Pie Crust For One Pie

"Two to five and a pinch of salt" (commit to memory). Two tablespoons of lard or crisco, five tablespoons of flour, one-half teaspoon salt. Rub together and add four tablespoons of cold water; stir all (use a knife). Put flour on board and roll out three-fifths of dough for first crust, and with trimmings enough is left for top crust. Myrtle Carroll.

Chocolate Pie

Bake crust first in a deep pan. One pint sweet milk heated to near boiling with one square of Baker's choco-late, one refunded tablespoon cornstarch dissolved in a little cold milk, yolks of two eggs, one-half cup granu-lated sugar, all beaten together, then added to the hot milk. Stir until it is well cooked. Pour into crust. Beat whites of two eggs well, add two tablespoons granulated sugar, beat well and spread over top of pie. Brown in a moderate oven. Mrs. Parsal.

Cocoanut Cream Pie

Make puff paste; bake on inverted tin; prick paste with fork to avoid bubbles. Filling (small pie) : Cook in double boiler; one pint milk, scald; add yolks of three eggs; mix with one-half tablespoon cornstarch, one tablespoon flour, one-half small cup sugar, two heaping tablespoons cocoanut, vanilla.

Boil same as custard. When paste is baked, put in the custard. Whip whites of the eggs with one spoon confectioner's sugar. Spread over custard and sprinkle top with cocoanut. Return to oven and bake to a golden brown.

Chocolate Pie

Four tablespoons of chocolate, yolks of two eggs, six heaping tablespoons sugar, two tablespoons of flour or one of cornstarch, two cups of hot water. When done boiling, flavor with vanilla. Bake crust, put in filling and ice with whites of eggs and brown in oven.

Miss Amelia Holle, Vallonia, Ind., R. R. No. 1.

Best Squash Pies

One can squash, one and one-half cups sugar, four eggs (save out whites of two), two tablespoons molasses, two teaspoons ginger, two teaspoons cinnamon, one-fourth teaspoon salt, three cups milk. Meringue of the two whites or use more if wanted thick. Two pies.

Jennie W. Westcott.

Caramel Pie

One pint sweet milk, one cup brown sugar, yolks of two eggs, one heaping tablespoon flour, one teaspoon vanilla, small piece butter. Scald milk and sugar together, stirring a little until sugar is dissolved, then add beaten yolks and flour moistened with a little milk. When thick remove from fire, add butter, and when cool put in vanilla. Beat whites of eggs stiff, adding a little sugar and vanilla, bake pie in cooked crust, put meringue over top, and brown lightly.

Lemon Cream Pie

Line tin with paste and bake; yolks four large eggs well beaten, add one-half cup sugar, juice of one and one-half lemons, grated rind of one, boil until thick, stirring constantly. Remove from fire and add the whites of two eggs well beaten. Fill paste. Make meringue of the remaining two whites, three tablespoons granulated sugar; brown in oven. For large pie use five eggs, saving three whites for the meringue.

Mrs. Fred W. Lamb.