Kiss Me Quick Pie

One cupful of sweet milk, one cupful of water, one tablespoonful cornstarch, one teacupful of sugar, two eggs, piece of butter the size of hickorynut, one cupful of chopped raisins, one-half cup of chopped dates. Let the water and milk come to a boil, stir in the cornstarch, butter and sugar, let it cool, beat the yolks of the eggs very light, and stir them in; line a pie-plate with a good crust, turn in the material, and bake. When done, beat the whites of the eggs to a stiff froth, add one tablespoonful of powdered sugar, and spread over the top; let it brown slightly, and serve cold.

Raisin Pie

Stone one pound of raisins, add one cupful of sugar, and one cupful water. Set them on the stove and let them simmer slowly till they are plump. Let this cool before making into pies. Make a good pie paste and put in the mixture; strew over the top a little flour, and cover with a top crust. Bake in a hot oven.

Chess Pie

Five eggs, three-fourths cup of butter, one cupful of sugar, and flavoring. Beat the yolks and sugar together, until they are a perfect froth. Beat the butter until it is a creamy froth also. Now quickly add them together, flavoring with a little extract of vanilla. Bake in a crust. As soon as done, have ready the whites of the eggs, beaten to a stiff froth, sweetened with a little sugar, and flavored with a few drops of the extract. Spread this over the tops of the pies, which return to the oven to receive a delicate color. The secret of the pies, not becoming heavy, is in cutting them, and distributing them on the plates as soon as they are cooked, and still hot; that if they are allowed to cool without cutting them, they will fall. This is rather strange, but nevertheless it seems to be true.

Custard Pie

One quart of rich sweet milk, four eggs, five tablespoonfuls of white sugar, a pinch of salt, flavor to your taste. Beat the yolks and sugar very light, add the milk and the whites of eggs, beaten to a stiff froth; mix well, and pour into shells. When done, grate nutmeg on top. You can change this pie by adding rolled walnuts, hickorynuts, or almonds to the custard before baking. This quantity makes two good sized pies.

Peach Custard Pie

Cover a pie-dish with bottom crust, pare and halve some ripe, fresh peaches; cover the bottom of the dish with them, filling each half with sugar; make a custard of one pint of milk, three eggs, three tablespoonfuls of sugar. Pour this custard over the pie and bake in a moderate oven.

Cream Pie. (No. 1.)

One pint of milk, one-half cup of sugar, one tablespoonful of cornstarch, one teaspoonful of essence of lemon, yolks of three eggs, one-half teacup of sweet cream. Boil the milk, mix the other ingredients well together, and add to the boiling milk; bake the crust first, then pour in the custard; spread over the top the whites of the eggs, beaten to a stiff froth, with one-half tea-cupful of powdered sugar; flavor with lemon, and brown slightly in the oven.