Pour over this a custard made of 2 eggs, 1 cup of nut milk, and 3 tablespoonfuls of sugar; add a pinch of salt. Bake slowly until the custard sets, but not until it is watery. Canned peaches that are not mushy will do as well, but the juice should be drained off.
Stew the prunes until perfectly tender, remove the pits, and put through a colander, add a very little sugar, about 1 table-spoonful to a pie; add also 1 well-beaten egg and 1/4 teaspoon-ful of vanilla. Bake with one crust. Cover with a frosting made of the whites of 2 eggs beaten to a stiff froth and 2 level tablespoonfuls of fine granulated sugar, with a little vanilla.
Pare and cut the pumpkin into small pieces. Cook slowly in about one fourth as much water as pumpkin for six hours. When it has cooked four hours, add 1/2 cup of molasses to three quarts of raw pumpkin. When done, put through a sieve. For one large pie, take 2 1/2 cups of sifted pumpkin, 1 pint of water, 1/2 cup of sugar, 1 teaspoonful of salt, and 2 eggs. Bake three fourths of an hour.
Take 1 grated pineapple, 1 cup of sugar, 1 cup of almond cream, and 4 eggs. Beat the yolks of the eggs with the sugar, adding a little of the sugar at a time; then add the pineapple and cream, and lastly fold in carefully the stiffly beaten whites of the eggs. Bake with one crust only. If desired, the eggs may be omitted, and 1/2 cup more of almond cream and 2 level tablespoonfuls of corn-starch used instead.
Make the same as a pumpkin pie. Cook and mash the potatoes, put in 1 egg to a pie, thin with nut milk and sweeten and flavor to taste.
Pare and grate 1 large white potato into a deep dish, add 2 tablespoonfuls of cranberry juice or other sour fruit-juice, or if preferred, the juice and grated rind of 1 lemon. Then add the white of 1 egg well beaten, 2/3 cup of sugar, and 1 cup of cold water. Pour into a pie plate lined with a nut crust, and bake. When done, have ready the whites of 2 eggs well beaten with 1/4 cup of powdered sugar. Pour this over the pie and return to the oven until of a light-brown color.
Take I cup of sifted squash, and add 2 cups of nut milk made from the raw peanut and cooked for one hour in a double boiler before using. The milk may also be made by dissolving I tablespoonful of raw peanut butter in 1 quart of water and cooking in a double boiler for one hour. Then add I egg, 1/3 cup of sugar, and salt to taste. This is enough for one pie. Bake with one crust.
Take 1 cup of sifted stewed chestnuts, 2 cups of peanut milk, 1 egg, 1/3 cup of sugar, and a pinch of salt.
Make the milk by dissolving 1 tablespoonful of raw peanut butter in 1 quart of water and cooking it in a double boiler for one hour. Beat the egg, add the other ingredients, and bake with one crust.
The milk may also be made as directed for raw peanut milk. But it should be cooked or it will taste of raw peanuts.