Confederate Pies

1 cupful fine, white cornmeal mush, hot.

1 cupful sugar.

1 cupful cream,

4 eggs, well beaten.

3 tablespoonfuls butter, melted.

1 glass wine.

A little cinnamon.

Beat all well together. Have ready a nice crust in two pie plates. Cover each with apple jelly. Pour the mixture on this, and bake in a moderate oven.

Pumpkin Pie

2 cupfuls pumpkin, boiled and strained. A pinch of salt. 3/4 cupful brown sugar. 1 teaspoonful ginger.

3 teaspoonfuls cinnamon.

1cupful milk. Butter size of an egg.

2eggs well beaten.

To the pumpkin add the salt, sugar and spices. Make the milk boiling hot, and stir into it the butter. Pour half the milk on the pumpkin; mix thoroughly till smooth and add the rest; then stir in the eggs. Line two pieplates with crust and half bake them ; pour in the mixture, and bake without a top crust about half an hour in a moderately hot oven.

Pumpkin pies should be deep, and the mixture should not be allowed to stand in the crust before baking, or it will be soggy. Keep the heat steady, or they will bake in streaks.

Makes two large pies.

This makes a good pudding baked in a deep dish, especially if raisins are added.

Squash Pie

Make like "Pumpkin Pie." The Hubbard squash is the best for pies.

Squash Pie without Eggs.

l 1/2 pints stewed and strained squash. l 1/2 cupfuls brown sugar. 1 teaspoonful ginger. 1 teaspoonful cinnamon. A pinch of salt.

1 cupful milk.

2tablespoonfuls cornstarch or cracker crumbs. Butter size of a walnut.

1/2 lemon, juice and grated rind.

To the squash add the sugar, spice and salt.

Boil the milk, reserving enough to wet the cornstarch smooth. Stir this into the milk, when boiling. Boil a minute, till it thickens. Melt the butter in it, and pour it hot on the squash ; add the lemon. Mix thoroughly until no lumps remain.

Pour into two bottom crusts and put instantly into a pretty hot oven. Keep the heat steady, and bake till firm. Makes two large deep pies.

Dried Peach Pie

Make like "Dried Apple Pie," omitting the spice and ginger. Or make like "Marlborough Pie," using mord peach than apple, and omitting the cinnamon, and ond egg.

Dried Apple Pie

Soak the apples over night. Then stew them in the same water till tender. Let them boil down till most of the water is absorbed. Then sweeten, add a little grated nutmeg or cinnamon; and sliced lemon or root ginger if you like. Bake between two crusts, about fifteen minutes in a hot oven. Serve cold, with sugar sifted over the top.

Apple Pie

Make a nice "Apple Sauce." Bake it in a bottom crust with bars of pastry laid across the top, or with two crusts.

Old-fashioned Apple Pie.

Line a plate or dish, with thin paste; slice sour apples very thin and heap high on the paste. Pour in a very little water or molasses. Add cinnamon or nutmeg and scatter brown sugar thickly amongst the apple. Put bits of butter plentifully over the top. Then cover with the crust; cut a slit in the middle and bake in a moderate oven, about one hour.

To tell when it is done, run a clean broom straw through the slit. If the apple inside feels tender, the pie is done.

Eat cold, with sugar sifted over the top.