Blackberry Pie

Look the berries carefully over, place them in the pie-tin (which has previously been fitted with an under-crust), add half a cupful of sugar and a table-spoonful of water, and place a thick dusting of flour on the top. Cover with an upper crust and bake an hour. Currants mixed with blackberries also make a delicious pie, three times as many blackberries being used as currants. Sweeten with a cupful of sugar, if currants are used.

Rhubarb Pie (Pie-Plant)

Peel or string the rhubarb by breaking a piece off each stem end and stripping down the thin skin that will be found clinging to the broken portion. Break the rhubarb into small pieces, and measure it in a pie-dish to ascertain the quantity needed. Place the pieces in a pan, flour them until they are quite white and add a cupful of sugar to each pie. Line a pie-dish, put in the rhubarb, with the sugar well stirred into it, cover with the upper-crust, and bake an hour. Serve cold, sprinkling powdered sugar on top.

Delicate Puff Pie

The following will make two pies :

Five eggs.

One cupful of sugar. Three-quarters of a cupful of butter. Vanilla flavoring.

Separate the whites and the yolks of the eggs, beat the yolks and sugar together until they form a cream, beat the butter until it also is a creamy froth, and quickly mix the butter in with the yolks and sugar, stirring well and adding flavoring to taste. Have pie-plates ready lined with paste, turn in the mixture, and bake. The pies will rise very light. When they are done have ready the beaten whites of the eggs, add to them two table-spoonfuls of sugar and a few drops of the flavoring, and spread them over the top of the pies ; then return the pies to the oven and brown delicately. This pie should be cut while hot and distributed on the serving plates, but it is not to be eaten until cold. Strange as it may seem, it will fall if allowed to cool before being cut.