Apple Pie

1 double recipe plain paste

4 or 5 sour apples 1/3 cup sugar 1/4 teaspoon grated nutmeg

1 tablespoon lemon juice 1 tablespoon butter 1 tablespoon water (if apples are not juicy)

Wipe, quarter, pare, and core apples, and cut into eighths.

Line a pie tin with plain paste, fill with apples, heaping them with sugar, nutmeg, and lemon juice, and dot with bits of butter, add water, cover with an upper crust, and hake in a hot oven until apples are soft and crust is brown. Serves 6 to 8.

Peach Pie

Prepare as apple pie, using fresh or canned peaches.

Rhubarb Pie

Prepare as apple pie using 1 pint rhubarb, 1 cup sugar.

Lemon Pie

1 recipe plain paste 3/4 cup flour

1 1/2 cups sugar

1 1/2 cups boiling water

2 eggs

1 1/2 lemons, juice and rind 2 tablespoons butter 4 tablespoons powdered sugar

Mix the sugar and flour together. Add the boiling water slowly. Cook 20 minutes, stirring frequently. Separate the eggs. Beat the yolks of eggs until light. Add the cooked mixture to the egg, add butter, and lemon juice and rind, and cook until the egg thickens over hot water. When mixture is cool, turn into a baked crust. Cover with a meringue (made by beating the whites of eggs very light and adding the powdered sugar slowly), and bake until a delicate brown. Serves 6 to 8.

Cream Pie

1 recipe plain paste 1/2 cup flour

2 cups milk

3 eggs

1/8 teaspoon salt

1/2 cup sugar

1 teaspoon vanilla 1/2 teaspoons butter

6 tablespoons powdered sugar

Moisten the flour with a little cold milk, and add this to the remainder of the milk which has been scalded. Cook 15 minutes in a double boiler. Separate the eggs, beat the yolks, sugar and salt together. Add to them the hot liquid, and butter, return to the double boiler, and cook until thickened, stirring constantly. Remove from the fire, add the flavoring, and turn into a baked crust. Cover with a meringue made of the egg whites and powdered sugar. Place in a hot oven a few minutes to brown. Serves 6 to 8.

Banana Pie

Follow the recipe for cream pie and line the baked crust with one or two sliced bananas before putting in the cream filling. Serves 6 to 8.

Custard Pie

1 recipe plain paste

3 eggs

4 tablespoons sugar

1 1/2 teaspoon salt 1 1/2 cups milk

Few gratings nutmeg

Beat the eggs slightly, add the sugar, salt, and milk. Line a pan with plain paste, build up a fluted rim. Strain in the mixture and sprinkle with nutmeg.

Bake in a quick oven at first, decrease heat and cook 30 minutes. Serves 6 to 8.

Butter Scotch Pie

1 recipe plain paste 6 tablespoons flour

3/4 cup brown sugar 1/2 teaspoon salt

2 cuds milk

2 eggs

4 tablespoons butter 4 tablespoons powdered sugar

Mix the flour, salt and 1/2 cup sugar. Add the milk which has been scalded, and cook in a double boiler 15 minutes. Caramelize 1/4 cup brown sugar and add to it 1/4 cup water. Boil till the caramel is dissolved. Separate the eggs, beat the yolks, and add the cooked flour mixture. Add the butter and caramel. Return to the double boiler and cook till the eggs are thickened, stirring constantly. Then turn into a baked crust, cover with a meringue made of the egg whites and powdered sugar. Place in a hot oven a few minutes to brown. Serves 6 to 8.