Pie Crust

3 cups flour.

1 cup lard.

1 1/2 teaspoon salt.

2 teaspoons baking powder.

Chop lard into the dry ingredients until well incorporated. Put in jar, keep in ice box. When needed take one cup of the mixture (for a small pie, 1 1/2 cups for a larger pie) add ice water to mix and roll out. Very convenient and time saving.

Mrs. E. G. Leander.

Caramel Pie

1 cup milk.

1 tablespoon cornstarch.

2 eggs.

1 cup brown sugar 1 tablespoon butter Flavoring to taste.

Put the sugar, yolks of eggs and the butter with two tablespoons of the milk in a dish and let it get warm, then add the corn starch and the remainder of the milk, after they are mixed, and let come to a boil. Put into single crust and bake in moderate oven till filling "sets".

Anonymous.

Cream Vanilla Pie

2 tablespoon butter.

3 eggs.

2 tablespoons Gold Medal flour.

1 cup sugar.

1 1/2 cups milk.

1 teaspoon vanilla.

Mix flour butter and sugar, add well beaten egg yolks, and milk and cook in double boiler until it thick ens. Flavor and pour into crust previously baked. Make meringne of whites, spread over pie and brown slightly in slow oven.

Mrs. Claude S. Moore.

Lemon Cream Pie

1 cup sugar.

2 tablespoons flour.

3 eggs.

2 tablespoons butter 1 lemon (juice and rind) 1 1/4 cup of milk.

Cream ingredients in order given leaving whites till last. Mix well and add the beaten whites. Bake in slow oven.

Ora May Kensil.

Lemon Pie

1 1/2 cups milk 2 egg yolks 2 Lemons 1 cup sugar.

1 1/2 tablespoons cornstarch Pastry.

Cook all together in double boiler, until thick, and pour into baked pie crust. Use the whites of the eggs for meringue for the top.

Mrs. A. S. Powell.

Creamy Lemon Pie

1 cup sugar.

2 tablespoons butter 2 tablespoons flour.

1 lemon (juice).

1 cup milk.

2 eggs.

Cream sugar and butter, add flour and stir in lemon juice and well beaten yolks of eggs. To this add the milk and fold in beaten whites of eggs. Line pie tins with pastry, fill with mixture and bake in moderate oven as this burns very easily. The bottom of the fillings is soft and the top flakes.

Mrs. L. R. Janes.

Butterscotch Pie

1 cup brown sugar 1/2 cup butter.

2 heaping tablespoons flour.

3 eggs.

2 cups scalded milk Generous pinch Morton's Iodized salt 1 teaspoon vanilla.

Over slow fire blend sugar and butter allowing it to scorch a little. Mix in flour and egg yolks (save whites for merengue.) Pour in scalded milk and salt and cook until thick. Flavor, pour into a baked shell, cover with meringue and brown in oven.

Mrs. L. B. Sale.

Butterscotch Pie

1 1/2 cups boiling water 1 1/2 cups brown sugar 1 1/2 tablespoons granulated sugar 4 tablespoons corn-starch.

1 1/2 tablespoons Snowdrift lard 1/8 teaspoon salt 1/2 teaspoon vanilla 3 eggs Pastry.

Carmelize the granulated sugar and add the boiling water and brown sugar. Let this boil thoroughly, then thicken with the salt and cornstarch, mixed with barely enough cold water to moisten. Stir constantly until the mixture thickens, then add the Snowdrift lard and pour the mixture into the egg yolks which have been slightly beaten. Pour into a cooked pastry shell, cover with meringue and bake ten minutes in slow oven, 325°F.

Mrs. C. F. Borden.