Chocolate Pie

1 recipe plain paste 3/4 cup flour

2 cups milk

4 tablespoons grated

chocolate 3/4 cup sugar

1/2 teaspoon salt 3 eggs 1 tablespoon vanilla

Speck of cinnamon 6 tablespoons powdered sugar

Mix the flour with one cup of cold milk, add slowly to the remainder of the milk, which has been scalded, and cook 20 minutes. Melt the chocolate, add half the sugar, and add to the flour and milk. Add remaining sugar and salt to the well-beaten egg yolks. Then pour the cooked mixture over the eggs, return to the double boiler and cook a few minutes.

Pour into a baked crust. Cover with a meringue made of the egg whites and powdered sugar, and brown in the oven. Serve cold. Serves 6 to 8.

Pumpkin or Squash Pie

1 recipe plain paste 1 1/4. cups steamed and strained pumpkin or squash 1/2 cup sugar %. teaspoon ginger

1/4 teaspoon cinnamon 1/4. teaspoon nutmeg 1/2 teaspoon salt 2 eggs 1 1/4 cup milk

Line a pie plate with plain paste.

Combine the other ingredients in the order given, add the eggs well beaten. Pour into the lined pie plate and bake in a slow oven 35 to 40 minutes. Serves 6 to 8.

Sweet Potato Pie

1 recipe plain paste

2 cups sweet potatoes 1 1/2 cups milk

2 tablespoons butter 1 cup sugar

1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon salt

1 lemon, juice

2 eggs or more

Scald the milk, add to the mashed potatoes. Add the butter, sugar, spices, and well-beaten eggs. Cook as a soft custard until slightly thickened. Then pour into a baked crust and bake in a moderate oven till firm. Serves 6 to 8.

Rhubarb and Raisin Pie

1 double recipe plain paste

1 cup raisins

1 cup fresh rhubarb

1 cup sugar

1 lemon, juice and rind

l egg

1 tablespoon butter

Stone the raisins and chop raisins and rhubarb till very fine. Add sugar, lemon juice, and rind, then well-beaten egg, and butter.

Bake in two crusts in a moderate oven 45 minutes. Serves 6 to 8.

Cranberry and Raisin Pie

Substitute 1 1/2 cups fresh cranberries and 1/4 cup water for rhubarb in the recipe for rhubarb and raisin pie.

Meat Pie

Fill a baking dish with any meat which has been prepared as a well-seasoned stew, cover with gravy, and over the top put a covering of plain or flaky pastry in which several incisions have been made. Around the edge fit a rim, scallop neatly, and bake in a moderate oven 35 to 40 minutes, till crust is well-puffed, and brown. Meat pie may also be made with biscuit crust.