Orange Souffle Pie

1 cup of orange juice and grated rind. 1 lemon and grated rind. 3/4 cup of sugar.

4 tablespoons corn starch or flour. 3 eggs, separated. 1/4 cup sugar.

Heat orange and lemon juice and grated rind in a double boiler. Mix 3/4 cup of sugar and flour until well blended; add to hot juice and cook until thick. Beat egg yolks, add to hot mixture and cook 5 minutes. Beat egg whites until stiff, add 1/4 cup sugar. Fold into hot mixture and pour into a baked pastry shell. Place in a slow oven and bake until the top is a delicate brown, about eight minutes. This last may be omitted if wished. Cool thoroughly before serving.

Butterscotch Pie

1 1/2 cups brown sugar.

2 tablespoons butter.

4 tablespoons corn starch or flour. 2 eggs, separated.

1 egg, beaten.

1 cup scalded milk.

1/2 cup cold milk.

1 teaspoonful vanilla flavoring.

Mix flour or corn starch with cold milk to a smooth paste; add to hot milk and cook over hot water until thick, about 15 minutes. Beat 1 egg and 2 egg yolks and add to the thickened mixture. While the first mixture is cooking put the sugar and butter in a saucepan and cook, stirring constantly until perfectly blended and sugar is somewhat melted. Add this to the other mixture, cook until thick. Add vanilla and pour into a baked pastry shell. When cool, beat the whites of two eggs very stiff. Add gradually 4 tablespoons of sugar and a few drops of vanilla. Pile on top of pie and set in a slow oven until a delicate brown, about eight minutes.

Pumpkin Or Squash Pie

1 1/2 cups milk. 2 eggs.

1 cup brown sugar. 1 teaspoon cinnamon. 1 teaspoon ginger.

1/2 teaspoon nutmeg. 1/4 teaspoon salt. 1 1/2 cups cooked pumpkin. 1/3 cup orange marmalade.

Put ingredients in upper part of a double boiler and cook until somewhat thick. Pour into a pastry lined pie dish and bake until firm, having oven hot when pastry is first put in but immediately reducing the heat.

Lemon Meringue Pie

1 1/3 cups boiling water. 1 cup sugar. 1/3 cup of lemon juice. Grated rind of lemon.

2 teaspoons butter. 4 tablespoons flour. 2 egg yolks, legg.

Mix the sugar and flour; add the boiling water stirring constantly. Cook over hot water until thick, then add butter, beaten egg yolks and egg, lemon rind and juice. Stir constantly, cooking until thick. Pour into a baked pastry shell. Cool and cover with a meringue made by beating 2 egg whites until stiff then add gradually 2 tablespoons of sugar, beating well. Fold in 2 more tablespoons of sugar and pile on top of lemon filling. Bake on the top grate of a very moderate oven about eight minutes.

Custard Pie

1 1/2 cups scalded milk.

3 eggs.

2/3 cup sugar.

1 teaspoon vanilla. Nutmeg.

Beat eggs slightly, add sugar and vanilla, then add the hot milk and pour into a pastry lined pie dish and sprinkle top with nutmeg Have oven hot when pie is first placed in the oven but immediately reduce the heat.