Sour Cream Pie

Two-thirds cup sour cream, fill up cup with milk; two eggs; one cup sugar; one tablespoonful Sperry Flour; one tablespoonful vinegar; one cup chopped raisins; all kinds of Folger's Golden Gate spices to suit taste. Mix eggs, sugar, flour, raisins and spices together; then add vinegar and cream last. Bake between two crusts. This makes one pie. It is an excellent substitute for mince pie and very good.

Lemon Pie

Put into a saucepan, grated rind and juice of one lemon; one teaspoonful of butter; large cup sugar; and a heaping tablespoonful cornstarch. Put on stove and stir into it one large cup boiling water, and cook for about one minute; when cool beat in one egg. Bake with upper crust.

A. E. P.

Squash Pie

Two cups squash; three-quarters cup sugar; three eggs; two tablespoonfuls molasses; one tablespoonful melted butter; one tablespoonful ginger; one teaspoonful Folger's Golden Gate Cinnamon; two cups milk; little salt. Makes two pies.

Miss Bryant.

Lemon Pie

Put three cups sweet milk on fire in saucepan: mix two tablespoonfuls Sperry Flour, and one of corn starch with cold water or milk, and stir in hot milk when boiling; cook one minute, then set aside to cool. Then mix together four heaping tablespoon-fuls sugar, the grated rind of one and juice of two lemons, and the yolks of two eggs. Stir into the milk, and pour into a deep pan lined with good pie paste, and bake slowly for half an hour. Beat the whites of two eggs to a stiff froth, add two tablespoonfuls sugar, and ,-spread on top. Replace in oven till a delicate brown.

Mrs. H. Wilson.

Lemon Pie

One cup sugar; yolks of three eggs; the white of one egg; one tablespoonful butter. Stir until very light, then add two-thirds cup of water and two good tablespoonfuls Sperry Flour. The rind and juice of one lemon; beat the white to a stiff froth and stir into the mixture just before putting into the crust.

Mrs. Penson.