Cream Pie

Put 2 cups sweet milk in a double boiler, add 1/2 cup sugar, 4 tablesp flour wet with a little cold milk, the beaten yolk of 1 egg, and cook until thick; then remove from fire and stir in butter the size of a walnut. When cool flavor with vanilla, or if preferred, cook some grated orange peel with the cream, Line a pie plate with rich pie crust, rub the inside well with flour, fill with the above mixture and bake. When done and cooled, frost with a meringue made of the egg whites beaten stiff and 3 tablesp powdered sugar, and return to the oven a few minutes to brown.- [Mrs. E. McC., N. Y.

Chocolate Pie

Put 1 pt milk over the fire in a double boiler. In a bowl beat the yolks of 3 eggs, add 3/4 cup sugar and 1 tablesp melted butter. Dissolve 1 tablesp corn starch in a little cold milk and add to the above mixture with 3 tablesp chocolate melted in a saucer over the steaming tea-kettle. Stir this mixture into the boiling milk and cook until thick, stirring vigorously all the time. Flavor with vanilla. Pour this filling into a baked pie crust, make a meringue of the egg whites and 3 tablesp powdered sugar and spread over the pie while the filling is still warm. Return to the oven a few minutes and brown lightly.-[Mrs. A. I., Ia.

Buttermilk Pie

To 2 cups sugar add 2 tablesp flour, yolks of 5 eggs, white of 1 egg, 1 tablesp butter, and after this has been thoroughly mixed, add 3 cups buttermilk, and 1 tablesp lemon extract. Bake in an under crust and when done spread with a meringue made of the 4 remaining egg whites and 6 tablesp powdered sugar. Flavor with lemon extract. Return to the oven a few minutes to brown lightly. This makes a good mock lemon pie-[Mrs. G. W. B., Mont.

Boiled Cider Pie

To 2 cups cold water add 1 3/4 cups sugar, and 1/2 cup thick, boiled cider. Put this mixture over the fire and let it come to a boil, then add 2 or 3 well-beaten eggs and 3 tablesp flour wet with a little cold water. Cook and stir until free from lumps. Pour into baked under crusts, and frost with meringue made from the egg whites and powdered sugar. This is sufficient for two pies.-[Mrs. F. D. D., N. Y.

Cottage Cheese Pie

To 1 cup cottage cheese add 1 cup sweet cream, 1 beaten egg, 3 tablesp sugar, mixed with 1 tablesp flour, a pinch of salt, and cinnamon to taste. Bake in an under crust. The cottage cheese is made by placing some clabber milk over the fire and letting it warm through and then pouring it in a cheese cloth bag, and hanging it up. When the whey has dropped out, mix the cheese smooth with a little sweet cream and salt it to taste.-[Mrs. E. C., Mo.

Rice Pie

Mix together 1 cup sweet milk, 2 beaten egg yolks, 1/2 cup sugar, 1/2 cup boiled rice, and a piece of butter as large as a walnut. Beat thoroughly, put in a double boiler and cook until the egg is done. Remove from fire, flavor to taste, and pour the mixture into a baked pie shell, and cover with a meringue made with the whites of the eggs and a little powdered sugar. Put in the oven a few minutes to brown lightly. When cold drop small lumps of jelly around on the top.- [M. F. P., N. Y.

Fried Pies

These are very nice and when fried just right, so as not to soak fat, are every bit as good as baked pies. Roll some biscuit dough quite thin, cut in small pieces of any desired size or shape, put on each piece a small spoonful of hot mince meat, fold the crust over and pinch the edges together securely all around so it will not open anywhere while frying, and fry these small individual mince pies in hot lard until a delicate brown, same as doughnuts. If you have never tasted any like these you have a real treat in store.- [I. A. S., Me.

Pork Mince

At pig killing time save 1 head, 1 heart, and 2 1/2 lbs tenderloin. Wash and scrape the first two thoroughly and put on altogether and cook until perfectly tender. Remove bones and grind fine in a meat chopper, add 3 lbs chopped apples, 2 lbs each seeded raisins and currants, 1/4 lb chopped citron, 2 or 3 oranges (grated yellow rind and chopped pulp, discarding seeds and white peel), 2 lbs sugar, 1 tablesp cinnamon, and enough cider to make it as juicy as liked. Cook in a granite kettle until the fruit is done, being careful not to let it scorch. Have ready some glass fruit jars, pack the mince in these and seal while hot. Keep in a cool, dark, and dry place. This makes excellent mince pies, and just as good as any beef mince pie I ever tasted.-[Mrs. A. C., W. Va.