Date Pie

Dates, 1-3 pound. Egg, 1.

Milk.

Salt, a pinch.

Stone dates and cook until soft in a little water. Press through colander and to the pulp add milk, beaten egg and salt. Bake like an ordinary custard pie.

An Old New England Cook, Somerville.

Rich Old-Fashioned Pie Crust

Lard, 3/4 cup. Pastry flour, 2 cups. Egg, 1.

Lemon juice, 1 tablespoon. Salt, 3/4 teaspoon. Cold water.

Sift flour and salt in a mixing bowl. Flour the blade of a knife and chop the lard into the flour, being careful to keep flour between the knife and the shortening. When the mixture looks like meal add the egg and lemon juice, which have been thoroughly beaten together. Add enough cold water to mix. Roll the pastry into a ball with the knife. Stand on ice for an hour if possible Then roll out once and handle lightly. Makes 2 pies.

Tansy, East Mansfield.

Pandowdy Pie

Tart apples.

Brown sugar, 4 tablespoons.

Molasses, 3 tablespoons.

Cinnamon, 1 teaspoon. Clove, a pinch. Allspice, a pinch.

Butter.

Line a deep pie plate with crust. Fill with the apples, which have been pared, cored and quartered. Sprinkle over the top the sugar, molasses and spices. Dot over generously with bits of butter, cover with a rich top crust, brush over with milk and bake about 3/4 of an hour. Mrs. H. B. C, East Boston.

Cherry Pie

Red berries, 1 quart. Sugar, 1 cup.

Flour, 2 tablespoons. Pastry.

Egg.

Stone cherries and cover with sugar and flour mixed. Line 2 deep pie tins with a good plain pastry, brush over with egg white and fill in with cherries. Put on top crust in which cut a hole, brush rim of lower crust with egg and press crusts together. Loosen edge of pie from pan. Bake half an hour.

Sour Milk Pie

Sour milk, 1 cup. Clove, 1 teaspoon. Cinnamon, 1 teaspoon. Egg, 1.

Bake with 2 crusts.

Salt, a pinch. Flour, 1 tablespoon. Sugar, 1 cup. Raisins, 1/2 cup.

A.M., Bridgewater.

Squash Pie (1)

Squash, 1 cup.

Egg, 1. Sugar, 1 cup.

Cinnamon, 1 teaspoon. Salt, a pinch. Milk, 1 pint.

Steam the squash in the shell until soft. Scoop out with a spoon and strain, then measure. To the squash add other ingredients in order given, beating the egg. Line a deep pie plate with crust, making a rim of crust around the edge. Pour in the squash mix-ture and bake in medium hot oven. A. D. B., Brookline.

Squash Pie (2)

Squash, 1 quart. Milk, 1 quart. Eggs, 4.

Ginger, 1/2 teaspoon. Mace, 1/4 teaspoon. Salt, a pinch.

Sugar, 4 tablespoons.

Steam squash, drain thoroughly and mash through a strainer, add remaining ingredients in order given, beating eggs well. Line pie plates with a good paste and fill. Bake in a slow oven. Enough for 2 pies.

Use same recipe for pumpkin pies, substituting pumpkin for squash.