Amber Pie

One cup jam (or any kind of fruit butter), one cup sour cream, one-half cup sugar, butter size of an egg, yolks of three eggs, teaspoon vanilla, tablespoon cornstarch, or flour. Boil until like jelly. Pour in baked crusts and put beaten whites on top and brown. Use apple butter instead of jam: one and one-half cups apple butter sweetened to taste and a little more flour or cornstarch. This makes three pies.-Selected.

Butter Scotch Pie

Melt one heaping tablespoon of butter and one cup brown sugar together. Have ready one cup of milk, yolks of two eggs, one-half cup of flour, pinch of salt, beaten together; stir in butter and sugar and cook till thick; when cool pour into baked crust, cover top with meringue made with the whites of the two eggs. - Mrs. W. G. Wheatcroft.

Cream Pie

One pint milk, yolks of three eggs, three-fourths cup sugar, three tablespoons flour, one tablespoon butter, pinch salt; boil until it thickens, flavor and put into a crust already baked. Put the whites on top.-Mrs. W. G. Wheatcroft.

Whipped Cream Pie

Sweeten one teacup very thick cream; make as cold as possible without freezing. Flavor to taste. Beat until light and keep cool. Make moderately rich crust, prick well with fork to prevent blistering and bake. Spread on the cream with bits of jelly on top. This makes two pies.

Vinegar Pie

One cup of sugar, one egg, one tablespoon flour, a little nutmeg. Beat well. Add one cup of water and one tablespoon vinegar.

Sweet Potato Pie

Boil two good-sized potatoes until nearly done. Have pie tin lined with crust, slice over it the potatoes, and add bits of butter, half cup sugar; dust with ground cinnamon. Finish with upper crust. To be eaten hot.

Cream Puffs

One-half cup melted butter, one cup hot water; boil together in double kettle. While boiling stir in cup flour, take off and let cool, then stir two eggs in, alternately, then drop in buttered tins. Bake in hot oven. Flavor to taste.

Filling. - Cook one cup milk, one egg and one-half cup sugar. Thicken with cornstarch or flour. - Mrs. M. Eastwood.

Green Tomato Mincemeat

Chop fine, four quarts green tomatoes, drain off juice, cover with cold water, boil thirty minutes, drain; par-boil three times. Add two pounds brown sugar, one pound raisins, one-half pound citron, one cup suet, one tablespoon salt, one-half cup strong vinegar. Mix and cook till thick. When cold, add one teaspoon each of cloves, cinnamon and nutmeg, to suit taste.

Lemon Pie

Yolks of two eggs, two heaping tablespoons flour. Mix to a paste with cold water, then put on the stove and add about one-half pint boiling water. To this paste add one scant cup granulated sugar, juice and grated rind of one-half of a lemon, pinch of salt, small lump of butter. Mix all well together. Have pie pan lined with pastry, put mixture in while hot and bake in moderate oven. Beat the whites to a stiff froth and sweeten. When the pie is done, cover with frosting and brown. This makes one pie. - Mrs. A. S. Toops.