Banana Pie

Make a custard as follows: Mix together the yolks of two eggs, beaten till light, and one tablespoon cornstarch. Add this to half a pint of boiling milk (or water) sweetened to taste; stir till cooked and let cool. Slice two medium-sized bananas, mix in the custard and place in a previously baked crust. Ice with the whites of the eggs.-Mary Cadwell Barnett.

Grape Pie

Two cups seeded grapes, two cups sugar, yolks of four eggs, two tablespoons flour; cover with whites of four eggs. Make a rich crust, and don't roll too thin. This makes two pies. - Mrs. Maud Johnson, Harrisburg, Ill.

Banana Cream Pie

Yolks of two eggs, one-half cup sugar, a small piece butter, one teaspoon cornstarch, one pint milk (put milk on to scald, add rest and cook until thick). Put layer of cream in crust, then layer of bananas, then cream, and frost with whites of two eggs. - Mrs. E. C. Bradshaw, Albion, Ill.

Cream Pie

Yolks of two eggs, one pint sweet milk, one-half cup sugar, one tablespoon flour, one teaspoon butter, and flavor with vanilla. Bake the shell first and then add the cream. - Mary Melrose.

Rhubarb Meringue Pie

Mix together one and one-half cups sugar, two tablespoonfuls flour, and a pinch of salt. Add the slightly beaten yolks of two eggs and three cups of finely chopped rhubarb. Stir well, turn into a pie plate lined with rich paste, and bake in moderate oven. When done, beat the whites to a stiff froth with two tablespoons sugar, spread roughly over pie and brown slightly. - Mrs. A. L. Patterson.

Grape Custard Pie

Two eggs, saving white of one for top, one tablespoon flour, one tablespoon butter, one cup sugar, one cup grapes, whole or mashed. Beat eggs, flour, butter, and sugar together, then stir in the grapes.

Cocoanut Pie

One cup grated cocoanut, two teaspoons flour. Mix with one cup milk or water, place on stove, stir until thickens, add one tablespoon butter, while warm. When cool, add a little salt, yolks of two eggs, one small cup of sugar, add the cocoanut, beating all together. Fill the crust and bake. Beat whites with three tablespoons powdered sugar, spread on the top, return to oven and brown slightly. - Bertha Hardy.

Pumpkin Pie

One or two eggs, one cup of old fashioned brown sugar, one cup of pumpkin, one teaspoon of cinnamon, one-half teaspoon of ginger, one-half teaspoon of salt, milk as thin as desired. Bake in moderate oven. When nearly done lift to the upper shelf to make rich brown.-Mrs. B. F. Batson.

Chocolate Pie

Two large tablespoons of Baker's chocolate or cocoa, one pint of water, yolks of two eggs, two tablespoons cornstarch, six tablespoons of sugar. Boil until thick. One teaspoon vanilla. Pour in a baked crust. Put beaten whites on top and brown. - Mrs. A. L. Patterson.

Cheese Cake Pie

Three cups curd, one-half box currants, two cups sugar, five eggs, saving the whites of four for tops, two pints sweet milk, lump of butter size of an egg. Flavor with lemon. Enough for three pies. - Mrs. C. H. Wright.