Pineapple Pie

Yolks of 4 eggs, beaten with 1 1/2 cups sugar, and 4 tablespoons flour; then take 1 pint pineapple, chopped fine, and mix thoroughly; add 2 cups of water (cold); cook until thick; bake under crust first; make meringue of whites of eggs and brown. This makes 2 pies. - Mrs. Reams.

Three Decker Pie

Filling for three decker: Two lemons, juice and grated rind; 1 cup best Orleans molasses; 1 cup sugar; 2 tablespoons flour; 2 cups water; butter size walnut; bring to boiling point; let cool before filling pastry. Bottom crust; filling, thin middle crust, filling, top crust. - Mrs. Thos. Constable.

Cocoanut Timbales

One pint milk; 3 tablespoons of cornstarch; 3 tablespoons sugar; a pinch of salt; cook above thoroughly in double boiler. One cup of grated cocoanut; 2 egg whites, beaten stiff; stir milk into mixture before removing from fire; turn into cups to cool. Serve with boiled custard. - Mrs. Weist.

Boiled Custard

One pint of milk; 1/2 cup of sugar; 1 level tablespoon of corn starch; 2 egg yolks; flavoring; a pinch of salt. This serves six or eight. - .Mrs. Weist.

Cup Custard

Two eggs; 2 cups milk; 1 cup sugar. Beat together and bake. Bake in four cups in water. - Mrs. L. Nau.

Caramel Custard

Carmelize 5 tablespoons of sugar a light brown; add gradually into 4 cups of scalded milk; when sugar is melted pour mixture into 5 eggs, slightly beaten, and 5 tablespoons sugar; add salt and vanilla; strain into buttered mold; bake in pan of water in slow oven until a knife, when inserted, will come out clean. - Mrs. M. E. Davis.

Black Pudding

Half cup butter; 1/2 cup sugar; 1/2 cup sweet milk; 1/2 cup best Orleans molasses; 1/2 teaspoon soda; 2 scant teaspoons cloves; 2 cups flour; 2 eggs. Steam two hours. Serve with hard sauce. - Mrs. John Hussey.

Bread Pudding

One pint (heaping) of dried bread; 1 egg; milk to cover; sugar to taste; butter; jelly; juice of 1/2 lemon. Beat yolk of egg and milk together, and sweeten; add bread and pieces of butter; bake 20 minutes. When done spread on top bits of jelly or jam the beaten white of the egg, into which is folded 1 tablespoon of sugar and the juice of 1/2 lemon. Return to oven and brown; serve with cream.- Mrs. E. A. Zell.

Brown-Bread Pudding

One cupful brown-bread crumbs (stale); 2 cups milk; 3 eggs; 2 tablespoons maple sugar. Soak crumbs in 1/2 cupful milk 15 minutes; make a custard of the remainder of the milk, eggs and sugar; pour it hot over the crumbs; beat the whites of 2 eggs with 1 tablespoon sugar and 1 or 2 tablespoons thick cream; stir lightly into the custard. Bake half an hour in a moderate oven; eat with cream. - Mrs. C. R. Ryan.

Cherry Pudding

Two eggs; 1/2 cup sugar; 1/2 cup sweet milk; 1 1/2 cups of flour; 2 teaspoons baking powder; 1/2 cup of cherries. Pour batter on top of fruit and steam one-half hour. - Mrs. Walter Whissen.