., N. H.

Mock Cherry Pie

Cut in halves 1 cup cranberries and add 1/2 cup raisins, seeded and also cut in halves, 1 cup sugar, 1 tablesp flour, 1 teasp vanilla, and 1 cup water. Bake between two crusts.- [Mrs. F. E. P., Wash.

Fresh Currant Pie

To 1 cup ripe currants, mashed fine, add 1 cup sugar, 2 tablesp cold water mixed with 1 heaping tablesp flour, and beaten yolks of 2 eggs. Bake in an under crust until firm. Use the whites of the eggs with 3 tablesp powdered sugar, as a meringue. Sometimes I beat up a tablesp of currant jelly with the meringue. Spread the meringue on the pie after it has cooled off.- [Mrs. H. J. T., Vt.

Date Pie

Stone 1 large cup dates and cook until soft with just enough hot water to cover, then add 2 tablesp sugar, 1 cup rich milk, small bit of butter, 1 beaten egg and 1 tablesp flour, Bake in an under crust and when done spread the top with a meringue made of the white of an egg and powdered sugar.and return to the oven a few minutes to slightly brown.-[E I., Me.

Cocoanut Pie

To 1 pt scalded milk add 1/2 cup sugar, the beaten yolks of 2 eggs, and 1 level tablesp corn starch dissolved in a little cold milk. Bring to a boil, stirring to prevent the mixture from getting lumpy, then add 1 cup grated or shredded cocoanut, which has been soaked in milk over night. Bake in an under crust only. When done spread with a meringue made of the whites of 2 eggs and 2 tablesp powdered sugar. Return to the oven a few minutes to brown lightly. This quantity is sufficient for two pies.-[Miss E. K., Ind.

Fig Pie

To 1 cup molasses add 1 cup sugar, the grated rind of 1 lemon, 1/2 lb figs, cut fine, 2 cups water, 1 beaten egg, 2 tablesp flour, and a little salt. This is enough for two pies.-[Mrs. W. L. J., Vt.

Dutch Pie

Pare and cut in quarters sour apples that cook easily, and dispose these quarters in circles on a pie tin lined with a not too rich crust. Allow a large enough edge for the pie crust and crimp it with your fingers or a fork. Crowd in all the apples you can without allowing them to lay one on top of the other, then pour cold water over them to about half fill the tin. Next sprinkle over the apples sugar enough to sweeten to taste, and also a little cinnamon or nutmeg, if liked. Bake slowly. This pie is improved by dotting pieces of butter over the apples.-[Mrs. E. C. S., Mo.