The Monmouth Baptist ladies' cook book

Line crust with well cooked and stoned prunes, adding juice to make moist. Cream together tablespoon of butter, two of sugar and two of fine bread crumbs and beaten yolks of two eggs. Add well beaten whites and bake. Or cooked rhubarb may be added and seasoned well. Bake with two crusts. PUMPKIN PIE. Select deep yellow pumpkin, fine grained. Pare and cook slowly. When soft, and the water all boiled off, mash and set back on the stove where it can simmer until the pumpkin becomes brown and waxy. Put through a colander, and to scant three pints of the pumpkin add eight well-beaten eggs, one teaspoon mace, one teaspoon cinnamon, one teaspoon ginger, half a nutmeg, a little salt, two cups light brown sugar, and two quarts of good sweet milk. Bake slowly until a nice golden brown. PUMPKIN PIE. Use a scant cup of stewed pumpkin to one teaspoon of flour or corn starch, tablespoon of molasses, one egg, teaspoon of butter, half teaspoon of ginger with cinnamon or nutmeg on top. RAISIN PIE. Cook for three-quarters of an hour. Add lemon juice, sweeten and thicken slightly. Put cool in pastry. A meringue may be used. RHUBARB PIE. Mix together one tablespoon of flour, butter size of hickory nut, scant cup of sugar and enough plant cut fine to make one pie. Serve warm. RHUBARB PIE. Stew two cups of chopped rhubarb and use as lemon in lemon pie. SQUASH PIE. Mrs. M. J. Braiden, Rochelle, 111. Squash one large pint, sugar two cups, milk one quart, butter two tablespoons, crackers three tablespoons, eggs four, ginger one teaspoon, extract of lemon one teaspoon, salt one teaspoon. Peel the squash, steam it soft, and strain it. To a large pint, add sugar, spice, salt and cracker crumbs, the latter rolled fine. Boil the milk, and melt the butter in it. Pour this gradually over the squash, stirring all the time. When thoroughly mixed add the eggs well beaten. Bake in deep plates, with a nice under crust. STRAWBERRY PIE. Simmer one quart berries ten minutes with a cup of sugar. Add level teaspoon of butter, tablespoon of corn starch and cook three minutes. Cool and fill crusts. Cover with meringue. TOMATO PIE. Line a deep pie pan with crust; slice rather thin green tomatoes and sprinkle with a cup of sugar and teaspoonful of cinnamon, and one of nutmeg; put in tablespoonful of butter ; pour two tablespoonfuls of vinegar over same and before adding a thin upper crust sprinkle on a little flour. TRANSPARENT PIE. Miss Bird Lusk. One cup granulated sugar, yolks of four eggs, one-half cup butter, one tablespoon vanilla. Melt butter, let cool slightly and add sugar and beat them; add beaten eggs and beat again. Use one crust. When baked add beaten whites, return to oven, brown slightly. VINEGAR PIE. Mrs. W. T. Deen. Beat four eggs, add two full tablespoons of flour to one and one-half cups white sugar, one and one-half cups water, eight tablespoons good vinegar; flavor with nutmeg. Mix all together, put in crust and bake like custard, saving out the whites of two eggs for frosting. This recipe will make two pies. WASHINGTON PIE. . Mrs. T. P. Gilbert.