Cream Prune Pie

Add a little sugar to prunes while cooking; when done stone and press through a coarse sieve or a colander. Take a cupful of pulp, add a cupful of cream or rich milk and the yolks of three eggs well beaten. Flavor lightly with vanilla and add a pinch of salt. Bake in an under crust as quickly as possible. Use whites of eggs with two tablespoonfuls of sugar for meringue, place on top and brown.

Alice M. Ball, San Jose.

Sour Cream Pie

1 cupful of sour cream. 1 cupful of brown sugar, 1 cupful of raisins, Juice of half a lemon or two tablespoonfuls of vinegar. Spices to taste.

Mrs. E. F. Hawkins.

Chocolate Pie

1 large cupful of milk,

2tablespoonfuls of grated chocolate, 3/4 cupful of sugar,

Yolks of three eggs. Heat chocolate and milk together; add sugar and yolks beaten to a cream. Flavor with vanilla. Bake with undercrust. Make meringue of the whites and spread on top.

Mrs. E. L. Baker.

Lemon Pie

1 lemon,

1 small cupful of sugar,

1egg, butter size of an egg,

2 tablespoonfuls of flour.

Mix sugar and butter together, then put in egg well beaten. Mix flour well with little cold water, then pour in boiling water till like paste. When cold, add to the sugar and egg, then put in juice of one lemon and bake with. lower crust only. After it is baked, spread over the top whites of two eggs beaten to a stiff froth, in which one-half cupful sugar has been stirred; return to oven until slightly browned.

Mrs. J. B Porter.

Lemon Pie

Juice and grated rind of one lemon,

1 cupful of boiling water, 2/3 of a cupful of sugar.

Beat the yolks of two eggs with two dessert-spoonfuls of corn starch; add to the above and cook until thick. Line pie plate with paste and bake, then pour the mixture in. Ice with whites of the two eggs beaten with two tablespoonfuls of sugar and brown in oven.

Mrs. 0. S. Trimmer, Pacific Grove.

Lemon Pie

2cupfuls of water, 2 cupfuls of sugar, Butter size of a walnut,

2 tablespoonfuls of corn starch,

Juice of three lemons,

Yolks of five eggs. Boil sugar, water and butter together, add corn starch wet up with water, the yolks of the eggs well beaten and lastly the lemon juice. Whites for frosting. Put in a cool oven to set and it will not fall. Bake crust first and add filling when rather cool.

Mrs. Ida Walker.

Lemon Pie

Beat yolks of five eggs thoroughly; gradually stir in five tablespoonfuls of sugar and juice of one lemon Lemons differ so in degree of sourness that it is best to taste; if not sweet enough add more sugar, if not sour enough, more lemon. Place this mixture in a double kettle to cook, stirring almost constantly. It must be thick enough to hold a spoon upright before removing from fire; then add a teaspoonful of butter. Be careful it does not cook until it curdles. There is always a happy minute at which to take it off. Have the whites of five eggs beaten to stiff froth and gradually mix the yolks and whites The pastry should be previously baked in quite a deep pie plate. Put filling into crust, piling up high, and brown in a very rapid oven, watching carefully. This recipe doubled makes three small pies.

Mrs. A. Shaw, Hollister.