Good Pie Crust For Dyspeptics

Equal parts of corn meal, graham flour, and white flour; wet up with sweet cream, and add a little salt; bake in a hot oven.

Cocoa-Nut Pie

Open the eyes of a cocoa-nut with a pointed knife or gimlet, and pour out the milk into a cup; then break the shell and take out the meat and grate it fine. Take the same weight of sugar and the grated nut and stir together; beat four eggs, the whites, and stir together; beat four eggs, the whites and yolks separately, to a stiff foam; mix one cup of cream, and the milk of the cocoa-nut with the sugar and nut, then add the eggs and a few drops of orange or lemon extract. Line deep pie-tins with a nice crust, fill them with the custard, and bake carefully one-half an hour.

Cocoa-Nut Pie

One and one-half cups sugar,one and one-half cups milk, three eggs, one tablespoonful butter, the rind of lemon, one cocoa-nut, finely grated; the crust should be the same as for custard pie.

Ripe Currant Pie

One cup mashed ripe currants, one of sugar, two tablespoonfuls water, one of flour, beaten with the yolks of two eggs; bake; frost the top with the beaten whites of the eggs and two tablespoonfuls powdered sugar, and brown in oven.

Green Currant Pie

Line an inch pie-dish with a good pie-crust; sprinkle over the bottom two heaping tablespoonfuls sugar, and two of flour (or one of corn starch), mixed; then pour in one pint greeen currants, washed clean, and two tablespoonfuls currant jelly, sprinkle with four heaping table-spoonfuls sugar, and add two tablespoonfuls cold water; cover and bake fifteen or twenty minutes.

Hurry Pie

Take light bread, cut slices one inch thick and as large as you wish; cut off the crust; put the slices in a plate and spread a layer of fruit, either preserved or stewed over them; then put a few spoonfuls of cream over, and flavor as you choose. It is nice and handy tor farmers' wives.

Orange Short-Cake

One quart flour, two tablespoonfuls butter, two teaspoonfuls baking-powder, thoroughly mixed with the flour; mix (not very stiff) with cold water, work as little as possible, bake, split open, and lay sliced oranges between; cut in squares and serve with pudding sauce.

Pineapple Pie

1. Grate a pineapple; cream half its weight of butter, with its weight of sugar, and add the yolks of four eggs, beaten light, then add a cup of cream; bake with an under-crust, with the beaten whites of the eggs on top.

2. One grated pineapple, its weight in sugar, half its weight in butter, five eggs, the whites beaten to a stiff froth, one cupful of cream; cream the butter and beat it with the sugar and the yolks until very light; add the cream, the pineapple, and the whites of the eggs. Bake with an under-crust. To be eaten cold.

Pumpkin Pie

1. Cut the pumpkin into large pieces, and with the skins on; when done scoop out the pulp, then add two quarts of milk, four eggs, two tablespoonfuls of ginger, two tablespoonf'uls of cinnamon, and one tea-spoonfvl of salt; sugar to taste.

2. A small pumpkin baked; scoop out the pulp, and add two quarts of milk, sugar to taste, one-half cup molasses, tablespoonful of salt, and ginger and cinnamon to taste.