Stir and wash two cups raisins, put them into a stewpan, with one and one-fourth cupfuls cold water and three-fourths cupful sugar. Cover tight and let come to a boil, then simmer for fifteen or twenty minutes. Make a smooth paste of some flour and cold water, pour in enough to thicken a little, must stir constantly while pouring in the paste, or it will be lumpy, add a tablespoonful butter and a teaspoonful lemon extract. When cool bake between two crusts in a hot oven until a light brown.
Use good ripe plums or damsons, wash thoroughly. Line a deep pie tin with a rich crust, fill with the damsons or plums, if they are free stone damsons they should be seeded, sprinkle over them enough granulated sugar to sweeten them, then sprinkle over the sugar one tablespoonful flour, put a small piece of butter in, put on top crust and back in a moderate oven until a light brown and the filling boils up through the cut places in the crust.
Two cups sugar.
One-half cupful butter.
One and one-half cupfuls cream.
Half teaspoonful vanilla.
The above is enough for two pies, cream the sugar and butter, beat the yolks and whites of the eggs separately, whip in the yolks, leave out enough of the whites for the top, add rest and mix, add the cream and mix, add the flavoring and mix. Line a deep dish with a good crust and bake in a moderate oven until a delicate brown. When done take the remaining egg whites, add sugar and flavoring, spread on top, return to the oven and brown.
Yolks of two eggs, save whites.
Three tablespoonful sugar.
One and half tablespoonful cornstarch or two heaping tablespoonful flour.
One pint milk.
One pinch salt.
Mix all together and whip thoroughly, put in pie plate lined with your pie crust, bake in hot oven, when done have ready the whites beaten stiff with two tablespoonful sugar and a pinch of salt added, spread over pie and return to oven and brown.
Yolks of three eggs.
Three tablespoonful of sugar.
One tablespoonful cornstarch.
Half cup of granulated cocoanut.
Whip together the eggs, cornstarch and sugar, and add the cocoanut, put in pie tin lined with plain pie crust and bake, when baked have ready the whites beaten stiff with half cup sugar added, spread over top and return to oven and brown.
Grate the rind and use the juice of one large or two small oranges, add to this one-half cupful sugar, the well beaten yolks of two or three eggs, (saving the whites for frosting), one tablespoonful flour, or one and one-half teaspoonful cornstarch, tablespoonful melted butter, and one cup water, mix all together thoroughly. Line pie pan with pie crust and fill, bake in a hot oven until filling gets thick, when done, have ready the whites beaten stiff with three tablespoonful sugar mixed in, spread on top, sprinkle with sugar and put in oven and brown.
Stem and wash the currants, then mash, to each cup of mashed currants add one cupful granulated sugar and one well beaten egg. Line pie pan with pie dough and fill, put several little pieces of butter over the filling, put on top crust and bake in hot oven until a light brown and until the filling boils up through the holes in crust.
If the currants are very green they should be cooked a little before going into the pie.
The blackberries should be picked over and washed, drain all the water off. To each cupful of blackberries take half cupful sugar more or less, amount depending on sourness and ripeness of the berries. Line pie tin with plain pie dough and fill, put several little pieces of butter on,, then put on top crust and bake until a light brown and the filling boils up through the holes in the crust.
Make same as for blackberry pie.