Mock Cherry Pie (Cranberry)

Cut in halves 1 cup cranberries and mix them in a bowl with 1 cup sugar, 3/4 cup cold water and 1 tablespoonful of flour. The flour should be mixed dry with the sugar before adding to the cranberries and water. Last add 1 teaspoon vanilla. Bake in deep pie plate between two crusts. This makes one small pie. For a large pie plate add 1/2 cup cranberries more and the balance in proportion. - Mrs. C.

Chocolate Pie

One cup milk, 1 cup sugar, 1/2 cup chocolate, yolks of 2 eggs, pinch salt, 1 teaspoon vanilla, 1 tablespoon flour. Boil till thick. Put into pie crust already baked. Make meringue of the whites of eggs and powdered sugar and brown in oven. - Miss H. B.

Cocoanut Pie

One pint milk, pinch salt, 2 tablespoons cornstarch, 3 eggs, 3/4 cup sugar, 1 teacup cocoanut, small piece butter, 1/2 teaspoon vanilla. Scald milk in double boiler. Add beaten yolks, sugar and cornstarch, dissolved in a little milk. Allow to thicken like custard, stirring all the while. Then add cocoanut. Remove from fire, add vanilla, fill rich pie crust which has been previously baked, add sweetened meringue of whites, sprinkling cocoanut over top, if desired, and brown in oven. - Mrs. E. D. K.

Cranberry Pie

One cup of cranberries, chopped very fine or put through grinder. Put over this 3/4 cup of sugar and let it Califene is manufactured in our Refinery at So. San Francisco under Government Inspection, and under ordinary conditions CALIFENE will reach the home from two to three weeks fresher than Eastern product Califene Shortens Perfectly And Is Made in California If you cannot secure CALIFENE from your dealer, it will pay you to communicate with the Western Meat Company San Francisco, Oakland, San Jose, Sacramento, Stockton

Cream Pie

Stir to a cream 1/2 cup of sugar and 1 teaspoon-ful butter; add 2 well beaten eggs, 2 tablespoons flour and 2 cups milk. Stir well together and flavor with orange. Bake in under crust. - H. H.

Fanchonettes

Invert patty tins and cover with puff paste. Prick and bake in a quick oven until done, but not very brown. Remove, fill with lemon filling, as for lemon pie, and return to oven. Cover with meringue and brown. - M. C. C.

Frangipan Pie

Cut and bake three circular pieces of good pastry, flat, about 1/8 inch thick. Filling - Mix 3/4 cup sugar, 1/4 cup flour, 1/8 teaspoonful salt, 2 eggs slightly beaten and pour on while stirring constantly 1 1/2 cups scalding milk. Cook 15 minutes in double boiler, stirring constantly until thickened. Add 1 1/2 tablespoonful butter, 5 cents worth of macaroons, crushed, or nearly a cup full, 2/3 teaspoonful vanilla, 1/3 tea-spoonful lemon juice. Top off with powdered sugar or whipped cream. - Mrs. S. J. P.

Lemon

Apple Pie - Two apples chopped fine, juice and rind of 1 lemon, 1 cup sugar, 1 egg. Bake with two crusts. - J. S.

Lemon Custard Pie

One cup of sugar, yolks 3 eggs, 1 spoonful of flour or cornstarch, juice and grated rind of 1 lemon, butter the size of a walnut, 1 cup of milk or water. Mix and cook until it thickens. Beat the whites to a stiff froth and add 4 tablespoons of sugar for the frosting. Beat lightly. Bake the crust first, then fill and add the frosting. Set in a warm oven a few minutes. - Mrs. C. L. S.

Lemon Pie; - Beat the yolks of 4 eggs with 9 tablespoonfuls of white sugar, add 2 teaspoonfuls of melted butter, half a tumbler of milk and the grated rind and juice of 2 lemons. Pour this mixture into a lower crust and bake. Cover the top of pie with a frosting made of the beaten whites of 4 eggs and 4 tablespoonfuls of powdered sugar, and brown slightly in the oven. - Mrs. M. M.