Pieplant Pie

Mix teacup white sugar and 1 heaping teaspoon flour together, sprinkle over the bottom crust, then add the pie-plant cut up fine; sprinkle over this another half teaspoon sugar and heaping teaspoon flour; bake fully hour in a slow oven. Or stew the pieplant, sweeten, add grated rind of one lemon and yolks of 2 eggs, and bake and frost like lemon pie.

Pine-Apple Pie

One cup sugar, cup butter, 1 cup sweet cream, 5 eggs, 1 pine-apple, grated; beat butter and sugar to a cream, add beaten yolks of eggs, then the pine-apple and cream, and, lastly, the beaten whites whipped lightly. Bake with under crust.

Custard Pie

Heat 1 quart good, rich milk in a tin pan set in skillet of hot water, take 5 eggs, 4 large tablespoons sugar and a little salt, beat sugar and eggs a little and pour in the milk; flavor to suit taste and have oven hot when put in to bake. Then cook slowly so as not to boil, as that spoils it; test with a knife, when done it will not stick to the blade. Without the crust this makes a delicious baked custard. Bake in a deep tin.

Cherry Pie

Line a pie tin with rich crust; nearly fill with the carefully seeded fruit, sweeten to taste, and sprinkle evenly with a teaspoon corn starch or a tablespoon flour, add 1 tablespoon butter cut into small bits and scattered over top; wet edge of crust and press the edges closely together, taking care to provide a hole in the center for the escape of the air. Pies from blackberries, raspberries, etc., are all made the same way, regulating the quantity of the sugar by the tartness of the fruit.

Peach Pie

Line a pie tin with puff paste, fill with pared peaches cut in halves or quarters, well covered with sugar; put on upper crust and bake until done, remove from the oven and cover with a meringue made of whites of 2 eggs beaten to stiff froth with 2 tablespoons powdered sugar; return to oven and brown slightly. Canned peaches may be used instead of fresh, in the same way.

Mock Mince Pie

One cup raisins, 2 cups sugar, 1 cups bread crumbs, 2 cups water, cup vinegar, butter size of hickorynut, 1 teaspoon allspice, 1 egg. Cook until thick. Makes three pies.

Lemon Pie

One large lemon, grated, 1 cup sugar, a small piece butter, yolks of 3 eggs, 2 heaping teaspoons corn starch, beat all together and add enough milk to make two pies. Bake in a rich crust. When done add the whites of 3 eggs beaten with 3 tablespoons sugar; return to oven to brown.

Ripe Currant Pie

One cup mashed ripe currants, 1 cup sugar, 2 tablespoons water, 1 of flour, beaten with the yolks of 2 eggs; bake, frost the top with the beaten whites of the eggs and 2 tablespoons powdered sugar, and brown in oven.

Buttermilk Pie

Two cups buttermilk, yolks of 2 eggs, % cup butter, 2 tablespoons flour, 1 cups sugar, nutmeg. Line pie tins with good paste. Pour mixture in crust and bake, beat whites of eggs for frosting, spread on top and return to oven to brown.