"The proof of the pudding is in the eating."

Never Fail Pie Crust

Eight tablespoons flour (heaping); 2 tablespoons lard (heaping); 4 tablespoons water; salt. Mix well, but don't knead on board; press together, then roll out. - Mrs. E. F. Dwyer.

Piecrust

Salt; 8 tablespoons flour; 4 tablespoons water; 2 tablespoons water; 1 teaspoon baking powder; chop lard in with knife. This makes crust enough for one pie with two crusts. - Mrs. Field.

Pastry

One cup flour; 1 heaping tablespoon lard; salt; and just enough water to gather it together. Do not knead. For 1 pie.

Corn Starch Or Cream Pie

One pint milk; 1 tablespoon corn starch; 1 egg; 1/2 cup granulated sugar. Beat yolk of egg well and add milk; moisten the corn starch in milk; add sugar; heat over slow fire, stirring constantly, or in pan of water; pour into the warmed bake shell; beat white pi egg, add sugar and a few drops of vanilla and spread over the custard; brown in oven. The pie shell can be made of dough left over at a previous time. - Mrs. Ella A. Zell.

Cream Pie

One pint milk; 3 tablespoons sugar; yolks of 2 eggs; butter size of walnut, and 2 tablespoons corn starch. Cook in double boiler till thick, stirring meanwhile; beat whites stiff, adding little sugar. Have crust ready baked and brown all in quick oven. - Mrs. Chas. Bryson.

French Pear Pie

One tablespoon butter; 1/2 cup sugar; 4 tablespoons milk; 1 cup flour; 1 teaspoon baking powder; few grains nutmeg; 1 egg yolk; 2 egg whites. Slice pears to fill pie tin, and sweeten to taste (about 3/4 cup); butter tin thoroughly; pack pears into tin, adding 2 tablespoons hot water; set in oven, covered, for 10 minutes. Make a batter of other ingredients creaming butter and sugar, adding yolks of eggs, then milk and the flour mixed with baking powder; pour over pears, return to oven for 20 minutes. When done invert on plate, cover top with meringue made of the egg whites and 2 tablespoons of powdered sugar, brown and serve with whipped or plain cream.-■ Mrs. Fred Schmitt.

Lemon Sponge Pie

Two tablespoons flour; 1 tablespoon butter; 1 cup sugar; 2 eggs, separated; 1 cup milk; juice and rind of 1 lemon. Beat flour, butter, sugar, egg yolks and lemon together; add milk, stir well and finally fold in egg whites, whipped to a stiff froth; pour into a deep pie plate lined with rich crust. Bake until a sharp knife inserted will come out clean. - Mrs. Rhoeletter.

Maple Cream Pie

One cup maple syrup; 3/4 cup cream; 1 egg; 2 tablespoons flour or corn starch. Mix yolk of egg, the syrup and flour, blended with the cream; cook until it thickens; pour in baked crust and make a meringue of the egg white and little sugar and spread on top, and brown in oven. - Mrs. Willoughby.

Orange Cream Pie

Mix 1/2 cup sugar, 1 heaping tablespoon flour and 1 level tablespoon corn starch; then add a little milk and 2 egg yolks and beat; stir 1 pint of boiling milk into this and let cook until it thickens; flavor with orange. Make a meringue of the whites and spread on top and brown. - Mrs. Nora Craft.