Make a rich pie-paste. On the bottom crust of a round plate sprinkle 1 tablespoon flour and 1 cup light brown sugar. On this another spoon of flour. Pour over gradually 1/2 cup vinegar, a pinch of salt, and 1/2 teaspoon cinnamon. Cover with upper crust.
Mrs. H. H. Harvey, Bowling Green, Kentucky.
1 cup butter. 1 cup eggs (about 6). 1 cup jelly. Beat together to a cream and bake in one crust. For the meringue, take white of 1 egg and 1 cup pulverized sugar. Beat to a froth and spread over the top and brown lightly.
Mrs. Judge Pillsbury, Bowling Green, Ky.
3 eggs, beat whites and yolks separately. 5 tablespoons jelly.
1 tablespoon butter. 3 tablespoons cream, 1 nutmeg.
Sweeten to taste. It will depend upon the acidity of the jelly. Bake in one crust.
Mrs. Fred Dresel, Maysville, Kentucky.
1 cup sugar. 1 cup butter, cream together.
Add 2 beaten eggs.
Bake in one crust and put a pie-tin over the pie while baking. It is nice to take extra whites of 2 eggs with 4 tablespoons sugar for a meringue.
Cut the wine-plant in small pieces. Use an equal bulk of raisins. Sweeten generously; sprinkle a small tablespoon of flour over each pie, and a tablespoon of water. Bake in 2 crusts.
Mrs. Fannie H. Bower.
2 tablespoons corn starch. 1 pint milk - pinch of salt.
2 tablespoons sugar.
1 egg - 1 teaspoon vanilla.
Heat the milk over water, stir in the flour made smooth with part of the milk, add the sugar, the beaten yolk and the salt and flavoring. Bake the crust alone, then fill with the mixture. Beat the white of egg with 2 tablespoons sugar and spread over the top. Brown lightly.