Filling For Pie

One cup chopped rhubarb, 11/2 cups sugar, yolks of 2 eggs, 1 tablespoon cornstarch. Beat whites for the top and spread after pie is baked. Any fruit can be used. - Mary Sargent.

Hints For Pie Making

Pie dough several days old, if kept in a cool place, makes more crisp and tender crust than that freshly made.

Sprinkle fine cracker crumbs over the bottom crust in fruit or berry pies that are apt to be too juicy. This is better than thickening with flour, as the free juice is kept in its natural state.

If your custard pie curdles or gets watery, try sifting your sugar with one level teaspoonful of flour. Beat this into the eggs, then add the milk.

Plain Pie Crust

One cup of flour, 2 level tablespoons of lard, 3 tablespoons of water. Rub lard into the sifted flour until it is nothing but crumbs; then add water enough to make a soft, rather dry, ball of dough. Flour the board and roll out, slightly dusting the upper part of the crust. (Enough for one pie.) - M. Z. T.

Almond Tarts

Roll a nice, rich puff paste thin. Cut out with a glass or cooky cutter. With wine glass or smaller cutter cut out the center of two out of three. Lay rings thus made on the third, and bake. Filling: 2 tablespoons almond paste, 2 eggs, 2 teaspoons flour, 3 teaspoons sugar. Smooth paste with back of spoon, add a little water and let come to a boil. Mix dry flour and sugar and add 3 beaten yolks. Add a pinch of salt and let come to boil, like custard. Fill shells. Cover with meringue of whites, slightly sweetened, and sprinkle a little granulated sugar over top. Put in oven to brown slightly. - Mrs. E. D. K.

Banbury Tarts

Quarter pound dried figs, 1 cup seeded raisins, 1 cup water, 1 cups sugar, 1 orange, rind and juice; 1 lemon, rind and juice; 1 cup nut meats. Chop fine figs, raisins and rinds. Cook until thick and let cool. Better if made a day before using. Roll rich pie crust thin; cut with biscuit cutter.

Place tablespoon of mixture on one side of crust and fold over. Bake light brown. Splendid with coffee. - Mrs. J. B.

Banbury Tarts

One cup raisins, stoned and chopped; 1 cracker finely rolled, 1 egg slightly beaten, 1 cup sugar and grated rind and juice of lemon. Fill puff paste rolled 1/8 inch thick and cut in pieces 3 by 3 1/2 inches, with this mixture, about 2 teaspoonsful to each piece; moisten edge with cream half way round; fold over and press lower edge over upper with three-tined fork dipped in flour. Bake 20 minutes in slow oven.

Butter Scotch Pie

Make an under crust of pastry; prick with fork and bake. Part 1 - Melt butter (size of walnut), 1 cup brown sugar, 4 tablespoons milk. Boil 5 minutes. Part 2 - Beat yolks of 2 eggs, 1 cup milk and 2 tablespoons flour (smoothed with a little water) together and pour in the first part. Boil until thick, stirring all the time. When cool pour into the crust and put on the top the beaten whites of the eggs. Brown in oven. - Mrs. R. B. P.