Time Saving Pie Crust

One good full cup of lard, cold, 3 cups (round) full of flour, 1 even teaspoon salt. Rub together until thoroughly mixed, set away in cold place till you wish to make a pie. It will keep any length of time, cold and dry. When you wish to make a pie, take 1 cup of the mixture and as little cold water as you can possibly get it together with, hardly more than a teaspoon of water. Roll out and on the top crust sift or sprinkle a very little of the dry mixture to make it flaky.

- Mrs. R. F. Thaxter.

Pie Crust

Two and a half cups of flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 cup lard and butter, or either one, ice-cold' water to mix into soft dough. Makes 2 or 3 pies.

- Ella W. Stewart.

Chocolate Pie

Four tablespoons grated chocolate, 1 cup sugar, 2 cups milk, yolks of 3 eggs. Heat chocolate and milk together, add sugar and yolks of eggs beaten together to a cream. Flavor with vanilla. Bake with under crust. Spread meringue of beaten whites over the top and brown.

- Ella W. Stewart.

Cream Custard Pie

Two very full teacups milk, 1 tablespoonful butter, 2 tablespoonfuls of flour, 1 teacup of sugar, teaspoonful of vanilla and yolks of 3 eggs. Mix together and pour into crusts; that have been baked almost done. Set in oven and watch very closely to see that they do not get beyond the creamy stage before they are removed. Make meringue of the whites of eggs, using 1 scant tablespoonful sugar to the egg.

- Mrs. L. B. Shook.

Berry Custard Pie

Take the juice off a quart of berries and add about ½ teacup of sugar if the juice is very tart, set it on the stove and boil 10 minutes; let cool. Beat 2 eggs until very light and creamy, add a teaspoonful of vanilla. Stir the egg and berry juke until thoroughly mixed. Put in one crust and bake as. ordinary custard pie. - Leona Husband.

Peach Pie

Line the pie plate with a rich crust. Peel peaches and cut in halves (removing stones) and place them on the crust. Make a paste of a piece of butter size of a walnut, ½ cup sugar, 2 tablespoons water, 1 tablespoon flour heated well together. Spread over the pie and bake. - Mrs. W. J. Wade.

Lemon Pie

Moisten a heaping tablespoon of corn starch with cold water, then add 1 cup boiling water. Stir over fire until it boils and cooks the corn starch 2 or 3 minutes. Add 1 teaspoon butter, cup of sugar. Take off fire and when slightly cool, add an egg well beaten and the juice and grated rind of a lemon. Add a meringue to top. Makes one large pic.

- Mrs. John E. Hill.

Pumpkin Pie

Three-fourths of a cup of white sugar, half a cup of milk, 2 eggs, three tablespoons stewed pumpkin. Beat the yolks and whites of the eggs separately, adding the white lastly. Flavor with 1 teaspoon ginger and ½ teaspoon cinnamon.

- Mrs. F. A. Carpenter.

Pumpkin Pie

One and a fourth cups pumpkin, ½ cup sugar, 2 tablespoons molasses, 1 beaten egg, ½. teaspoon salt, from ¾ to 1 tablespoon ginger, 1 cup rich milk. Makes one large pie.

- Mrs. A. R. Heald.