Pie-Crust - Plain

Mrs. David H. Wilkie, Chicago.

Five cups sifted flour, 1 cup lard, a little salt, 1/2 cup of very cold water; handle as little as possible. Do not grease your pie-plates, they are more likely to stick if you do; you will find this just right.

Pie-Crust - Very Light

Mix 3 cups flour and 1/2 cup water together, roll the paste out and lay bits of butter upon it, beat up the white of an egg and brush it all over the paste, fold it, roll it out again, and repeat the process with more butter till the whole of the white of egg is used; it will make the paste rise and become very flaky.

Very Rich Pie-Crust For Fruit Pies

Take 1 pound of dried flour and 1 pound of butter-Break the butter with your fingers and mix with the flour as fine as possible, and then with a little cold water mix into a tolerably stiff paste. Gently roll it, passing the roller in one direction only - from you. After this lightly fold it over, and set it aside for 15 minutes in a cool place; then repeat the rolling in the same manner, and let it stand another 15 minutes. This is to be repeated once more. Be sure to handle it as little as possible, and to keep it cool. Bake in a quick oven.

Graham Pie-Crust

Graham flour mixed with cream, and salt added, makes a healthful pie-paste - that is, if pie-crust can be healthy. The cream answers for both shortening and wetting.

Tart Shells

Line patty-pans with a rich pie-crust, rolled thin. Or, roll paste thin and cut with a large-sized biscuit-cutter. Then cut another one the same size, and cut from the center of this with a cup or cutter smaller than the biscuit-cutter. Take the ring thus made and lay it on the first one and bake. These shells are used for tarts, oyster patties, etc., and are a very nice addition to the tea table. For tarts, any kind of jelly or jam may be used, filling just before serving:.

Pumpkin Pie

Remove the seeds of the pumpkin, cut into small pieces, steam till tender, then remove peel and mash fine with Victor vegetable masher. Or, cut up, peel, and boil in a very-little water till well done and dry. After mashing, to each quart add 1 quart milk, 2 cups sugar, 1 teaspoon each of cinnamon, ginger, and salt, 4 tablespoons corn starch or 2 eggs. Bake in a custard-pan with an under crust.

Grated Pumpkin Pie

Mrs. Harvey Roe, Mantorville, Minnesota.

One cup grated raw pumpkin, 1 egg, pinch of salt, 1/2 cup sugar, spice to suit the taste. Put these ingredients mixed together in 1 round pie-tin lined with paste. Add milk to fill the tin.

Squash Pie

Boil and sift a good dry squash, thin it with boiling milk until about the consistency of thick milk porridge. To every quart of this, add 3 eggs, 2 great spoons melted butter, nutmeg, or ginger, if you prefer, and sweeten quite sweet with sugar. Bake in a deep plate with an under crust.

Sweet Potato Pie

Aunt Sally DeBell, Mt. Carmel, Ky. Boil or stew the potatoes till tender. Put a layer of slices on the bottom crust. Sprinkle with 2 tablespoons sugar, 1 *23 of jelly, 1 of butter, a little nutmeg, and I teaspoon flour made smooth with 2 tablespoons water. Cover with upper crust.