"Thy life be as sweet as its last sunset sky Golden-tinted and fair as thine own Pumpkin pie!"

- Whittier.

Pie Crust

One scant cup of flour, one-fourth teaspoon of salt, two level tablespoons each of cold butter and lard. Cut butter and lard into the flour with a silver knife until the size of a pea or bean. Then wet half the mixture with ice water. Turn on board. Take a knife and fold the wet and dry ingredients together. Fold, divide into two parts, and roll out three times. Do not touch with the hands. Have everything ice cold. This makes one pie.

Apple Meringue Pie

Stew in a small quantity of water enough apples to make two large cupfuls when cooked. It should be quite thick when done. Rub through a strainer. Beat the yolks of two eggs until light and add them to the cooked apple with one cup of sugar and a small teaspoonful of cinnamon. Beat thoroughly. Line a pie pan with a good crust, pour in the mixture, and bake in the cooker oven until the crust is nicely browned.

Beat the whites of the eggs to a stiff froth with two tablespoonfuls of sugar, and spread over the pie when baked. Return to the oven to brown lightly, or brown with a hot soapstone.

Chocolate Pie

One pint of milk, add cocoa to taste, making it strong. Two eggs, one tablespoon of flour, onehalf cup of sugar, and teaspoon of vanilla. Boil milk and cocoa together, beat yolks of eggs, sugar and flour, and add to boiling cocoa. Stir until thick. Make a crust and bake, and pour the above custard into it when cold. Add a meringue of the whites of eggs. Brown.

Cottage Cheese Pie

Use two cups of cottage cheese, one cup of sweet cream, five tablespoons of sugar, and five eggs. Beat the cream into the cheese, beat the sugar and yolks of eggs together, and add to the cheese and cream. Last of all add the whites of eggs beaten to a stiff froth. Line two pie plates with thin pastry. Pour the ingredients in and bake in a moderate oven for one-half hour.

Cream Pie

One cup of sour cream, one-half cup of seeded raisins chopped fine, one cup of sugar, the yolks of three eggs, and one white of egg. One-half teaspoon of cinnamon, one-fourth teaspoon of cloves. Bake with one crust. Use the remaining whites of eggs for a meringue, adding two tablespoons of sugar. Brown. Sweet cream can be used if desired.

Custard Pie

Three eggs, one pint of milk, one-half cup of sugar, one teaspoon of corn starch, butter size of hickory nut, and pinch of salt. Flavor with nutmeg. Beat yolks of eggs with sugar, mix all together, and bake with one crust. Beat the whites and add a little sugar, spread over pie, and brown.

Dutch Apple Pie

One pint flour, two teaspoons baking powder, one teaspoon salt, two tablespoons sugar, one-fourth cup butter, one scant cup milk, two eggs, four tart apples. Mix dry ingredients together. Rub in the butter. Beat eggs light and add them to milk. Stir eggs and milk into the dry ingredients. Spread the dough about one-half inch thick in a flat pan. Core, pare, and cut the apples into eighths. Lay them on top of the batter thin edge down. Sprinkle with sugar and cinnamon. Bake about thirty minutes. Serve with cream. Good hot or cold.