Huckleberry Pie

This pie is improved by mixing currants with the berries. It is made in the same manner as the above. If no currants are at hand, put in a little vinegar.

Cherry Pie

Of course it is nicer when eating to have the cherries pitted, but either way is admissible. Put in the pie-plate plenty of fruit, sweeten well, and sprinkle with flour. No water is needed. The cherries will cook by the time the crust is done.

Cherry Pie With One Crust

Cook pitted cherries and chopped apples, equal quantities, together. Sweeten to suit the taste. Add a sprinkling of flour, a bit of ginger, and allow 1/2 teaspoon cinnamon to each pie. Cook without upper crust.

Peach Pie

Cut the pared peaches and spread the same as apples.

Sprinkle with sugar and a little flour. If the peaches are very juicy, no water will be required. Bake with two crusts.

Tomato Pie

Fill a pie-plate lined with crust with sliced ripe tomatoes. Sprinkle 1 tablespoon flour over it, 2 teaspoons lemon extract, and 2 cups white sugar. Cover with top crust. Half-ripe tomatoes, pared and sliced, and seasoned with ginger, nutmeg, and cinnamon, are used for pies during scarcity of pie material.

Pie-Plant Pie With One Crust

1 cup stewed pie-plant. Yolk of 1 egg.

2 tablespoons flour. I cup sugar.

Bake in one crust. Frost with white of egg and 1 tablespoon sugar.

Rhubarb Pie

Grandma Graves, Ypsilanti, Mich.

Peel the stalks. Cut into 1/2 inch pieces. Pour boiling water over and let remain until cold. This takes the bitter sour from the rhubarb, thus saving much sugar. When cool, strew lavishly with sugar, a little butter and a sprinkling of flour. Half an orange improves the flavor. Bake with 2 crusts.

Emancipation Pie

Mrs. A. S. J.

For 2 pies take 2 lemons, squeeze out juice; remove seeds. Chop rind and pulp very fine with I cup seeded raisins. Add juice and 1/2 cup sugar and 1 cup water. Spread a layer of this mixture on the bottom crust, then roll out a very thin crust and lay on. Then another layer of the mixture, then the top crust.

[We think a little thickening improves it. - Ed.]

Fried Pies

Make a good biscuit dough, roll thin about the size of a pie-plate, put in a spoon of nice dried apple or other sauce, turn the crust over, cut out with the edge of a saucer to shape it nicely, and fry in hot lard like doughnuts.

Dried Apple Pie

Soak the apples until quite soft. Then stew till soft enough to go through a colander. Season with lemon, add sugar to taste, and I beaten egg for every 2 pies, and a teaspoon of butter to each pie. A tablespoon of cream may be added. Mix and bake with 2 crusts.

Grandma Graves' Apple Pie

Four or 5 tart apples peeled and quartered. Slice small and lay evenly around on the pie-paste. Take 1 cup sugar, small pieces of butter, 1 teaspoon cinnamon, and a sprinkling of flour over the whole, and 2 tablespoons water. Cover with rich paste and bake slowly. Green apples should be stewed before making into pies.