Pineapple Pie

2 cups crushed pineapple 2 tablespoons corn-starch 1/2 teaspoon salt

1/2 cup sugar Juice 1/2 lemon 2 egg-yolks

Scald the pineapple. Mix corn-starch, salt and sugar, and stir into the pineapple. Stir and cook ten minutes. Add lemon-juice and beaten yolks slowly. Cover and let cook five minutes. When cool, turn into baked crust, and cover with whipped cream or a meringue made from the whites of the eggs, or ornament with baked circles, crescents, or other figures cut from remaining crust.

Peach Pie

2 cups cut up peaches 1/4 cup water 1/8 teaspoon allspice, if desired

1 cup sugar

1 teaspoon butter

Pare peaches and slice thin. Put in pie-pan lined with paste; sprinkle with sugar and spice, add water and dot with butter. Cover with upper crust and bake forty minutes in hot oven (450° F. 10 minutes, then 425° F. 30 minutes).

Fig Pie

3/4 pound dried figs

1 1/2 cups boiling water

2 eggs

2 tablespoons powdered sugar

2 tablespoons granulated sugar 1/2 teaspoon salt

Cut the figs fine, add boiling water and cook about one-half hour, or until the skins are tender. Beat the egg-yolks, add the granulated sugar and the salt, stir into the figs and cook until the egg thickens. Turn into a baked crust. Cover with a meringue made of the stiffly beaten egg-whites and the powdered sugar. Brown in a slow oven (300°-350° F.).

Prune Or Date Pie

1 cup cooked and pitted prunes or dates 1 lemon, juice and grated rind 1 cup water or juice 1 tablespoon flour

1/2 cup sugar

2 tablespoons butter

1 teaspoon cinnamon or nutmeg, or 1/4 cup moist coconut, if desired

Cook the prunes with the other ingredients until slightly thickened. Add a little cinnamon or nutmeg, if desired. Bake between two crusts in a hot oven (450° F. for 10 minutes, then 425° F. for 30 minutes). Prune or date pie is delicious served with ice-cream or whipped cream. This amount makes a small pie.

Strawberry Pie

1 cup sugar

2 1/2 tablespoons flour

1/4 teaspoon salt

1 quart strawberries, washed and hulled

2 teaspoons lemon juice

1 recipe Plain Pastry (page 588)

Mix sugar, flour and salt together. Mix with strawberries and lemon juice. Line pie plate with pastry and fill with fruit mixture. Adjust top crust, gash to allow for escape of steam. Bake in a very hot oven (450° F.) for 10 minutes, then reduce to moderate (350° F.) and bake 30 minutes longer.

Raisin Pie

No. 1.

1 cup seeded raisins 2 1/2 cups water 1 cup sugar 1/8 teaspoon salt

4 1/2 tablespoons flour

1 egg, beaten

3 tablespoons lemon-juice

3 teaspoons grated lemon rind

Mix the sugar and flour, add with the seasonings to the beaten egg, add the raisins and liquid. Cook in double boiler until mixture thickens. Cool, then pour into pastry lined pie plate, adjust top crust. Bake in a hot oven (450° F.) for 10 minutes then reduce to 350° F. and bake 30 minutes longer.