Huckleberry Pie

Mix with the huckleberries about one-third as many currants or red raspberries. Sprinkle over them about two-thirds of a cup of sugar, with which has been mixed two heaping dessertspoonfuls of flour. Finish as any two-crusted pie.

Cherry Pie

Line the pie tin with piecrust. Wash and stone the cherries, fill the crust, and sprinkle over them one cup of sugar, with which has been mixed two level tablespoon-fuls of flour. Put on the top crust, and bake, being sure that the edges are well pressed together. The cloth bands spoken of in the article on pastry may be needed.

Rhubarb Pie

Wash the rhubarb, peel,, if necessary, and cut into inch lengths. Pour boiling water over it, and let stand a few minutes, then drain and cook in as little water as possible, and fill a previously baked crust as described for linen pie; or mix two tablespoonfuls of flour with the sugar, and stir the mixture into the rhubarb raw, then fill the pie and bake. Use the cloth or paper tube described on page 357 with this pie.

Linen Pie

In a linen pie, the crust is made, and the pie filled with tissue paper, and the crusts baked thus, then the top crust is lifted off and the filling put into the pie, and the crust replaced. The object is to avoid having a soggy lower crust. It is well to flour the lower crust or brush over with egg white to prevent soaking when the fruit is cooked in the pie.

Apple Pie

Make a crust the same as for any pie, fill with tart apples, pared, cored and cut in thick slices, sprinkle with sugar and dot with bits of butter if desired. Put on the top crust, press the edges firmly together, and bake until the fruit is done.

Potato Pie No. 1

Over one-half pint of grated raw potatoes pour one quart of boiling milk, and let cook in double boiler until the potato is done. Let cool, and add three well-beaten eggs. Sweeten to taste, and flavor with nutmeg. Bake same as custard pies, and use fresh.

Potato Pie No. 2

One cup sweet milk, two tablespoonfuls of flour, two tablespoonfuls of butter, one small egg, one-half cup of mashed potato, one-quarter teaspoonful of salt, one-eighth teaspoonful of grated nutmeg, one teaspoonful of fruit vinegar. Cook the milk, butter and flour together until like thick cream. Add the vinegar and salt, pour boiling hot over the beaten egg yolk, and mix well. Add the mashed potato, and beat until smooth and thoroughly mixed. Return to the fire, and let boil, and fold in the egg white, and pour the mixture into a previously baked crust, same as in making a lemon pie.

Squash Pie

Crust: One and one-fourth cups of flour, one-half cup (scant) of fat, - lard or butter, - one-fourth teaspoonful of salt. Just enough ice water to make the mixture stick together. Use extra flour for kneading. One-half table-spoonful of baking powder may be used, then use only one-third cup (scant) of fat.

Filling: One and one-half cups of stewed sifted squash (cook until dry), one cup of boiling milk, one-fourth cup of granulated sugar, one-fourth cup of brown sugar, one-half teaspoonful of salt, one-fourth teaspoonful each cinnamon, cloves and ginger, one egg. Beat egg with the squash, add the sugar, which has had the spices mixed with it, and, last, the milk, stirring as it is added, fill the crust, and bake in a slow oven. Cover the top with grated cheese or a meringue.