Mother Hubbard's cupboard

To prevent the juice from soaking the under crust, beat up the white of an egg, and before filling the pie, brush over the crust with the beaten egg. Brush over the top crust also, to give it a beautiful yellow brown. CUSTARD PIE. One pint of milk, three eggs, a little salt, three tablespoons of sugar. Flavor with vanilla or nutmeg and essence of lemon. If the milk is scalded, it will require but two eggs to a pint. COCOANUT PIE. Make a custard and add a small cup of cocoanut. RICE PIE. For two pies, take two tablespoons of rice ; wash and put it into a farina boiler with a quart of milk ; cook until perfectly soft. Let it cool ; add three eggs, well beaten, with three tablespoons of sugar and one of butter; a little salt, cinnamon and a few stoned raisins. Bake with under crust. Mrs. W. N. S. Pies. 35 CREAM PIE. One pint of milk, scalded ; two tablespoons of corn starch, three tablespoons of sugar, yolks of two eggs. Wet the starch with a little cold milk; beat the eggs and sugar until light, and stir the whole into the scalding milk. Flavor with lemon or vanilla, and set aside to cool. Line a plate with pie crust and bake ; fill it with cream, and cover it with frosting made of the whites of the eggs, beaten dry, with two tablespoons of sugar. Bake a delicate brown. Mrs. Edwin Pancost. CREAM PIE ELEGANTE. For one pie, beat together one cup sugar, one-half cup corn starch, two eggs. Stir into one pint hot milk; when well cooked and cool, flavor and put between crusts which have been baked and are cold. CRUST FOR PIE. One pint flour, one-half teacup lard, one-quarter teacup ice water, teaspoon salt. Bake upper and lower crusts in separate plates, and put the cream between. PLAIN APPLE PIE. Line your plate with pastry ; fill with sliced sour apples ; cover with crust without pressing down the outer edge. Bake light brown, and when done remove the upper crust, and season with butter, sugar and spice to taste. LINCOLN PIE. One pint stewed sour apples, sifted ; butter size of an egg, two tablespoons flour; grated rind and juice of a lemon; yolks of three eggs, beaten. Sweeten to taste. Bake with lower crust, and when done spread a meringue of the whites of three eggs, beaten with three tablespoons sugar over the top, and brown in oven. Mrs. M. K. W. 36 "Mother Hubbard's Cupboard." PUMPKIN PIE. One quart pumpkin, three pints milk, three or four eggs. Spice and sweeten to taste. A little salt. C. M. PUMPKIN PIE. One cup stewed pumpkin, one coffeecup milk, three eggs, piece of butter size of a walnut, two teaspoons cinnamon, one teaspoon ginger, a little salt and pepper. Sweeten with molasses. Mrs. Sugru. SQUASH PIE. One full cup stewed squash, one scant cup sugar, one pint milk, two eggs, two tablespoons melted butter, a little salt, ginger and cinnamon. Mrs. W. N. S. PIE PLANT PIE. Two cups pie plant, one tablespoon water, one-half cup sugar, a little butter. Crust : one pint flour, one-half cup lard ; pinch salt ; water to roll out. PORK PIE. Cover the dish with crust ; put layer of apples, sliced thin ; a layer of pork (salt and raw), sliced very thin and in small pieces. Black pepper and spices to taste. Sugar upper crust. Bake one hour and a half. COCOANUT PIE.