Marlborough Pie

6 apples

1/3 cup sugar

2 macaroons rolled

2 tablespoons butter

Grated rind and juice 1 lemon

1 teaspoon cinnamon 1/4 teaspoon salt

2 eggs slightly beaten

Pare and slice apples, add one-quarter cup of water; cook until soft, and rub through a sieve; add other ingredients in order given. Line a deep plate or patty tins with rich paste, fill, and bake about forty minutes. Cake crumbs may be substituted for macaroons.

Orange Pie

1 1/2 cups hot milk 1/2 cup cake crumbs 1/2 cup sugar

Grated rind of 1/2 orange Juice of 1 orange 1 egg slightly beaten

1/8 teaspoon salt

Mix milk and crumbs, let stand five minutes, and press through a fine sieve; add other ingredients. Prepare paste, fill, and bake the same as Custard Pie (see No. 635).

Pineapple Pie

1 can grated pineapple

1 cup sugar

2 1/2 tablespoons flour

Few grains salt

1 egg

1/2 tablespoon butter

Mix sugar, flour, and salt, add beaten egg, and mix with pineapple; pour into a deep pie plate lined with paste, add butter in small pieces, cover with strips of paste, and bake in a hot oven about forty minutes, reducing the heat during second half of baking.

Prune Pie

2 cups cooked prunes 1/2 cup sugar

1 tablespoon flour Grated rind of 1/2 orange

Stone prunes, cut in quarters, and put into a paste-lined plate; cover with sugar, flour, and rind mixed. Cover with upper crust, brush with milk, and bake in a hot oven half an hour, reducing the heat during second half of baking.

Pumpkin Pie

1 1/2 cups baked pumpkin 1 egg well beaten 2/3 cup brown sugar 1/2 teaspoon salt

1/2 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon cornstarch 1 1/2 cups milk

Cut pumpkin in pieces and bake in a hot oven; mash and strain, and to one and a half cups add the other ingredients in order given. Prepare paste and bake the same as Custard Pie (see No. 635).

Raisin Pie

1/2 cup raisins seeded and chopped 1 1/2 cups hot water

1 cup brown sugar 1/4 cup vinegar

2 tablespoons butter

1/2 cup sifted crumbs

Mix, and cook for ten minutes; cool; and bake the same as Cranberry Pie (see No. 633).

Rhubarb Pie

2 cups rhubarb 2 tablespoons sultana raisins

1/4 cup sifted crumbs 1 cup sugar Grating of nutmeg

Few grains salt

Cut rhubarb in half-inch pieces, place in a strainer, and scald with boiling water; drain, put into a paste-lined plate, cover with raisins, crumbs, sugar, and nutmeg and salt mixed; cover with an upper crust, and bake the same as Apple Pie (see No. 629).

Squash Pie

1 1/2 cups cooked squash

1 cup sugar

3/4 teaspoon salt

1/4 cup sifted crumbs

1/4 teaspoon cinnamon 1/2 teaspoon nutmeg 1 egg beaten 1 1/2 cups milk

Mix in order given. Prepare paste, fill, and bake the same as Custard Pie (see No. 635).

Individual Raspberry Pie

Roll paste one-eighth inch thick, cut into circles two and a half inches in diameter. Put a tablespoon of raspberry jam on half of them, and moisten the edges with water. With a small round cutter make three holes in each remaining circle, place on top of jam, press edges firmly together, and bake about fifteen minutes in a hot oven. Bake the small cut-out pieces of paste, and serve with soup.