Cottage Cheese Pie

No. 1.

1/4 cups smooth cottage-cheese

1 cup fine chopped raisins or 1 cup moist coconut

1/2 cup honey, sirup or sugar

2 eggs

1 lemon, grated rind and juice

2 tablespoons cream 2 tablespoons butter

Press the cheese through a ricer, add other ingredients and mix thoroughly. Turn into paste lined pie-pan and bake (450° F.) until the mixture thickens slightly. Lower the heat (325° F.) and bake until firm.

No. 2 - Omit raisins or coconut and spread preserves or jam on top after the pie is baked.

Custard Pie

2 or 3 eggs or 4 to 6 yolks 1/2 cup sugar 1/2 teaspoon salt

1/8 teaspoon cinnamon or nutmeg 2 cups hot milk

Beat the eggs, add sugar, salt, cinnamon and milk. Mix well and pour into unbaked crust. Place in a hot oven (450° F.) for ten minutes to bake sides and bottom of crust. This will help to prevent a soggy crust. Decrease the heat and cook (at 325° F.) until a silver knife inserted in the center will come out clean (about thirty minutes). The custard must not boil at any time. If it does, it will be watery.

Coconut Custard Pie

2 eggs

1/2 cup sugar

2 cups hot milk

1/4 teaspoon nutmeg 1 cup moist coconut 1/4 teaspoon salt

Beat the eggs and sugar together until light, then add the milk, nutmeg, coconut and salt. Line a deep pie-pan with crust, pour the mixture in and bake at 450° F. for ten minutes. Then reduce the heat to 325° F. and bake until a silver knife inserted in the center will come out clean (about thirty minutes). These quantities will make one thick pie or two thin pies.

Sour Cream Pie

1 1/2 cups sour cream

2 eggs

1 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg 4 tablespoons flour 1/2 cup chopped raisins

1 teaspoon vanilla

2 tablespoons sugar

Scald one cup of the cream in a double boiler. Mix egg-yolks, spices, flour, sugar and remaining cream and add slowly to the hot mixture. Cook fifteen minutes. Add raisins and vanilla. When partly cooled, pour into a baked crust. Cover with meringue made from stiffly beaten egg-whites and 2 tablespoons sugar. Brown in a slow oven (300°-350° F.).

Pumpkin Pie

1 1/2 cups prepared pumpkin 2/3 cup brown sugar 1 teaspoon cinnamon 1/2 teaspoon ginger

1 teaspoon salt

2 eggs

2 cups milk

Steam or bake fresh pumpkin and put it through a sieve. Canned pumpkin is ready to use. Add remaining ingredients in the order given. Turn into a crust-lined pan and bake. Use a high temperature at first (450° F.) to cook the bottom and sides of crust. Reduce the temperature and continue cooking at 325° F. until a silver knife inserted in the center will come out clean. Do not let the pie boil, as that will make it watery.

A delicious addition is one-half cup of fine chopped nut-meats. Whipped cream and a tart jelly are also very good with pumpkin pie.