Pumpkin Chiffon Pie

1 tablespoon gelatin

1/4 cup cold water

1 1/2 cups cooked pumpkin

1 cup brown sugar

2 teaspoons cinnamon 1/2 teaspoon ginger 1/4 teaspoon allspice

1/2 teaspoon salt

2 tablespoons butter 1/2 cup milk

3 eggs, separated

2 tablespoons granulated sugar 1 baked pastry shell

Soften gelatin in cold water for 5 minutes. Combine next 8 ingredients with slightly-beaten egg yolks in the top of a double boiler. Cook over water until thickened. Add gelatin and stir until dissolved. Cool until beginning to congeal. Beat egg whites, add sugar and beat until stiff. Fold into pumpkin mixture. Pour into baked pastry shell and chill until firm. Makes 1 (9-inch) pie.

Cream Pie

1 cup hot milk

1 tablespoon corn-starch

1/4 cup sugar

1/4 teaspoon salt

2 egg-yolks or 1 whole egg

1 teaspoon vanilla

Scald the milk. Mix the corn-starch, sugar and salt and add hot milk, slowly. Cook twenty minutes over hot water. Beat the egg-yolks and add slowly, stirring rapidly. Cool and add vanilla. Put into a baked crust.

Variations Of Cream Pie

Banana or Orange Pie - -Slice fruit into baked crust and cover with cream pie filling. Cover top with meringue made from two egg-whites and two tablespoons powdered sugar. Brown in a slow oven (300°-3 50° F.).

Chocolate Pie - Use only seven-eighths of a tablespoon of corn-starch. Add two tablespoons grated chocolate and two tablespoons sugar just before removing cream pie filling from the stove. Beat well. Cover with meringue made as in banana or orange pie above.

Coconut Pie - Add four tablespoons moist coconut to the cream pie filling and two tablespoons shredded coconut to the meringue. Make meringue as directed for banana or orange pie above.

Nut and Raisin Pie - Stir one cup of chopped nuts or raisins, or nuts and raisins combined, into the filling, and sprinkle a few over the top.

Date Pie - Add one cup of chopped dates to the filling. Cover with meringue as directed for banana or orange pie.

Butterscotch Pie

1 1/2 cups milk

1 cup brown sugar

2 tablespoons corn-starch

2 eggs

2 tablespoons butter

2 tablespoons powdered sugar

Heat one cup of milk with the sugar until the sugar is free from lumps. Mix the corn-starch, one-half cup milk and egg-yolks and add to the hot mixture slowly. Cook in a double boiler until thick, stirring constantly; then continue to cook for ten minutes longer, stirring occasionally. Remove from fire and add butter. When cool, pour into a baked pastry shell. Cover with meringue made from the stiffly beaten egg-whites and the powdered sugar. Brown in a slow oven (300°-350° F).

As an Attractive Variation, cover the top of the pie with halves of marshmallows instead of meringue, and brown in the oven. In this case, use one whole egg instead of two yolks.