Cocoa-nut Pie

One pint milk, a cocoa-nut, tea-cup sugar, three eggs; grate cocoa-nut, mix with the yolks of the eggs and sugar, stir in the milk, filling the pan even full, and bake. Beat whites of eggs to froth.

stirring in three table-spoons pulverized sugar, pour over pie and bake to a light brown. If prepared cocoa-nut is used, one heaping tea-cup is required. - Miss N. B. Brown, Washington City.

Custard Pie

Heat one quart good rich milk in a tin-pan set in a skillet of hot water; take five eggs, four large table-spoons sugar, and a little salt, beat sugar and eggs a little, and pour in the milk; flavor to suit the taste and have oven hot when put in to bake. Then cook slowly so as not to boil, as that spoils it; test with a knife, when done it will not stick to blade. Without the crust, this makes a delicious baked custard. Bake in a deep tin - Mrs. C. B. Boody, Kirkhoven,

Custard Pie

For a large pie, take three eggs, one pint of milk, half cup sugar, and flavor. The crust for custard pies may be baked (not too hard) before putting in the custard; prick it before putting it in oven to prevent blistering. This prevents it from becoming soggy. - Mrs. N. S. Long.

Chess Pie

Three eggs, two-thirds cup sugar, half cup butter (half cup milk may be added if not wanted so rich); beat butter to a cream, then add yolks and sugar beaten to a froth with the flavoring; stir all together rapidly, and bake in a nice crust. When done, spread with the beaten whites, and three table-spoons sugar and a little flavoring. Return to oven, and brown slightly. This makes one pie, which should be served immediately. - Mrs. J. Carson, Glendale.

Green Currant Pie

Line an inch pie-dish with good pie-crust, sprinkle over the bottom two heaping table-spoons sugar and two of flour (or one of corn starch) mixed; then pour in one pint green currants washed clean, and two table-spoons currant jelly; sprinkle with four heaping table-spoons sugar, and add two table-spoons cold water; cover and bake fifteen or twenty minutes. - Miss S. Alice Melching.

Ripe Currant Pie

One cup mashed ripe currants, one of sugar, two table-spoons Water, one of flour beaten with the yolks of two eggs; bake, frost the top with the beaten whites of the eggs and two tablespoons powdered sugar, and brown in oven. - Mrs. W. E. H.,

Cherry Pie. Line a pie-tin with rich crust; nearly fill with the carefully seeded fruit, sweeten to taste, and sprinkle evenly with a tea-spoon corn-starch or a table-spoon flour, add a table-spoon of butter cut into small bits and scattered over the top; wet edge of crust, put on upper crust, and press the edges closely together, taking care to provide holes in the center for the escape of the air. Pies from blackberries, raspberries, etc., are all made in the same way, regulating the quantity of the sugar by the tartness of the fruit.

Lemon Pie

One lemon grated, one cup sugar, the yolks of three eggs, small pieces butter, three table-spoons milk, two tea-spoons corn starch; beat all together and bake in a rich crust; beat the whites with three table-spoons sugar, place on the pie when done, and then brown in the oven. - Mrs. W. E. Scobey.

Lemon Pie. Four eggs, one and a half cups sugar, two-thirds cups water, two table-spoons flour, one lemon. Beat the yolks of eggs until very smooth (beat the yolks a long time and whip the whites well), add the grated peel of lemon and the sugar, beat well, stir in the flour, and add the lemon juice (if lemons are small two may be necessary), and lastly the water; stir well, and pour in pie-pans lined with paste. When baked, take from oven, and spread over them the whites of the eggs beaten dry and smooth with four table-spoons pulverized sugar; return to oven and brown slightly. The above recipe is for two pies. - Mrs. Virginia C. Meredith.