Farm and home cook book and housekeeper's assistant

To 1 cup rhubarb, measured after chopping fine, add V2 cup each sugar, molasses, water and seeded and chopped raisins, 1 large soda cracker or a slice of thoroughly dried bread rolled fine, 1 egg, 1 scant teasp cinnamon, a little cloves, nutmeg, salt, and 1 tablesp melted butter. This is enough for two pies. — [Mrs. C. E. A.. N. H. Cherry Pie Mix together 1 pt stoned cherries, 4 heaping tablesp sugar and 1 heaping tablesp flour. Fill into a pie tin lined with paste, sprinkle a little flour over the top, cover with an upper crust, and bake in a moderate oven. — [Mrs. O. M. P., N. H. Mock Cherry Pie Cut in halves 1 cup cranberries and add V2 cup raisins, seeded and also cut in halves, 1 cup sugar, 1 tablesp flour, I teasp vanilla, and 1 cup water. Bake between two crusts. — • [Mrs. F. E. P., Wash. Fresh Currant Pie To 1 cup ripe currants, mashed fine, add 1 cup sugar, 2 tablesp cold water mixed with 1 heaping tablesp flour, and beaten yolks of 2 eggs. Bake in an under crust until firm. Use the whites of the eggs with 3 tablesp powdered sugar, as a meringue. Sometimes I beat up a tablesp of currant jelly with the meringue. Spread the meringue on the pie after it has cooled off.— [Mrs. H. J. T., Vt. Custard Pie I To 2 well-beaten eggs add scant Vz cup sugar, a pinch of salt, and 1 teasp flour. Beat all well together and then stir in milk enough to fill a pie tin, lined with a good rich crust. Grate a little nutmeg over the pie, if liked. This is fine — the flour seems to add to the richness of the custard and because of its use less eggs are required. — [Mrs. F. H. M., N. Y. Custard Pie II To the yolks of 4 eggs and the whites of 2 eggs add 2 cups rich creamy milk, V2 cup sugar, ^^ teasp salt and any preferred flavoring. Pour this into a pie tin lined with a good crust and bake. When done frost with a meringue made of the whites of 2 eggs and 2 tablesp powdered sugar. Return to the oven a few minutes to brown lightly. — [Mrs. L. G., Cal. Apple Pie To 1 cup pastry flour sifted with small ly^ teasp cream of tartar and half as much soda, add 1 large tablesp shortening, and mix with rich milk to the proper consistency for rolling. Line a well greased pie tin with this dough and fill up with part apples cut in small pieces, 3 or 4 tablesp sugar, and a little butter and nutmeg. Cover with an upper crust; and then pour over cold water, allowing the superfluous water to run off. Put in a hot oven, and after it is browned nicely, cover with another pie tin and then bake one hour with reduced heat. If these directions are carefully followed the result will be a most delicious apple pie. — [Mrs. J. L. D.. Mass. Apple Turnover Butter a pie plate and fill it with sliced apples, then cover with a crust made of 1 cup flour sifted with 1 teasp baking powder and a pinch of salt, 1 tablesp butter, and cold water to make the proper consistency to roll. Bake and when done turn over on a plate, sweeten to taste, and serve with thick, sweet cream. — [Mrs. F. B. S.. N. Y. CUSTARD AND CHOCOLATE PIES 73 Apple Custard Pie