No. 1.

1/2 cup butter

1 cup sugar

1 cup chopped raisins

3 eggs

5 tablespoons sugar

1/2 teaspoon vanilla

Make individual pie shells on inverted muffin-pans. Prick before baking to prevent the air from pushing them up and out of shape.

Cream butter, and gradually add sugar. Add chopped raisins, one whole egg, and two egg-yolks. Fill shells three-fourths full and cover with a meringue made from two stiffly beaten egg-whites, sugar and vanilla. Brown meringue slightly in the oven, and while browning stir into the pie mixture once or twice with a fork. This makes the mixture fluffy.

No. 2.

1 cup milk

1 tablespoon corn-starch

1/4 cup sugar

1 teaspoon salt

2 egg-yolks or 1 whole egg 1 teaspoon vanilla Chocolate fudge frosting

Bake patty shells by covering the bottoms of muffin-pans with plain paste.

Scald the milk. Mix corn-starch, sugar and salt and add hot milk slowly. Cook 20 minutes over boiling water. Beat the egg-yolks or the whole egg and add slowly, stirring rapidly. Cool and add vanilla. Fill the patty shells with this mixture. Cover each with a layer of chocolate fudge one-fourth inch thick.