A Few Rules

It is better to have everything you use about pastry cold or chilled.

To keep lower crust from being soggy when making juicy pies, brush over with white of egg.

To get a rich brown, brush top crust with sweet milk.

Pie Crust

1 Level cup sifted flour, 1 teaspoon salt, 1 level teaspoon baking powder, 2 tablespoons lard, 3 tablespoons ice water.

Mrs. W. Y. Rath bone.

Pie Crust

1 Cup flour, 2 tablespoons lard, 3 tablespoons ice water, 1 teaspoon salt. Mrs. G. T. Gaskins.

Lemon Pie

Juice of 1 large lemon, 1 cup sugar, yolks of 3 eggs, small piece butter, 3 tablespoons of milk, 2 teaspoons cornstarch. Beat all together, bake in a rich crust. Beat whites of eggs with 3 tablespoons of sugar, put on top of pie and brown.

Mrs. J. H. Lane.

Lemon Pie

1 Cup boiling water, 3/4 cup sugar, 3 tablespoons cornstarch. Mix sugar and cornstarch dry and stir into water, cook 5 minutes or until clear. To that add yolks of 3 eggs, grated rind and juice of 1 lemon, 1 tablespoon melted butter. Put in rich crust already baked. For 2 F , use 5 eggs and double other ingredients.

Mrs. Harry P. Smith, Grand Junction, Colo.

Lemon Pie

5 Eggs beaten separately, add to the yolks 2 scant cups sugar, 2 tablespoons water, juice and grated rind of 2 lemons, then beat whites and stir into other ingredients.

Line pie tin with rich crust, pour in mixture and bake in moderate oven until set. Mrs. Loren Felts.

Chess Pie

Beat 1/2 cup butter to a "cream, add yolks of 3 eggs and 2/3 cup of sugar. Stir all together rapidly, flavor with lemon or orange. Bake in 1 crust. When done cover with a meringue of the whites. Mrs. Etta Taylor.

Cream Pie

§ Cup sugar, 2 eggs, 1 rounding tablespoon flour. Beat together until creamy. Melt a lump of butter the size of an egg, add and beat again. Add § pin of rich milk, flavor with lemon or vanilla. Bake with 1 crust in a moderate oven. Mrs. D. A. Lehman.

Cream Pie

Yolks of 2 eggs well beaten, 1/2 cup sugar creamed with eggs, 2 tablespoons cornstarch, 1 1/2 cups rich milk. Cook in double boiler until thick. Flavor to taste. Put into crust already baked, using the whites of eggs beaten with 3 tablespoons sugar for top. Mrs. R. E. Wilbanks.

Sour Cream Pie

1 Cup sour cream, 1 cup sugar, 1 cup raisins, 2 eggs, spices to taste. Bake between 2 crusts.

Mrs. Mary Willoughby, Atlanta, Ga.

Butterscotch Pie

1 Cup brown sugar, 3 tablespoons water, butter size of an egg, yolks of 2 eggs, 3 tablespoons flour, 1 cup milk, vanilla flavoring. Cook all together until it thickens, being careful not to burn. Beat the whites of eggs, sweeten and spread on pie lightly. Mrs. D. A. Lehman.

Amber Pie

1 1/2 Cups sugar, 1 tablespoon vinegar, 1 cup sour milk, 1 teaspoon each of cinnamon and cloves, 1 tablespoon flour, 1 cup raisins, yolks of 4 eggs, 2 tablespoons butter. Bake in moderate oven in pastry lined tins. When pies are done cover tops with whites of eggs beaten with a little sugar, put back in oven and brown lightly. Makes 2 pies.

Mrs. M. S. Coleman.

Chocolate Pie

3/4 Cup sugar and 2 tablespoons flour or cornstarch mixed together, 1 cup milk, 2 squares Baker's chocolate dissolved in hot water, 1 tablespoon melted butter. Cook in double boiler until thick. Have crust already baked, pour in mixture, cover with whites of 2 eggs beaten with 3 tablespoons sugar. Place in oven until light brown.

Mrs. Loren Felts.

Chocolate Pie

1/2 Cup sugar, 1 cup milk, 1 teaspoon melted butter, 2 tablespoons grated chocolate or cocoa. Stir, heat in double boiler, add beaten yolks of 2 eggs and \\ tablespoons cornstarch dissolved in a little cold milk. When mixture is thick pour into crust already baked. Flavor with vanilla. Use whites beaten stiff, with a little sugar added for top. Makes 1 pie. Mrs. Lee McGuire.