Cranberry And Raisin Tart

2 cupfuls cranberries

1/2 cupful seeded raisins

1 cupful sugar

1 tablespoonful orange juice

1/2 cupful cracker or dry bread crumbs

1 egg Pastry

Add a half cupful of water to the cranberries and raisins, and simmer gently until the cranberries pop open. Sweeten, cool, add the orange juice, crumbs and egg, and turn into a pie plate lined with pastry. Finish the top with crisscross strips of pastry to represent lattice work and bake according to general directions.

Pineapple Sponge Pie

1 1/4 cupfuls canned shredded pineapple 3/4 cupful sugar

1 tablespoonful melted butter

2 eggs, separated Pastry-

Beat the egg yolks and sugar together, and add to the pineapple with a grating of lemon rind, if desired. Fold in the egg whites, beaten stiff; pour into a plate lined with pastry, and bake according to general directions.

Butterscotch Pie

1 1/2 cupfuls medium brown sugar 1 1/2 cupfuls boiling water 3 tablespoonfuls corn starch

2 tablespoonfuls granulated sugar

2 tablespoonfuls butter

3 eggs

Few Grains Salt Pastry

Caramelize the granulated sugar, add the boiling water and the brown sugar; thicken this mixture with the salt and corn starch mixed with a little cold water. Add the butter and pour this mixture onto the well-beaten egg yolks. Pour into a cooked pastry shell; cover with a meringue made of the egg whites, and bake ten minutes in a slow oven.

Custard Pie

3 eggs

1/2 cupful sugar

1/4 teaspoonful salt

2 cupfuls milk Grating nutmeg Pastry

Beat togther the eggs and sugar, salt and spice, and then pour in the milk, which should not be heated. In the meantime, line a pie plate with pastry, pour in the custard mixture, grate over a little nutmeg and bake according to general directions. A half teaspoonful of vanilla may be substituted for the nutmeg, if desired.

Mince Pie

Line a pie plate with the pastry as directed, spread over the mince meat, dot it with butter or oleomargarine; place on the upper crust, and bake according to the general directions.

Cream Fruit Pie

Bake a shell, as directed. Just before serving time fill with a Cream Filling; top with finely-sliced bananas, halved and sweetened strawberries, thinly-sliced and sugared peaches, or any other bland fruit desired. Put on a meringue, and serve plain or with sweetened and flavored whipped cream.

Pumpkin Pie

2 cupfuls steamed sifted pumpkin 1/2 cupful sugar 2 eggs, slightly beaten 1/4 teaspoonful salt 1 1/4 cupfuls milk

1/4 cupful Barbadoes molasses 2 tablespoonfuls melted butter or oleomargarine 1/2 teaspoonful ginger 1 teaspoonful cinnamon Pastry

Mix the ingredients in the order given; line a plate with pastry, pour in the mixture, and bake according to the general directions.

Little Pumnkin Pies

1 1/2 cupfuls steamed, sifted pumpkin 1/2 cupful sugar 3 eggs

1/4 teaspoonful salt 6 tablespoonfuls maple syrup

3 tablespoonfuls melted butter or oleomargarine 1/2. teaspoonful ginger 1 teaspoonful cinnamon 1 1/2 cupfuls milk Pastry

Mix the ingredients in the order given; line little fluted tins, or shallow cup-cake pans with the pastry. Pour in the mixture and bake about twenty-five minutes in a moderate oven, or until the centers are firm.

Squash Pie

2 cupfuls sifted squash 1 cupful sugar 1 teaspoonful salt 1 teaspoonful cinnamon

1/4 teaspoonful ginger

3 cupfuls scalded milk

2 eggs Pastry

Add the seasonings to the squash, beating thoroughly. Combine the milk and the eggs, slightly beaten, add this slowly to the first mixture and pour into a deep pie plate lined with crust. Bake according to general directions.

Chocolate Cream Pie

1 1/2 cupfuls milk 1/2 cupful sugar

2 tablespoonfuls shaved chocolate

3 eggs

1 tablespoonful corn starch 1/4 teaspoonful salt 1/2 teaspoonful vanilla Pastry

Add the chocolate to the milk, and cook in a double boiler till smooth. Beat together the corn starch, salt, vanilla, egg yolks and sugar, and pour into a deep pie plate lined with pastry.

Bake in a moderate oven till nearly done, then cover with a meringue, made of the egg whites, beaten stiff with 3 tablespoonfuls of confectioner's sugar, and finish with ten minutes in a slow oven.

Cream Pie

Bake a pastry shell. Just before serving fill with Cream Filling, and finish with a meringue, or bake a "cover" and set it over the cream.

Cocoanut Custard Pie

2 cupfuls milk

3 eggs

1/2 cupful sugar 3 tablespoonfuls powdered sugar

1 teaspoonful melted butter 4 tablespoonfuls shredded cocoanut 1/2 teaspoonful vanilla Pastry

Separate the eggs; beat the yolks with the sugar, butter and vanilla, and add the milk and cocoanut. Line a deep pie plate with pastry; pour in the mixture and bake as directed. When almost done, pile on the top a meringue made of the egg whites and powdered sugar, and bake ten minutes longer in a very slow oven.

Fruit Tarts

Bake individual pastry shells over inverted cup-cake tins. Just before serving time, fill them with sugared raspberries, halved strawberries, or loganberries, or with sliced and sugared peaches, sliced and sugared oranges, mixed with cocoanut, or a cooked cream filling. Serve with sweetened whipped cream, if desired. With the exception of the orange filling, these may be served with a custard.