Orange Filling For Pie

Three-fourths cup sugar, three tablespoons flour, two egg yolks, juice and grated rind one orange and one tablespoon of lemon juice, one teaspoon butter, one-half spoon salt. Mix sugar, flour, yolks of eggs, salt, rind and juice of orange and lemon, pour over three-fourths cup of boiling water and stir in double boiler until thick, turn into pie form, and cover with meringue. - Mrs. Finney, Williams, Ariz.

Sweet Potato Pie

One cup sweet potato, put through sieve; two eggs well beaten, one cup sugar, one pint milk, tablespoon melted butter, tablespoon flour, pinch salt, half teaspoon cinnamon. Mix well. Bake in one crust. - Mrs. J. F. Daggs, Williams, Ariz.

Prune Pie

Make an ordinary pie crust, line tin and bake. Then make a filling as follows: One cupful of sugar, yolks of two eggs, two tablespoonfuls of flour, one teaspoon of vanilla, one teacup of cooked mashed prunes, one teacup of water, and butter about size of a walnut. Boil the filling until thick, put into pie crust. Then beat the whites of the two eggs to a froth; mix with two teaspoons of sugar, spread on filled crust and brown. - Mrs. W. A. Parr, Winslow, Ariz.

Pumpkin Pie

Cut pumpkin in pieces about four inches square. Remove seeds and pulp, but not the rind. Steam two hours or until nice and soft. Put in the oven one moment to dry. Run all through a colander. To one cupful of pumpkin add one cupful rich, sweet milk, two beaten eggs, two tablespoonfuls molasses, one teaspoonful ginger, pinch salt and cinnamon, each; one-half pinch cloves. Sweeten to taste; butter the size of walnut. If the above is not soft enough add more milk. Bake with under crust only. Serve not quite cold with Edam cheese. - Miss Charlotte Wickstrom, Hartford, Conn.

Pie Crust

Two cupfuls cold flour, four tablespoonfuls cold lard, one teaspoonful salt. Rub lard into flour and salt Moisten with as little ice water as will mould well. Put little flour on baking board, and roll out for under crust. For upper crust roll out some of the above dough, and spread some soft butter or lard over it; fold over and roll again. Make holes in upper crust for ventilation. Dampen edge of under crust with ice water or beaten egg before putting together. - Mrs. M. S. Carpenter, Hackensack, N. J.

Pie Crust

One cupful flour, one tablespoonful butter, one tablespoonful lard, pinch soda, one-half teaspoonful salt. Sift salt, soda and flour in a mixing bowl, put in the cold butter and lard in the bottom of the bowl, cutting it with a knife into pieces about the size of dice. Moisten with as little ice water as will mould well. Roll out for under crust. If wanted richer for upper crust, spread on butter and roll again. Moisten edges with beaten egg. - Miss Charlotte Wickstrom, Hartford, Conn.

Never Fail Pie Crust

Three cups of flour, a pinch of salt, one scant half teaspoon baking powder sifted in flour, one-half cup lard, one-half cup butter, one-half cup ice water. Mix dry ingreaients well, then add water; mix and roll out, double over and roll out several times as the rolling and doubling over each time make it flaky. - Mrs. Geo. Barney, Williams, Ariz.