Boil potatoes tender. Line a pie-dish with good! pie-paste, slice potatoes to cover the bottom, sprinkle with sugar, a light sprinkling of flour, and a pinch of salt; then another similar layer with bits of butter dotted over. Fill the dish with milk, flavor with nutmeg, and bake with one crust.
1 small pine-apple, grated.
2 tablespoons butter.
1 cup sweet cream. 1/2 cup sugar. .
3 yolks of eggs.
Mix well and bake in under crust only. Beat the whites to a stiff froth with 1/2 cup fine sugar for a meringue.
1 orange, juice, grated rind. 1 cup sugar.
1 cup water; yolk of 1 egg.
2 tablespoons corn starch.
Bake with one crust, and frost with white of egg and tablespoon sugar.
Mrs. M. A. Smith.
One large or two small oranges, grated rind and juice, yolks of 3 eggs beaten with I cup sugar. Mix this with orange and add I cup milk or cream. Bake till the pie-paste is done. Beat the whites with 3 tablespoons sugar and put on top and brown.
Mrs. E. B. Baldwin.
One cup raisins - seeded. Stew until soft. Thicken with flour, like gravy. Sweeten to the taste and bake with two crusts.
Mrs. M. M. Jones, Nashville, Tenn.
1 cup layer raisins, stoned - left whole.
1 whole egg and yolk of another.
3/4 cup brown sugar, beaten with the eggs.
Lay the raisins on the crust, dredge with flour, and pour the mixture over. Bake in one crust. Then take the remaining white with 2 tablespoons pulverized sugar for icing. Brown lightly. More eggs will improve it.
Mr. Wm. H. Rochester, Bowling Green, Ky.
To 1/2 gallon service-berries put a pint of gooseberries to give a tart taste. Stew them together in water, but they do not require any sugar. Bake with 2 crusts.
Stew cranberries - allowing a pint of sugar and a pint of water to a quart of berries. Line a pie-plate with paste. Fill with the stewed berries. Put narrow strips of pie-crust across the top. A quart should make 2 good pies. Make with full upper crust, if preferred.
This fruit makes the best pie when green. The main thing is to put in sugar enough. Dredge with a small handful of flour and put in about 2 tablespoons water. Bake with 2 crusts, 15 or 20 minutes.
Take large English currants, cleanse carefully, and stew in plenty of water. Sweeten, and thicken with flour till of the consistency of rich cream. Bake with 2 crusts. A very good pie in the spring when pie material is scarce.