Rhubarb Pie

Stew the rhubarb and strain through a sieve, sweeten to taste and add one beaten egg for each pie. No upper crust.

Peach Pie

Fill a pudding dish with pared peaches stones left in, sweeten to taste, add little water, and cover with puff paste. Delicious.

Lemon Pie

Four eggs, one and a half cup sugar, butter size of an egg, one-half cup of sweet milk, juice of two lemons. Stir the butter and sugar together with the yolks of the eggs, add the milk and lemon juice, stir well, then add the whites beaten to a stiff froth. Bake on a bottom crust. This makes two pies.

Raisin Pie

One pound raisins seeded and chopped fine, one pound white sugar, one lemon. Boil lemon peel in one pint of water till tender, then skim it out, pour the same water over the raisins, grate the lemon and add. Bake with an upper crust.

Cocoanut Pie

Grate one cocoanut, four eggs, two cups sugar, one-lialf cup butter, enough milk for two pies, mix sugar and butter to a cream, add other ingredients.

Grated Apple Pie

Three grated apples, two eggs, one lemon grated, sugar to taste, and milk and water to the consistency of squash pie.

Pineapple Pie

Pare and grate a large pineapple, and to every tea-cupful of pineapple add one-half teacup of fine white sugar, turn the apples and sugar into a dish lined with pastry. Bake thirty minutes.

Pie Crust

For each pie take a medium sized teacup of sifted flour, one heaping tablespoonful of lard, and about a quarter of a teaspoonful of salt; mix the lard but slightly through the flour, and use the coldest water to be had. Much de| ends upon the manner of mixing pie crust. Put it together with as little kneading as possible, and do not have it too stiff or too wet. A more delicate taste is given by having the shortening half butter. Bear on but lightly while rolling it.