Apple Pie

Cut sour apples in quarters, peel and core, and slice. Place them evenly in the plate, piling a little in the center. Cover with half a cup of sugar; season with one-half teaspoonful cinnamon or grated nutmeg, and a teaspoonful of butter. In the spring of the year when the apples have lost their flavor, season with lemon juice and a little of the grated rind. Cut slits in the upper crust for the steam to escape, dampen the edges of both upper and under crust, press them together. Place around edge a half inch strip of the pastry; moisten it before putting on so it will cling to the crust. Bake about thirty minutes in a hot oven, try the apples to see if done, with a straw or fork.

Squash Pie

1 cup dry sifted squash. 1 1/2 cups scalded milk. 1/2 cup sugar.

1/4 teaspoonful salt.

1/4 teaspoonful cinnamon.

2 eggs.

Mix in the order given. Line a plate with pastry, put on a rim. Bake until the center is firm.

Pumpkin Pie

Make the same as squash, only season with one-fourth teaspoonful each of ginger and cinnamon.

Custard Pie

Beat three eggs slightly, then beat in six table-spoonfuls of sugar, one-fourth teaspoonful of salt, nutmeg or cinnamon. Pour into this mixture two cups of scalded milk. Line a deep plate with pastry, put a rim around and bake slowly. Watch carefully, when it puffs up take out at once.

Rhubarb Pie

If the rhubarb is very young and tender do not peel it. If the skin has become tough, peel and cut in half-inch pieces. Line a plate with the crust, fill with the rhubarb, sprinkle with one cup of sugar, and a teaspoonful of butter; if liked, flavor with cinnamon or nutmeg, cover with a crust and put a rim around it. Bake in a quick oven for about thirty minutes.

Berry Pies

Pick over and wash the berries, line a plate with pastry, fill with the berries, sprinkle with half cup of sugar, or more if the berries are very acid; cover with a crust; bake.

Cranberry Pie

Stew the cranberries. Line a plate with pastry, and a rim of pastry around it. Fill with the cooked cranberries, having them cold, and cover the top with strips of pastry about half an inch wide, having them cross each other to form little squares. Bake. A Thanksgiving pie.

Apple Tart Pie

Make the same as cranberry pie. Stew the apples, sweeten and season with lemon juice and nutmeg.

Prune, Apricot Or Peach Pie

Line a deep plate with pastry and bake, or invert the pie plate, and bake the pastry on the outside of it. When cold fill with the stewed fruit, cover the top with whipped cream.

Peach Pie can be made the same as a sliced apple pie.

Delicious Lemon Pie

Beat four eggs. Place them in a double boiler, stirring in one cup of sugar, one tablespoonful butter, juice and a rind of lemon. One-fourth teaspoonful salt and add very gradually one-half cup of cold water. Stir until it becomes very thick like a drop batter. Bake the pie crust well pricked. When cool pour in the mixture that is also cool. Cover with meringue. Brown in oven.

Meringue

Beat the whites of two eggs until stiff. Then beat in two tablespoonfuls of powdered sugar and fold in one tablespoonful.

Lemon Pie (With Corn Starch)

Mix two tablespoonfuls of corn starch with one cup of sugar; add one cup of boiling water, boil ten minutes, take from the stove; add a teaspoonful of butter, one whole egg and one yolk, the grated rind and juice of a lemon. Bake between crusts or with a meringue.

Cream Pie

Boil one cup and half of milk; stir into it one-fourth cup of sugar, one teaspoonful of corn starch or flour mixed with the sugar, one-fourth teaspoonful of salt; stir until smooth. Remove from the stove and add three egg yolks slightly beaten. Bake in a crust-lined plate.

Petite Pies

Line small round patty or gem pans with plain or puff paste. Fill with lemon or cream filling, stewed fruits or berries. Cover with a crust, cut a dash in the center for the steam to escape. Bake in a quick oven.

English Apple Pie

Fill a buttered pudding dish with tart apples cut in eighths, pared and cored; sprinkle with sugar, a little salt and grated rind of a lemon. Pile the apples high in the center; add one-fourth cup of cold water, a few pieces of butter. Invert the dish upon the pastry ; cut large enough to give place for the high center and shrinkage. Cover the pie with the paste, putting a rim of paste around the edge. Bake about forty-five minutes.

Butter Scotch Pie

Bake on a tin sheet three circles of thin pastry, that have been well pricked, the size of a pie plate. When cool put between layers of butter scotch filling. Cover with meringue.

Butter Scotch Filling

Cream one-fourth cup of butter. Mix with three-fourths cup brown sugar. One-fourth cup flour. Pour over this mixture two cups of scalded milk and turn into the double boiler. Add beaten yolks of two eggs.

Cook, stirring all the time until the mixture thickens. Add one-fourth teaspoonful salt.

Meringue

Beat the whites of two eggs until stiff. Then beat in two tablespoonfuls of brown sugar, a speck of salt. Set in the oven five minutes to brown.