One cup flour; two tablespoonfuls of lard; three tablespoonfuls of boiling water; pinch salt; baking powder enough to cover the end of silver knife. Put lard into water. Beat well; then add to dry ingredients, and roll out.

One cup shortening; one-half cup boiling water; cream. Two cups sifted flour and two level teaspoonfuls baking powder.

One cup flour; two heaping tablespoonfuls lard; pinch salt; one teaspoonful baking powder. Cold water enough to make dough. Handle as little as possible.

Bake crust separate. One heaping tablespoonful lard; one-half cup flour; two tablespoonfuls water; one-fourth teaspoonful salt. Filling: Two cups water; juice of one lemon; yolks of two eggs; two tablespoonfuls corn starch; one-half cup sugar; pinch of salt. Boil filling separate and when cool fill in baked crust. Beat whites of eggs with two tablespoonfuls sugar and put on the top.

Juice of three lemons; three eggs; pint milk; one-half cup sugar; one-fourth cup rolled crackers; one lemon rind.

Bake the crust, then fill with the following: One cup sugar; one lemon juice and peel; three egg whites saved for frosting; three heaping teaspoonfuls flour stirred up in a little cold water; one teacup boiling water; mix together and boil up. Then place in baked crust. Stir whites of eggs until thick. Add about one-half cup sugar, a little at a time. Then place on pie and brown slightly.

One cupful granulated sugar; one tablespoonful butter, creamed; two tablespoonfuls flour; juice of one large lemon; yolks of two eggs; one cupful milk; stir all together and fold the stiffly beaten whites of the two eggs in last.

One lemon; one-half orange; one cup sugar; yolks three eggs; one cup water; one tablespoonful (heaping) flour; one lump butter; beat all together and cook until thick custard. Put into crust; with whites beat stiff one spoonful sugar.

Four eggs beaten; one quart of milk; two tablespoonfuls flour; one pinch salt; one tablespoonful butter; put in hot pan. Then pour custard and bake about twenty minutes. When done put creamed sugar on top while hot. Creamed sugar. One cup powdered sugar; two tablespoonfuls butter; one teaspoonful vanilla; cream all together.

One pint cranberries; one-half cup raisins. Wash and cut up raisins, put with cranberries with a small cup of sugar; cook and when soft put in pie crust.

Two cups milk; three-fourths cup sugar; three-fourths cup cocoanut; pinch salt. Put in double boiler and heat. Teaspoonful vanilla; three tablespoonfuls corn starch dissolved in a little milk; beaten whites of four eggs last; then beat steadily. Bake crust first. Beat a bottle of cream until stiff; sweeten it with three tablespoonfuls of powdered sugar and a teaspoonful vanilla and spread on pie.

Two egg yolks; four heaping teaspoonfuls sugar; two cups milk; one-half tablespoonful butter; three even tablespoonfuls corn starch; one teaspoonful vanilla. Cook in double boiler until it thickens. Then spread on the baked pie crust, and put the whites beaten with sugar added on top, and brown slightly. To be eaten cold. Chocolate added makes a very delicious pie.

Make and bake crust first, before adding filling. One cup light brown sugar; butter size of an egg; one tablespoonful flour; pinch of salt; mix thoroughly, then add one cup of milk and boil in double boiler until thick; then add beaten yolks of two eggs. Add to the baked crust; beat whites of the two eggs stiff, with a little sugar and brown slightly in oven.

One egg, one tablespoonful of flour, three-fourths cup of sugar, butter size of a walnut, one pint of milk. Stir constantly while cooking until thickened and fill previously baked crust and sprinkle over with cocoanut and nutmeg.

One and one-half ounces butter; three-fourths cup light brown sugar; two eggs; one and one-half cups sweet milk. Put butter in pan, mix in brown sugar, stirring constantly until caramel color, then add milk and boil until sugar is melted. Separate the yolks from whites, add to yolks one-half cup flour and one teaspoonful corn starch. Add enough water to make a thick paste, stir into ready baked pie crust, put whites to which sugar has been added on top and brown. Instead of whites of egg for top of pie, whipped cream may be substituted.

One-half cup brown sugar; one-half cup white sugar; two yolks of eggs; two tablespoonfuls flour; one large cup milk; two tablespoonfuls butter; dissolve sugar and butter with a small amount of milk; and let boil until it threads a little. Mix flour with a little water to thin paste and then add milk and yolks of eggs. Stir all together and boil until smooth, thick paste. Put in baked crust. Whip whites, put in little sugar, and put on top. Bake a golden brown.

One scant cupful sugar beaten into two eggs; one teaspoonful flour; two heaping tablespoonfuls of cooked pumpkin; spices to suit taste; one and one-half cupfuls of sweet milk. Mix in order given; this makes one large pie. When done and before serving, spread the top with whipped cream; nuts can also be added.

One cup of flour; two heaping tablespoonfuls of lard; three tablespoonfuls of sour cream. Mix lightly into crust. Sprinkle a layer of flour in lower crust and fill with berries. Sprinkle over them two tablespoonfuls of flour and a cup and a half of sugar. Put in two tablespoonfuls of water and add upper crust. Heat stones of cooker fifteen minutes beginning as you begin your pie. Bake pie forty minutes.

One cup sour cream; one cup sugar; one-half cup seeded raisins, chopped fine; yolks two eggs; one-half teaspoonful cloves, and cinnamon. Mix one teaspoonful flour with sugar; spread on the pie after it is baked, whites of two eggs beaten to a froth, stiff, with two tablespoonfuls sugar. Set in oven and brown slightly. Cream must be sour.

One cup cranberries, split lengthwise (work out seeds); one-half cup raisins chopped fine; one cup sugar with one tablespoonful flour mixed with it. Mix all together; pour in one-half cup boiling water; add one teaspoonful vanilla. Bake between rich crusts.

One cup pumpkin; one-fourth cup of sugar; one-half teaspoonful salt; one-fourth teaspoonful cinnamon; one-fourth teaspoonful mace; one-half teaspoonful vanilla; one egg and one yolk, beaten separately, and whites added last; one-half cup milk; one-fourth cup cream; one tablespoonful corn starch. Bake in plain pastry until set.

Boil one cup of raisins in one cup of water for five minutes; then add three tablespoonfuls boiled rice and one cup of sugar. Boil another five minutes and add a tablespoonful butter and bake in two crusts.

Line pie plate with crust and fill with quartered apples. Add to one cup of sugar, one large tablespoonful of flour and stir into one cup of cream; pour over apples. Grate nutmeg over all and bake without upper crust.

One pound of sweet potatoes mashed; two cups of sugar; one cup of cream; one-half cup butter; three eggs well beaten; little nutmeg, pinch of salt. Bake in crust.

Three medium sized potatoes. Boil soft and mash fine. Mix with it yolks of three eggs; sugar, to taste; one tablespoonful butter; flavoring, nutmeg and vanilla to taste. Whip whites of eggs, and add small portion of ground citron.

Four medium sized potatoes; two eggs; one and one-half cups milk; one cup sugar; one teaspoonful vanilla; butter the size of an egg; grate a little nutmeg on top of pie. Mash the potatoes and whip them until light and fluffy; add milk and run through sieve to remove all lumps; add other ingredients; put whole in crust and cook slowly in moderate oven until done.

Stone stewed prunes; chop fine; then stew them in their own liquor ten minutes; sweeten and thicken with flour or corn starch. When nearly cool, fill puff paste forms and pile high with whipped cream and serve.

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