One cup pure, sweet cream, whites of three eggs beaten light. Mix together dry one-half cup sugar and one teaspoon corn starch then stir this mixture into the cream. Fold the beaten eggs into the cream and flavor to taste. Bake as you would custard pie. - Mrs. Robt. Finnic Soda Springs, Ariz.

Cream Pie

One cup sugar, one tablespoonful corn starch, two tablespoons flour, four yolks well beaten, two cupfuls milk, one teaspoonful vanilla. Boil in double boiler until right consistency. Fill shells of baked puff paste with mixture. Put beaten whites on top and set in the oven a moment to brown. Serve almost cold. - Mrs. M. S. Carpenter, Hackensack, X. J.

Cream Pie

One tablespoon corn starch, two-thirds pint milk, salt, yolk of one egg. Beat the white with a little sugar for the top. Put in the oven a minute. The crust is baked separately, then filled. - Mr?. Geo. A. Cole. Middletown. Conn.

Cream Pie

Yolks of two or three eggs, one-half cup sugar, small lump butter, one and one-half cups milk, one tablespoon corn starch, one teaspoon extract. - Mrs. Daggs, Williams, Ariz.

Cream Pie

One cup sugar, one-half cup butter, one-half cup sweet milk, two scant teacups of flour, two teaspoons of baking-powder. Makes two pies. Split open pie and put in this filling: One pint sweet milk, three heaping tablespoons of sugar, three tablespoons of corn starch. Frosting over top: Whites of three eggs well beaten, three even tablespoons of sugar. - Mrs. Ree Stockton, Librarian, Somerville, Texas.

German Cream Pie

One-half cupful hard butter, three-fourths cupful flour with one-half saltspoonful baking powder, one-half saltspoonful salt. Moisten with one well beaten egg. Put little flour on moulding board, and roll above dough very lightly. Oil tin, cover the bottom with rolled dough, moisten with egg around the edges. Bake ten minutes in a moderate oven. Filling: Put one cupful milk in double boiler, six tablespoonfuls sugar, two tablespoonfuls flour, two teaspoonfuls vanilla, yolks of three well beaten eggs. Cook until it thickens. Cool and add to above crust. Brown slightly in the oven. If a meringue is desired, do not brown until you have added the beaten whites of three eggs with two tablespoonfuls sugar on top of pie. Then brown slightly. - Mrs. Dermont, Williams, Ariz.

Strawberry Cream Pie

Cream two rounding tablespoonfuls butter, and beat in three-fourths cup sugar, add one whole egg and one yolk of egg beaten light. Sift together one and one-fourth cups flour, one-third cup corn starch, two and one-half level teaspoonfuls baking powder, and add alternately with one-half cup milk to butter and sugar. Bake in two round layer cake pans. When ready to serve, put cream filling between layers and meringue over top. For cream filling, mix two and one-half level tablespoonfuls corn starch with three tablespoonfuls cold milk, add one cup scalded milk. Cook thoroughly over hot water for twenty minutes, stirring frequently after first thickened. Add one-fourth cup sugar, few grains salt, one-half teaspoon-ful butter, one-fourth teaspoonful lemon extract, and one well beaten egg. Remove from fire, beat well, and cool before spreading on cake. When ready to serve, prepare meringue for top by beating whites of two eggs very stiff. Add gradually and beat in well one-fourth cup powdered sugar, with a few drops lemon juice. Put meringue over top of pie, and drop ripe strawberries into meringue so as to half conceal them in the fluffy mixture. This pie should be served as soon after preparation as possible. - Contributed, Williams, Ariz.

Sour Cream Pie

One egg, one cup sour cream, one cup chopped raisins, one-half cup sugar, one-fourth teaspoon cinnamon, one-fourth teaspoon cloves. Mix and bake in double crust. - Mrs. C. C. Hutchinson, Flagstaff, Ariz.

How To Make Custard Or French Pie

Custard Pie

Heat three cups of milk, beat yolks of three eggs very light and one-half cup of sugar, one-half teaspoon of salt and a little nutmeg; add the hot milk and the whites of three eggs beaten stiff. Brush"'the crust with the white of an egg. - Mrs. C. A. Lindstrom. Bellmont. Ariz.

French Pie

Yolks of four eggs, one cup maple syrup, one-half cup sugar, one-half cup butter; mix well. Made without top crust, beat slowly whites of two eggs, one-half cup sugar; place on top and brown lightly in oven. - W. A. Fields, Williams, Ariz.