Lemon Pie

Grated rind and juice of one lemon, 1 scant cup sugar, 1 tablespoon flour, 2 egg yolks, 1 cup hot water, butter size of walnut. Mix lemon, sugar, egg, water, flour should be worked into melted butter, then added to mixture. Cook in double boiler. Pour into crust and bake. Beat whites of eggs for top. - Clara McBroom.

Lemon Pie

Grate very lightly rind of a lemon and add to juice of the lemon, also add one cup sugar, 3 egg yolks, small piece of butter, 6 tablespoons sweet milk, 3 heaping teaspoons corn starch. Beat all together and bake in a crust. Beat the whites of the eggs with 3 tablespoons sugar. Put on pie when done and brown in oven. - Mrs. Chas. E. Hull.

Nut Mince Pie

1 cup walnuts,

2 cups apples, pared and cut, ½ cup vinegar,

½ cup fruit juice or water, 1 ½ cups sugar,

1 teaspoon cinnamon, 1 teaspoon allspice, ½ teaspoon cloves, ½ teaspoon salt, cup raisins.

Cut nuts with meat chopper. Thoroughly mix all the ingredients together. Enough for two pies. - Mrs. Arthur Traeger.

Butter Pie

1 egg. 1 cup sugar,

3 tablespoons melted butter,

2 cups flour, 1 cup milk, Nutmeg.

Put mixture in pie, melted butter on top. - Marie Huff, Wabash, Ind.

Butterscotch Pie

One cup brown sugar, ¼ cup butter, cook with little water until thick. Yolks 2 eggs, 1 tablespoon flour, and 1 cup milk mixed together. Let all cook until thick, then pour into baked crust and put the beaten whites of the eggs on top. Brown in oven. - Mrs. W. D. Hopkins.

Chocolate Pie

½ cup sugar, ½ cup grated chocolate, 2Yl tablespoons corn starch, 1 cup boiling water,

1 teaspoon vanilla,

2 eggs,

2 tablespoons butter.

Mix sugar, corn starch and chocolate. Pour on boiling water gradually and cook five minutes. Stir constantly. Add the beaten yolks and cook two minutes at low temperature. Add butter and vanilla. Pour into baked shell. Cover with the stiffly beaten whites of eggs to which add two tablespoons of powdered sugar and a few drops of vanilla. Place in oven and bake until light brown. - Clara Hamer.

Cocoanut Pie

One box of cocoanut, 3 eggs, 1 cup sugar, 2 cups sweet milk, 1 tablespoon butter, 3 tablespoons flour. This makes 2 pies.

Mrs. Otto Hervig.

Caramel Pie

1 cup light brown sugar,

1 cup milk,

2 tablespoons butter,

2 tablespoons corn starch,

2 yolks of eggs, 1 teaspoon vanilla, Pinch salt.

Mix corn starch, salt and sugar. Pour over it scalding milk and cook a few minutes. Then add the beaten yolks, first taking the sauce pan from the fire. Return to the fire, using an asbestos mat and stirring constantly until it thickens. Just before taking from the fire add butter and vanilla. Bake pie crust and pour in custard. Cover with the stiffly beaten whites of two eggs and brown. - Mrs. Arthur Wilson.

Custard Pie

Three eggs, save whites of 2 for the top, 3 tablespoons sugar, 2 ½ cups whole milk. Nutmeg or any desired flavoring. Beat eggs, add milk and sugar last. Stir thoroughly and pour in a raw crust. Bake slowly until it quivers if shaken lightly. - Mrs. John E. Keene.

Cherry Pie

Line a pie pan with some rich pie crust, do not roll too thin, fill with sweetened canned or ripe fresh cherries, cover this with cake dough. Bake in moderate oven, when done cover with boiled iceing.

Mrs. A. N. Hughes.