The housewife's aid

the lard and with a silver fork work the flour and lard together until well blended. Mix 1 dessert spoon of vinegar and 4 tablespoons of ice water together. Pour mixture slowly into the lard and flour and do not pour it all in one place but scatter it, while mixing. Blend all together. Roll out on a marble slab or board, using just enough flour to prevent sticking.—Mrs. R. L. Crisp. WINE PIE 8 eggs 1 light pound of sugar butter size of turkey egg 1 cup of milk 1 cup of wine 1 tablespoon flour nutmeg Beat yellows and whites separate, leaving out four whites for meringue. To the beaten yellows add sugar, butter and flour that have been creamed. Then add wine, milk and nutmeg. This makes two large pies.—Mrs. F. E. Wallace. MRS. BARDIN’S PINEAPPLE PIE 4 eggs 2 cups sugar % cup flour y% stick butter 1 pint milk Contents of one can grated pineapple Cream sugar, butter and flour together, add to beaten eggs, add milk, then pineapple, stir well, add to prepared crust and bake. Use whites of three eggs for meringue. This will make three pies. PINEAPPLE PIE 4 eggs (keep out whites of 2 for meringue) 1 cup sugar 2 cups milk 2 heaping tablespoons corn starch 1 teaspoonful melted butter % can shredded pineapple © Cream eggs, butter and sugar together, add corn starch, milk, then cook until thick, add pineapple and cook again few minutes until juice is taken up. Have your pie crust shell baked first, fill with above mixture, then place meringue on top and place in oven. ——Mrs. N. J. Rouse. BUTTER SCOTCH PIE 1 cup light brown sugar 1% teaspoon of flour (rounding) 1 cup of water yolks of 2 eggs (reserve whites for meringue) Blend the yolks of the eggs and the brown sugar together. ‘Then add the flour and water and 1 level tablespoonful of butter. Cook this mixture till it thickens up like a custard, add 1 teaspoonful of vanilla. Have shell made and baked. Fill with this custard and make a meringue with whites of eggs. Brown in oven and serve cold.—Mrs. R. L. Crisp. COCOANUT CREAM PIE Cream a tablespoonful of butter with three tablespoonfuls of sugar, add the yolks of two eggs, two tablespoonfuls of cornstarch, one cup of grated cocoanut, two and a half cups of milk, and the juice of one orange. Mix thoroughly and put in sauce pan and cook on top of stove until thick. Then put into pieerust that has been browned and place meringue—made of the stifiy beaten whites of the two eggs and two level tablespoonfuls of sugar—on top and put in the oven to brown.—Mrs. W. D. Hood. COCOANUT MERINGUE PIE Beat 3 yellows of eggs ’till light. Add 1% cups of granulated sugar with 2 tablespoons of corn starch with 1 teaspoon salt. Over this pour 2 cups of boiling milk, add 1 can cocoanut and cook until thick. Bake crust and add filling. Make meringue of whites. (Enough for two good size pies.)—-Mrs. F. LaRoque. LEMON PIE 1 cup milk 1 lemon 3 eges 2 tablespoons flour 1 cup sugar Beat yolks of eggs and sugar, mix flour and milk, adding to éggs; then add juice and grated rind of lemon. Boil this until thick, stirring constantly. When cold bake in crust. Beat whites. of eggs for top. LEMON PIE 2 eggs 1% lemons (o1 one large lemon) 1 cupful sugar 2 tablespoonfuls flour 1 tablespoonful melted butter ¥% teaspoonful salt 1 cup of milk Flakey pastry Beat the egg-yolks until thick; add the juice and grated rind of the lemon and the sugar mixed thoroughly with the flour and salt; blend together well and add the milk and the melted butter. Fold in the egg-whites, beaten until they are stiff and dry; pour into a pie-pan lined with flakey pastry. Have the oven hot enough at first to set rim, then reduce the heat.—Mrs. O. W. Green. REAL RAISIN PIE 2 cups seeded raisins 2 cups water 14 teaspoon salt