Custard Pie

For one thick pie allow,

Two eggs.

One-half cupful of sugar.

Milk.

One-half tea-spoonful of salt.

One-quarter tea-spoonful of cinnamon.

One-eighth tea-spoonful of nutmeg.

Beat the whites and the yolks of the eggs well together. Stir the spice and salt into the sugar, place the sugar and eggs in a quart cup, and add milk sufficient to make the whole measure a pint and a-half. Taste, and add more sugar if needed. Line a plate with crust, stir the mixture well, pour it in, and bake about forty-five minutes in a moderately hot oven. There should not be enough heat to cause the custard to boil, for this will make it appear watery and very uninviting; the oven should, in fact, be a little more moderate than for most pies. At the end of the time insert the point of a knife in the custard, and if it comes out clear (not milky), the pie is done. If the spice is well stirred into the sugar, it will be distributed evenly through the milk and will not accumulate in an unsightly manner on top of the custard. Do not cut the pie until quite cold.

Cherry Pie

The common red or morella cherries are the best for pies. Stone the cherries, line deep pie-plates with good plain paste, nearly fill them with the cherries, sprinkle four large table-spoonfuls of sugar over each pie, and dredge lightly with flour. Cover each pie with an upper crust, which should be rolled as thin as possible ; make a vent in the center, and press the edges lightly together so the juices will not escape during the baking. Serve the pies the same day they are baked, else the under-crust will become heavy. Sprinkle powdered sugar over each pie just before sending to table.

Cocoanut Custard Pie

Two eggs.

One pint of milk.

One-quarter tea-spoonful of nutmeg.

One-half cupful of sugar.

One cupful of prepared cocoanut.

One-quarter tea-spoonful of salt.

Beat the eggs and sugar together until light; then add the milk, nutmeg, cocoanut and salt. Line a deep pie-dish with crust, pour the mixture in, stirring well, and bake thirty minutes. The above quantities will make one thick pie or two rather thin ones.

Huckleberry Pie

Select the pie-tins that are to be used, and fill them evenly with berries, to determine how many will be required. Throw the berries into a pan, look them over carefully, remove all the stems, and wash the berries. Drain off all the water from them, but do not dry them in a towel. Wipe the pie-dishes clean, dust a little flour in the bottom of each, line them with paste, following carefully the directions previously given. When ready for the berries drain them once more, and sift flour over them until each berry becomes a little white ball, but taking care to leave no surplus flour in the bottom of the pan containing the berries. Allow a scanty cupful of sugar to each pie, stir it well into the fruit, and turn the latter into the pie-plates. Cover each pie with an upper crust, and press the edges well together, for much of the richness of the berries will be lost if the juice escapes in baking. Bake an hour, and serve cold,, with sugar sifted over the top. Flouring the berries in this way, while still a little wet from the washing, will make just enough thickening to counteract the excessive amount of juice these berries are capable of giving off.