This section of the book is from the "Household Companion: The Model CookBook" book
Line a deep pie pan with rich crust, and bake. Fill with the following: Whites of two eggs, half cup of sugar, one pint of fresh berries. Beat the whites to a stiff froth, and stir in sugar and berries. Bake slowly fifteen minutes.
Mix half cup sugar with one heaping teaspoonful flour; sprinkle over the bottom crust, then add pieplant cut up fine; sprinkle over this another half teacup sugar and heaping teaspoonful flour; bake with upper crust fully three-quarters of an hour in slow oven.
Five eggs, one cup sugar, one-half cup butter, one cup sweet cream, one pineapple grated. Beat the butter and sugar to a cream, add the beaten yolks of the eggs, then the pineapple and cream, and lastly the beaten whites whipped in lightly. Take each section out with a steel fork and cut off the blossom, then chop them up very fine, and add the grated core or heart. Bake them with an under crust only.
Slice the peaches; line a pie plate with crust and lay in fruit, sprinkling with sugar. Ripe peaches need little. Add three chopped peach kernels to each pie; add a little water. Bake with an upper crust, or with cross-bars of crust.
Take two cups flour, two teaspoonfuls baking powder, one quarter teaspoonful salt. Sift into a bowl, rub in two tablespoonfuls butter, beat one egg, mix it with one cup of milk, and stir it gradually into the flour to make a smooth dough. Spread it in a greased pan, and bake in a quick oven twenty or thirty minutes. When done turn it on a hot plate, split open quickly and butter it. Spread strawberries over the lower half, sprinkle sugar over the berries, and replace the upper half; put another layer of strawberries and sugar on top. Serve cold or hot, with cream. Other berries, peaches or oranges may be used instead of the strawberries.