Squash Pie

The yellow, hard-shelled squash makes almost as good pies as pumpkin, and it is often obtainable when pumpkin is not. Squash pie is made by the preceding recipe ; but the squash will stew sufficiently in an hour or even a little less, and care must be taken that it is very dry before being removed from the fire.

Cream Pie

For one pie, use,

One pint of milk.

Two even table-spoonfuls of corn-starch.

Two eggs.

Three table-spoonfuls of sugar.

One-half tea-spoonful of salt.

One-half tea-spoonful of butter.

Vanilla to flavor.

Separate the whites and yolks of the eggs, beat the yolks light, and add to them a little of the cold milk. Place the corn-starch in a tea-cup, add just enough of the cold milk to thoroughly wet the starch, and stir until smooth. Place the rest of the milk over the fire either in a double boiler or in a saucepan set in another pan containing boiling water. Put the corn-starch mixture and the egg mixture together, stir well, and when the milk is boiling add the mixture to it. Stir until the liquid thickens, add the sugar, salt and butter, and cook three or four minutes. Remove from the fire, and when partially cold add sufficient vanilla to flavor. Line a pie-tin with paste, pierce the paste in three or four places with a steel fork, and bake without any filling in a very quick oven. The holes pierced in the crust will prevent it puffing in the center. When the crust is done, which should take ten minutes, remove it from the oven, let it cool a little, and if it has been baked in a tin, slip it out upon a dinner plate ; then fill the crust with the cream filling. Beat the whites of the eggs to a stiff froth, add to them a table-spoonful of sugar and a little of the flavoring, and spread them on top of the cream.

Sprinkle the top lightly with cocoanut and brown in the oven. The cocoanut may be omitted, but it adds much to the flavor of the meringue. Serve cold.

Canned Peach Meringue Pie

One tea-cupful of water. One-half tea-cupful of sugar. One-half tea-cupful of peach juice. Two table-spoonfuls of corn-starch. One tea-spoonful of butter. One-half tea-spoonful of salt. Two eggs. Canned peaches.

Wet the corn-starch with a little of the water, beat the yolks of the eggs lightly with the sugar, and add them to the corn-starch. Place the rest of the water on the fire, and when it boils stir in the corn-starch mixture, which will thicken at once. Add the butter, salt, sugar and peach juice, cook two minutes and remove from the fire. Line a plate with paste, cover the bottom with a layer of canned peaches, turn in the cooked mixture, and bake. When done, spread over the top of the pie the beaten whites of the eggs sweetened with a tea-spoonful of sugar ; and brown lightly. Fresh peaches may be used in the same way, water being substituted for the peach juice.

Chocolate Pie

One coffee-cupful of milk.

One-half cupful of sugar.

Vanilla to flavor.

Two table-spoonfuls of grated chocolate.

Three eggs.

One-half tea-spoonful of salt.

Beat the yolks of the eggs light, and add to them two table-spoonfuls of the milk. Heat the chocolate and the rest of the milk together, put in the salt and sugar, and when scalding hot add the yolks of the eggs. Let the mixture cook two minutes, remove it from the fire, and when partly cooled, add the flavoring. Line a pie-plate with crust, turn in the filling, and bake twenty minutes in a quick oven. Beat the whites of the eggs very light, sweeten with a table-spoonful of sugar, and spread them over the pie; then brown the egg slightly, and serve cold.