Two hundred tested recipes

Allow 2/, cup of sugar to each cup of pineapple (grated or cut up into disks). Let stand two hours. Drain off juice. Beat 1 egg and 1 teaspoon corn starch for each cup of apple. Stir it into a cupful of the juice and boil (stirring constantly to prevent burning) ; when cool mix the diced pineapple, fill pie crusts (already baked), putting a meringue on top, brown lightly in oven. MRS. JOHN GOOCH. MOCK CHERRY PIE. Chop 1 quart of cranberries, use a coarse blade of meat chopper if you like. Add 2% cups of sugar (or if preferred 2 cups sugar and % cup of sugar substitute). Then add 1 tablespoon flour with ¥% cup water (or 1 tablespoon cornstarch, wet with little cold water), to which add 1 cup of boiling water. If liked add 1 cup chopped raisins. This makes filling for 2 pies. Use top and bottom crust. MRS. KATE WHITE. Where recipes call for Gelatine use KNOX GELATINE. FANCY CUSTARDS Yolks 10 eggs, I cup butter, 11%4 cups sugar, I teaspoonful vinegar. Season with lemon or brandy. Cream butter and sugar and mix with beaten yolks of eggs. Then add vinegar and seasoning. Bake on rich pastry. Make meringue of whites and 1% cups sugar, seasoning with lemon. This quantity makes 5 custards. MRS. JAMES GWYNNE. LEMON CUSTARD PIE Six eggs, 2 cups sugar, 2 grated lemons, I cup sweet milk, and 1 tablespoonful flour or corn starch. Beat yolks of eggs and sugar together, add flour or corn starch, then grated lemons and last, the sweet milk. Beat whites of eggs to a stiff froth, then add 8 tablespoonfuls sugar and spread on custards when well done. MRS. LEAH LEIGH. CHESS PIE Three eggs, ?/, cup of sugar, %4 cup butter, %4 cup milk. Flavor with nutmeg, lemon and vanilla. Cream butter and sugar and add yolks of eggs, and milk. Cook on crust and when done cover with meringue made up of the whites stiffly beaten and 3 tablespoonfuls of sugar and a little vanilla. Return to oven and brown. This makes one pie. MRS. S. H. PRICHETT. KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons. CARAMEL PIE One egg slightly beaten, 1 full cup brown sugar, 1 teaspoonful flour mixed with sugar, 1 tablespoonful sweet milk, and a piece of butter the size of a guinea egg (melted). Beat all together well and bake in slow oven. This makes one nice pie. IN oe Ie ee ered Oe CRANBERRY PIE Two cups cut cranberries, I cup raisins, cut in two, 2 tablespoonfuls flour dissolved in little cold water; then pour on I cup boiling water, 134 cups sugar. Little butter or vanilla. Makes two pies. MRS. E. DAWSON. LEMON CUSTARD PIE Grated rind and juice of 1 lemon, 34 cup sugar, yolks of 3 eggs, 1 tablespoonful of butter, 3 tablespoonfuls milk, 3 teaspoonfuls flour. Beat yolks and sugar together, add juice and rind of lemon, stir in flour, add melted butter, and milk. Cover pie pan with pastry, fill with custard and bake. Use whites of eggs for meringue. Beat until stiff and add 3 tablespoonfuls of sugar and a few drops of vanilla. Spread on custard and brown in oven slowly. MRS. B. C. ROLLER. See that the name K-N-O-X is on each package of gelatine you puy. MOCK MINCE PIE Four crackers, rolled, ?/, cup butter, 1% cups sugar, 2 eggs, beaten; I cup molasses, I cup vinegar, I cup water, I cup chopped raisins, spice to taste. Makes 3 pies. MRS. A. SALLS. CHOCOLATE PIE Four tablespoonfuls grated chocolate, 6 tablespoonfuls white sugar, 2 tablespoonfuls of flour, yolks of 2 eggs, I 1/, cups sweet milk, 1 teaspoonful of vanilla, and butter the size of a hickory nut. Cook to a custard and put on crust previously baked. Beat the whites of eggs and add 2 tablespoonfuls of sugar and a little vanilla, place on top of filling and brown in oven. MRS. A. S. CATES. APPLE PIE