• 2 qts. Fresh Fruit.
• 1 qt. Water.
• 1½ lb. Sugar.
• 2 oz. Corn Starch.
• ½ oz. Salt.

The above formula is adapted to the following pies: Apple, peach, cherry, raspberry, strawberry, gooseberry, huckleberry, currant and rhubarb. For the apple, peach and currant pies use 1 oz. of corn starch instead of 2 oz. For the rhubarb pie use only 1 pt. of water and about a half pound less sugar. From 1 to ½ oz. of spice is added to the apple and peach mixture.

When green fruit is used it should be boiled about 2 minutes. Rhubarb requires more time. Dried and evaporated fruit should also be boiled for a few minutes. If the fruit is not boiled it will run and stick to the plate.

After boiling, add the sugar and flavor and mix thoroughly. The corn starch may be omitted if desired. Before placing pies in oven wash lightly with milk or egg wash.

Pie Crust.

Use 2 lbs. lard and 4 lbs. of flour. Rub together lightly but thoroughly. The whole secret of a good crust is just the proper mixing. If worked too hard the result is poor. Furthermore, great care should be taken not to put in too much water. This is very important. Cotton oil, butter or other shortening may be used instead of the lard. Pies are better if the filling is put in cold. Always keep the shortening in the ice box before using.

Custard Pie.

• 1½ lb. Sugar.
• 25 Eggs.
• ½ lb. Flour.
• 6 qts. Milk.

Add a little salt. If desired corn starch may be used instead of flour. This pie is filled in the oven.

Lemon Pie.

• 5 qts. Water.
• 4 lbs. Sugar.
• 10 Eggs.
• 1 doz. Lemons.
• ¾ lb. Corn Starch.

The corn starch may be omitted if desired. Some use about ½ a pound of lard and butter.

Rhubarb Pie.

• 3 lbs. Rhubarb.
• 1½ lbs. Sugar.
• Corn Starch as desired.

The rhubarb should be cut in small pieces after it is peeled and allowed to stand over night with the sugar. Strain off juice and boil for a minute, then add the rhubarb and let boil for 2 or 3 minutes. The corn starch is frequently omitted.

Pumpkin Pie.

• 4 lbs. Mashed Pumpkin.
• 1 lb. Sugar.
• 8 Eggs.
• 4 oz. Flour.
• 2 qts. Milk.
• Salt, ginger and cinnamon.

When cooked, drain pumpkins dry and mash thoroughly. Add sugar, ginger, etc. Mix flour and milk and add this to the pumpkin. See that the mixture is smooth and without lumps. This pie is filled in the oven.

Mince Meat.

• 6 lbs. Currants.
• 1 lb. Suet.
• 8 lbs. Apples.
• 12 lbs. Beef.
• 3 lbs. Sugar.
• 4 lbs. Raisins.
• 1 pt. Brandy.
• 2 pts. Cider.
• 4 oz. Allspice.
• 4 oz. Cloves.

Variations of the above are made in many ways. Some add citron and 1 or 2 qts. of molasses. About 1 oz. of pepper may also be used. Lemon and orange peel is frequently used. Tripe is sometimes substituted for beef. If desired a little cinnamon or nutmeg may be added.