Orange Pie

From Mrs. W. H. Matson

Pulp and juice of oranges two, One big spoon of corn-starch true; Eggs, two yolks, all well stirred up, Sugar and water of each a cup; Pinch of salt; now mix and look: Do not burn, but let it cook. Bake the crust, and mixture pour, Spread whipped eggs and sugar o'er; Set in the stove till brown and bold, Put away to be eaten cold.

Pumpkin Pie

From Mrs. G. J. Wright

One and a half cupfuls of canned pumpkin, 1/2 cupful of sugar, 1 cupful of milk, 2 eggs slightly beaten. 1 cupful of rich milk, 2 tablespoonfuls of molasses, 2 tablespoonfuls of melted butter, 1/2 tablespoonful of ginger, 1/4 teaspoonful of cinnamon, 1/2 teaspoonful of mace, 1 teaspoonful of salt. Pour into a pastry lined pie-plate and bake 1/2 an hour.

Rhubarb Pie

From Mrs. W. T. Reid

One cupful finely chopped rhubarb, 1 cupful sugar, 1/2 cupful boiling water into which stir a scant table-spoonful of corn-starch and the yolks of 2 eggs, reserving the whites for frosting. Bake the mixture as for lemon pie with no upper crust.

Squash Pie

From Mrs. W. T. Reid

One large pint of strained Hubbard squash. Into this stir 1 teaspoonful each of salt and cinnamon, then 2 soda crackers, pounded and sifted, and 1 1/2 cupfuls of sugar. Have ready 1 quart of boiled milk in which an even tablespoonful of butter has been dissolved slowly, and stir till smooth. Lastly add 3 well beaten eggs and a few drops of lemon essence. Bake in 2 deep pie-plates lined with crust.