Sweet Potato Pie

Wash and boil 3 good sized sweet potatoes until tender, then peel and rub through a colander, add the beaten yolks of 3 eggs, with 1 pt sweet milk, 1 cup sugar, 1/2 cup melted butter, and flavor with lemon or vanilla. Bake in an under crust, and when done cover with a meringue made of the whites of 3 eggs and powdered sugar. Return to the oven for a few minutes to brown lightly. I also make pumpkin pie by this recipe, by substituting the same quantity of pumpkin for sweet potatoes.- [Mrs. Z. T. T., N. C.

Carrot Pie

Wash and peel 2 or 3 good sized carrots, stew until tender, pour water off, mash fine with potato masher, and to 1 cup mashed carrots add 1 tablesp sugar, 1 beaten egg, 1 level teasp mixed spices, 1/2 pt milk and salt to taste. Bake with an under crust only.- [Mrs. B. L. G., Ore.

Butternut Pie

To 1/2 cup milk add 1/2 cup cream, scant 3/4 cup sugar, 2 well-beaten eggs, and 1 cup butternut meats, chopped fine. Bake between two crusts. When eggs are scarce use 1 egg and 1 teasp flour.- [Mrs. J. C. H., Vt.

Squash Pie

Pie made of good ripe squash can be just as delicious as pumpkin pie, and even better, to my mind. Peel the squash, scrape out pulp and seeds, cut in 2-inch pieces, and stew until tender in water to nearly cover, then pour in a colander and let all the water drain off. Mash thoroughly and to 3 qts squash, add 1 qt rich sweet milk, 6 well-beaten eggs, 2 tablesp corn starch wet with a little cold milk, 3 cups sugar (it should taste quite sweet before baking), 1/2 a grated nutmeg, 2 teasp ginger, and 1 teasp cinnamon. Fill this mixture into deep plates lined with a good, rich crust. Shake some cinnamon over the filling and bake in a good, steady oven until the center is firm and the crust nicely browned.- [R. A. McD., S. D.