Pineapple Custard

1 can of pineapples cut fine, 2 cups sugar, small, 2 cups sweet milk, 4 eggs, 1 tablespoonful of melted butter. Beat eggs well, then mix in the melted butter and the milk, pineapple, and last the juice from the canned fruit. Bake immediately in a moderate oven in a rich pastry. If fresh pineapple they must be boiled first. Makes 2 custards.

Sallie R. Winebrenner.

Jelly Pie

Crumbs

2 1/2 cups flour,1 1/2 cups sugar,1/2 cup lard.

Jelly

1 cup table-syrup, 1 cup hot water, 1 teaspoonful soda, juice of 1 lemon.

Line 3 pie plates with pastry, divide the jelly in the 3, then divide the crumbs on top of each.

Mrs. M. H. Rudisill.

Carrot Custard

1 small cup boiled carrots, add 1 egg, 1/2 cup sugar, 2 tablespoonfuls flour, pinch salt, 1 pt. of milk, teaspoonful cinnamon, and nutmeg to taste.

Mrs. Haverstock.

Cheese Custard

1 pt. cheese, 3 eggs, 3 tablespoonfuls sugar, 1 tablespoonful flour. Cover pan with pastry, beat eggs, sugar, and flour together, add cheese; pour in pastry and bake in quick oven.

Mrs. Charles Althoff.

Butter Scotch Pie

Part One

Yolk of 1 egg, 1 heaping tablespoonful of flour, 1 cup of milk. Mix well.

Part Two

Take piece of butter size of walnut, let melt and fry in skillet. Into this put 3/4 cup of brown sugar and 4 tablespoonfuls of milk. Let cool 5 minutes. Then pour in part one and cook slowly until thick. Fill into baked crust. Grind or chop fine nuts and sprinkle on top, then beat white of egg and a little sugar stiff and put on top and brown. Very fine.

Butter Scotch Pie

Boil 1 cup brown sugar, 1 cup sweet milk, 2 table-spoonfuls butter, 2 tablespoonfuls flour, yolks of 2 eggs. Boil until thick, after which add vanilla to taste. Have ready two baked crusts, and fill. Use the beaten whites of 2 eggs and 2 tablespoonfuls pulverized sugar for top. Set in oven to brown.

Mrs. B. R. Shultz.

Butter Scotch Pie

2 cups brown sugar, 3 tablespoonfuls of butter, 3 tablespoonfuls flour, yolks of 3 eggs, 2 cups of hot water. Boil until thick. Have your baked pastry ready. Beat the whites of 3 eggs, 2 tablespoonfuls pulverized sugar. Spread over top. Put in oven until set. Mrs. Charles E. Etzler.

Carmel Pie

3/4 cup granulated sugar, dissolved in sauce pan. Add to this 1 pint milk. Stir until smooth. Yolks of 2 eggs beaten light with 1 tablespoonful corn starch, 1 teaspoonful vanilla. Add this to the brown-ed sugar and let cook until thick. Put in pastry. Have ready the whites of the eggs beaten light with about 2 tablespoonfuls sugar. Put on as a merin-gue. Put in stove to brown. Pastry should be baked first. Mrs. L. H. Hoffacker.

Cinnamon Pie

4 eggs, 2 cups sugar, 1 pint of milk, 1 cup of but-ter, 3 tablespoonfuls cinnamon, 2 tablespoonfuls cornstarch or flour. Melt butter and sugar to-gether, beat yolks of eggs and cinnamon and corn-starch with milk. Put all together and let boil well. Then put in crust with the whites well beaten on top. Put in the oven and let brown a little. This will make 2 good sized pies.

Mrs. Charles E. Royer,

Westminster, Md.

Lemon Rhubarb Pie

Take one cup of stewed rhubarb, add to it the yolks of 2 eggs, piece of butter size of a walnut, 1 cup of sugar in which has been mixed 1 tablespoon-ful of flour. Cook in a double boiler until thick like custard, put into a baked crust, and cover with a meringue made of the beaten whites of the 2 eggs (sweetened). Put in oven and brown.

Mrs. C. P. Wolcott.