Chocolate Pie

Beat together 1/2 cup of sugar, 1 cup of milk, butter size of an egg. Add 1 1/2 tablespoons of grated chocolate, the yolks of 2 eggs well beaten, 1 1/2 tablespoons corn starch dissolved in a little cold milk, 1/2 teaspoon of vanilla. Stir the mixture over fire until thick and smooth. Make a rich crust as large as pie plate and bake. Fill the baked crust with custard and place on top a gill of rich cream which has been whipped to a froth. Mrs. W. J. Haden.

Chocolate Pie

Heat 1 cup of milk with 2 tablespoons of grated chocolate, cream yolks of 3 eggs, 3/4 of a cup of sugar. Add to milk, flavor with vanilla. Bake in lower crusts and put whites of the eggs on top. Mary Pierce.

Lover Pie

Make custard of 1 pt. milk, 1 cup sugar, lump of butter size of an egg, 3 large tablespoons flour, yolk of 6 eggs; season with vanilla. Use double boiler. Make frosting of whites and brown slightly in the oven. Enough for two pies. Mrs. N. W. Miller, Orosi.

Squash Pie

Half cup stewed and sifted squash (not watery but dry and mealy), 1 cup boiling milk, 1/2 cup sugar, 1/2 teaspoon salt, saltspoon cinnamon and 1 egg beaten slightly. Mix in the order given. Line a plate with paste, put on a rim or scallop the edge of paste and fill with squash. Pumpkin pies are made in the same way.

Mrs. Arthur Dechman.

Raisin Pie

Wash thoroughly 1 package of Thompson seedless ralsin3, cover with water and boil until tender. Add 2 cups sugar and thicken with 3 tablespoons of flour mixed smooth in a little water. Stir until the flour is cooked. Bake between two crusts. Put small pieces of butter between and a little nutmeg if liked, on the pie before putting on the top crust. This is sufficient for three pies. Mrs. Jas. Sibley.

Raisin Pie

One cup seeded raisins, 1 cup chopped walnuts, 1 cup sugar, 1 cup sour cream. Yolks of 3 eggs well beaten. Bake with one crust. Add well beaten whites flavored with a little lemon and vanilla and brown nicely.

Mrs. Jas. Sibley.

Lemon Pie

One lemon grated rind and juice, 2 eggs, 1 cup of sugar. 1 cup of boiling water, 1 tablespoon of corn starch, a large lump of butter. Mrs. Frank Donley.

Cocoanut Pie

One cup cocoanut, 1 cup of sugar, 2 eggs, a large lump of butter, nearly 1 pint of milk, 2 teaspoons of flavoring, stir the butter and sugar to a cream, stir this with the beaten eggs; cook the cocoanut in the milk and let cool, then mix all together. Mrs. Frank Donley, Dinuba.

Pumpkin Pie

Line deep pie tin with paste made as follows: 1 cupful of flour, 1/2 cupful of lard, a little salt, butter the size of a walnut and very cold water. Filling: One cupful of strained pumpkin, 1 cupful of rich milk, 2 tablespoonfuls of cream, 1 egg well beaten, a pinch of salt, 1/2 cup of sugar to which has been added 1/2 teaspoonful of cinnamon and 1/4 teaspoonful of ginger. Mrs. E. C. Deneen.

Custard Pie

Beat 3 eggs slightly, add 3 tablespoons sugar, 1 saltspoon salt, 1 saltspoon of nutmeg, pour on 2 1/2 cups scalded milk, strain into a deep plate lined with paste. Bake slowly and the moment a knife blade comes out clean it is done. If desired reserve the white of one egg. When pie is cooled a little cover with a meringue made of the egg well beaten and 1/4 cup sugar.

Mrs. Arthur Dechman.

Caramel Pie

One and one-half cups sugar, 1/2 cup butter, cream together; 1/2 cup milk, 5 eggs, 1 cup damson plum preserves (or any tart preserves) 1 teaspoonful vanilla. This makes two pies baked in single crust (in moderate oven).

Mrs. Scruggs.

Mock Mince Meat

Six soda crackers rolled fine, 2 cups cold water, 2 cups molasses, 1 cup brown sugar, 1 cup cider or vinegar, 1 cup melted butter, 1 cup chopped raisins, 2 eggs well beaten, 1 teaspoonful cinnamon, allspice, cloves, black pepper and salt, 8 or 9 apples chopped fine. Mrs. F. H. Wilson.

Mince Meat

Two lbs. beef, 2 lbs. suet, 4 lbs. raisins, 4 lbs. apples, 1 lb. citron, 2 lbs. sugar, 2 whole nutmegs, 1/2 oz. cinnamon,

1 teaspoonful salt, 1/2 lb. lemon peel, 1/4 oz. mace and cloves,

2 qts. of wine. Mrs. Prank Donley.

Cream Pie

One cup of sweet milk, 1 cup (large) of sugar, yolks of 3 eggs, butter the size of an egg, one tablespoonful of flour; boil until it thickens, stirring constantly. Then fill the shell (which has been baked previously) with the mixture and ice with whites of eggs.

Mrs. A. B. Wasgatt.

Pie Crust

Three cups flour, 1 cup sweet lard, teaspoon salt; rub flour, salt and lard together, use ice water to make dough. This makes two pies.