Pastry. Plain Pastry

1 1/4 cups Henkel's pastry flour. 1/4 teaspoon salt. 1 teaspoon Royal baking powder (if used). 1/2 cup shortening (scant). Ice water.

This amount is enough to cover 2 ordinary pie plates.

Mrs. C. E. Westcott.

Amber Pie. (Very rich and good)

1 1/2 cups sugar. 1/2 teaspoon cloves. 1 1/2 cups sour milk. 2 tablespoons butter. 1 cup raisins. 1 tablespoon flour. 1 teaspoon cinnamon. 2 tablespoons vinegar. 4 eggs.

Cook above ingredients (except whites of eggs which are used for meringue) and bake same as lemon pie. This makes 1 large or 2 small ones. Mrs. Palmer Richards.

Butter Scotch Pie.

Part 1.

Butter, size of walnut. 1 cup dark brown sugar. 4 tablespoons milk.

Boil above ingredients 5 minutes.

Part 2.

2 eggs. 2 tablespoons flour. 1 cup milk.

Mix flour smooth with cold water. Add yolks of eggs and milk. Pour in part 1 and cook in double boiler until thickened. When cooked pour into pie crust. Cover with meringue of whites of eggs and 2 tablespoons sugar and brown slightly in quick oven. Mrs. W. E. Cowen.

Orange Pie

1 cup orange juice. 2 tablespoons Henkel's flour. 3 egg yolks. 1 cup sugar. Grated rind one orange.

Beat yolks until creamy, add sugar, flour, orange juice and grated rind. Mix well. Line medium pie plate with pastry. Pour in orangé filling and bake in moderate oven until consistency of custard and pastry is well browned. Beat whites of eggs with 7 tablespoons of sugar until very stiff. Spread on top of pie and return to oven until slightly browned. Mrs. D. W. Shain.

Never Fail Pumpkin Pie

2 cups pumpkin. 1 egg. 1 cup milk. 1/2 teaspoon ginger. 2 tablespoons molasses. 1 teaspoon cinnamon. 7 heaping teaspoons sugar. A little nutmeg. 1 tablespoon Henkel's flour. A pinch salt.

Bake in slow oven. Mrs. Geo. E. Goddard.

Egg Pie Crust

2 level teaspoons Royal baking powder. 1/4 cupful butter. 1/4 cupful lard. 3 level cupfuls Henkel's flour. 3 level tablespoons sugar. 1 egg. 1 level teaspoon salt. 1/2 cupful water.

Sift flour, baking powder and salt. Cut in shortening with a knife, add sugar, egg well beaten and water. Handle as little as possible. Sufficient for two large covered pies.

Mrs. Claude F. Stofflett.

Crust For Meat Pie

1 egg. 3/4 cup milk. 1 cup flour. 2 level teaspoons Royal. 1/2 teaspoon salt. baking powder.

Mrs. S. Simmons.

Boston Cream Pie

1 egg. 1 cup Henkel's Velvet flour. 1/2 cup milk. 1 teaspoon baking powder (in flour). 1/2 cup sugar.

Bake in quick oven - when cool split.

Cream Filling.

1 cup milk (boiling). Butter size of walnut. 1 egg. 1/2 cup sugar. 1/4 cup flour.

Mix flour and sugar, add well beaten egg, stir into boiling milk and add butter. Put filling between cake.

Mrs. Fred G. Emmons.

Sour Cream Pie

1 cup sour cream. 1 cup chopped raisins. Salt. 1 cup sugar. Cinnamon. 1 egg. Cloves. 1 heaping teaspoon Henkel's flour. Nutmeg.

Make upper and lower crust. Bake slowly. Top crust will puff up while baking, when it goes down the filling is cooked. Mrs. C. J. Chandler.

Cherry Pie

2 eggs. 1 tablespoon butter (melted). 1 cup cherries (pitted). 1 cup sugar. 2 tablespoons Henkel's flour. 2 tablespoons sugar. 3 tablespoons water.

Beat yolks of 2 eggs, add sugar, butter, flour, and water. Mix and fill lower crust for open pie. Beat the whites with 2 tablespoons sugar. Spread on top and return to oven to brown slightly. Florence Durst.

Custard Pie

2 eggs. 1/2 cup sugar. 1 teaspoon cornstarch. Salt. 1 pint milk. Nutmeg.

Beat eggs, sugar, cornstarch and salt together till light and foamy. Boil milk, take from fire and stir into the above mixture. Pour into crust, grate nutmeg over top and bake till custard is set. Mrs. Cowan.

Pieplant Pie

1 cup chopped pieplant. Butter size of walnut. 1 cup sugar. 2 eggs, less 2 whites. 2 tablespoons flour.

Bake in 1 crust. Use the 2 whites for the top.

Mrs. C. E. Mutschel.

Raisin Pie Filling

1 cup Sun Maid raisins. 1 tablespoon sugar. 1 1/2 cups water. 1 level teaspoon salt. 1 tablespoon corn starch.

Bring raisins and water slowly to a boil, add sugar, salt and cornstarch, mixed with a little cold water, boil 3 minutes.

Mrs. F. E. Lappan.

Raisin Pie Filling. 2

Cover 2/3 lb. raisins with cold water. Boil until tender, add juice of 1 lemon, 3 tablespoons sugar, 1 beaten egg. Thicken with 1 rounding tablespoon Henkel's flour mixed in 1/4 cup water. Cook five minutes.

Mrs. Josephine Blenman.