Raisin Pie

1 cup seeded raisins chopped fine 1/2 cup sugar 1 egg, well beaten.

1 tablespoon flour 1/2 cup hot water poured over raisins.

Mix all together and cook just about five minutes. Fill into pastry.

Mrs. C. N. Stevens.

Chocolate Pie

2 tablespoons corn starch 1 pint milk.

1/2 cup grated chocolate 3/4 cup sugar.

3 egg yolks 1 egg white Butter size of egg 1 teaspoon vanilla.

Boil milk chocolate and sugar together. Stir in cornstarch, (wet with milk) and add beaten egg. Pour into baked pie crust. Beat the remaining two whites, add two tablespoons sugar and spread on top of pie. Brown lightly in oven.

Mrs. W. D. Murdock.

Chocolate Pie (Made With Cocoa)

2 1/2 cups milk.

2 slightly rounded tablespoons cocoa 3/4 cup sugar.

3 tablespoons cornstarch 2 eggs.

Scald milk and cocoa in double boiler. Add yolks of eggs beaten and mixed with sugar, and cornstarch moistened with small amount of water. Cook until well thickened and pour into baked crust. Cover with egg whites beaten stiff and mixed with three tablespoons sugar. Brown lightly in oven.

Mrs. Irl G. Whitchurch.

Date Cream Pie

1 pint milk 1/2 pound dates.

2 eggs Pastry.

Wash the dates in cold water. Seed and put to cook in a small quantity of hot water and let simmer until the dates are thoroughly softened. When tender and quite dry rub through a colander. Beat the eggs slightly, add the milk (preferably hot) and stir into the dates. Line the pie tin with any preferred pastry. Fill with the date mixture and bake until set. A little cinnamon and nutmeg may be added if desired. Serve with whipped cream.

Mrs. W. M. Kelly.

Sweet Potatoe Pie

1/2 pint mashed and strained sweet potatoes.

1 pint milk.

2 eggs.

1 teaspoon vanilla 2/3 cup sugar.

2 tablespoons melted butter.

Mix potatoes and milk while potatoes are hot. Beat eggs separately, then together. Add vanilla, sugar and melted butter. Mix all together, fill crust and bake.

Mrs. C. N. Stevens.

Mock Cherry Pie

1 1/2 cups cranberries 1 cup sugar 1/2 cup water.

1 tablespoon Gold Medal flour Butter.

Cut cranberries in halves. Mix water and flour and pour over the cranberries. Add sugar, dot with bits of butter and bake between two crusts.

Mrs. Henry Ernst.

Pineapple Pie

3 level tablespoon flour 1 level tablespoon cornstarch 1 pinch Morton's Iodized salt.

1 cup sugar.

2 eggs.

1 cup boiling water 1 cup grated pineapple.

Mix flour, cornstarch, salt and sugar. Add beaten yolks of eggs, water and pineapple. Cook in double boiler. Remove from stove and add beaten whites of eggs. Fill a baked pie shell and cover either with whipped cream or white of egg.

Mrs. Belle C. Webb.

Rhubarb Pie

2 cups sliced rhubarb.

1 egg.

1 cup sugar.

2 tablespoons flour 1/2 teaspoon salt 2 teaspoon salt.

Beat the egg. Add other ingredients and turn into pan lined with pastry. Add butter in bits, here and there. Cover and finish as in ordinary pie.

Mrs. R. W. Noggle.

Grape Juice Pie

2/3 cup sugar 2 level tablespoons flour 1 heaping tablespoon butter.

1 egg.

1 cupful grape juice.

Mix sugar and flour well. Add melted butter and the well beaten egg. Add lastly the grape juice, pour into rich pie crust and bake slowly one half hour or until sets.

Mrs. W. D. Schermerhorn.

Peach Tarts

3 cups flour.

1/2 cup shortening.

3/4 cup sweet milk.

3 teaspoons baking powder Dash nutmeg.

Cut shortening into flour. Beat egg well and add milk. Use more milk if necessary to make a soft dough. Make into good size biscuits, dip the bottom of a milk bottle in flour and press down in middle of biscuits and put in half of large peach. Fill cavity with sugar and butter and bake in a brisk oven. Serve with hard sauce or whipped cream.

Mrs. C. R. Jones.