Dried Apple Pie

Very good pies may be made of the "Alden " dried apples, by stewing in a very little water; sweeten and make like any other.

The home dried apples are best when stewed very soft, and mashed through a colander. When stewing put in two or three small pieces of lemon or orange peel (previously dried and saved for cooking purposes); flavor with a very little spice of any kind. Sweeten and season before putting into the pie-pan. A beaten egg may be stirred in. Bake with two crusts, rolled thin, and warm slightly before eating.

Sliced-apple Pie

Line pie-pan with crust, sprinkle with sugar, fill with tart apples sliced very thin, sprinkle sugar and a very little cinnamon over them, and add a few small bits of butter, and a table-spoon water; dredge in flour, cover with the top crust, and bake half to three-quarters of an hour; allow four or five table-spoons sugar to one pie. Or, line pans with crust, fill with sliced apples, put on top crust and bake; take off top crust, put in sugar, bits of butter and seasoning, replace crust and serve warm. It is delicious with sweetened cream. Crab-apple pie, if made of "Transcendents," will fully equal those made of larger varieties of the apple. Mrs. D. Buxton.

Banana Pie

Slice raw bananas, add butter, sugar, allspice and vinegar, or boiled cider, or diluted jelly; bake with two crusts. Cold boiled sweet potatoes may be used instead of bananas, and are very nice.

Corn Starch Pies

One quart milk, yolks of two eggs, two table-spoons corn starch, two cups sugar; mix starch in a little milk, boil the rest of the milk to a thick cream, beat the }yolks and add starch, put in the boiled milk and add sugar; bake with an under crust, beat whites with two table-spoons sugar, and put on top of pies, and, when done, return to oven and brown. - Mrs. J. W. Grubbs, Richmond,

Cream Pie

Beat thoroughly together the white of one egg, half tea-cup sugar, and table-spoon of flour; then add tea-cup rich milk (some use part cream), bake with a bottom crust, and grate nutmeg on top. - Mrs.

Luther Liggett - Cream Pie

Pour a pint cream upon a cup and a half powdered sugar; let stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream, and beat up thoroughly, grate a little nutmeg over the mixture, and bake in two pies without upper crusts. - Mrs. Henry C. Meredith.

Whipped Cream Pie

Sweeten with white sugar one tea-cup very thick sweet cream, made as cold as possible without freezing, and flavor with lemon or vanilla to taste; beat until as light as eggs for frosting, and keep cool until the crust is ready; make crust moderately rich, prick well with a fork to prevent blistering, bake, spread on the cream, and to add finish put bits of jelly over the top. The above will make two pies. - Mrs. A. M. Alexander, Harrisburg.

Crumb Pie. Soak in a little warm water one tea-cup bread-crumbs half an hour, add three table-spoons sugar, half a table-spoon butter, half a cup of cold water, a little vinegar, and nutmeg to suit the taste; bake with two crusts, made the same as for other pies. - Miss Sylvia J. Courter.