Rhubarb Pie

11/2 cups rhubarb 2/3 cup sugar

1 egg

1 tablespoon flour

Prepare the rhubarb and scald it as for stewing; mix with the other ingredients and bake between two crusts.

Lemon Meringue Pie

1 cup water

1 tablespoon cornstarch

1 cup sugar

Butter size of 1 egg

Juice and grated rind of 1 lemon Yolks of 2 eggs Whites of 2 eggs 2 tablespoons sugar

Boil the water; wet the cornstarch and stir it in; boil until clear and pour on the sugar and butter When cool add the lemon and egg yolks and pour into a pie plate lined with any kind of paste preferred. Bake in a hot oven, having the greatest heat at the bottom of the oven. When nearly done cover with a meringue made from the whites of the eggs and two teaspoons of granulated sugar and return to the oven to brown.

Lemon Cream Pie

1/2 cup milk 1 cup sugar 1 1/2 teaspoons cornstarch

Juice and grated rind of 1 lemon Yolks of 3 eggs Whites of 3 eggs

3 tablespoons sugar

Bake the pie crust first. Heat the milk; add next four ingredients as in making custard; pour this, boiling, upon the whites, beaten light and mixed with the three tablespoons of sugar. Pour into the crust and brown slightly in a hot oven.

Raisin Pie

1 cup sugar

2 tablespoons flour 1/2 cup molasses

1 cup water

Juice and grated rind of 2 lemons

1 cup seeded raisins

Stir the flour into the sugar; then add the other ingredients in the order named. Bake between two crusts, slashing the upper one.

Cranberry Tart

1 1/2 cups cranberries

3/4 cup sugar

1/2 cup water

Wash the cranberries and cook them with the sugar and water for ten minutes. Line a pie plate with paste; pour in the cranberries when they have cooled; moisten the edges and lay narrow strips of paste across the plate, forming diamond-shaped spaces. Add a rim of paste; press into flutings with the finger and bake in a hot oven.

Custard Pie

2 eggs

3 tablespoons sugar

Pinch of salt 1 1/2 cups milk

Grated nutmeg or cinnamon

Beat the eggs slightly; add the sugar, salt and milk. Line a pie plate with paste; strain in the mixture; sprinkle grated nutmeg or cinnamon over the top and put in a quick oven. When the edge of the crust begins to brown reduce the heat and bake till the custard is just set.

Cocoanut Custard

1 1/2 cups milk Sugar to taste

2 eggs

1 cup grated cocoanut

Boil the milk; sweeten to taste and cool. Beat the eggs separately and then together; add them to the cocoanut and combine with the milk. Bake in a crust like custard pie.

Cheese Cake

1 cup milk Pinch of salt 3/4 cup sugar

1 tablespoon cornstarch

2 eggs

1 cake cottage cheese

Scald the milk; add the sugar, salt and cornstarch dissolved in a little cold milk. Stir over hot water until the mixture thickens; then add the beaten eggs and last the cheese cake, mixed with a little extra milk. Line one pie plate or a number of small patty pans with paste; fill with the mixture and bake until the cheese custard is firm.