ated nutmeg, then beat in, at
the very last, the whites of the eggs frothed as stiff as possible. Bake
in pans lined with rich crust until firm. Meringue can be added, but the
pies do not need it.

_Mystery Pie_: (Louise Williams.) Beat separately very light, the yolks
and whites of four eggs. Beat with the yolks a cup and a half of sugar,
three heaping tablespoonfuls of butter, two teaspoonfuls mixed spices,
either beaten or powdered fine, one cup of tart dark jelly, one cup
blackberry jam, and one cup sweet milk. Add last of all the egg-whites,
mix in well, then pour in pans lined with rich paste, and bake until
firm.

_Butter Scotch Pie_: (Leslie Fox.) Beat light two egg-yolks with one
scant cup dark brown sugar, one tablespoonful creamed butter, and two
tablespoonfuls flour. Mix smooth, then add gradually one cup rich milk,
put in double boiler, and cook until thick. Let cool, flavor with
vanilla, then pour into rich crusts, previously well-baked, cover with
meringue made from the egg-whites, set in oven to harden, and serve hot
or cold.

_Raspberry Cream Pie_: (Leslie Fox.) Line a deepish pie pan with very
rich crust, spread the crust thickly with red raspberry jam, then pour
upon it raw, a custard made from two eggs beaten well with one cup of
milk, and one tablespoonful sugar. Bake until custard is well set, let
cool, and spread with whipped cream. Serve cold as possible.

_Rhubarb Pie_: To a generous quart of rhubarb, peeled and cut up, put
three cups sugar, the pulp scooped from three sweet oranges, thin bits
of the yellow peel, two blades of mace broken small, and a scant
half-cup of cold water. Cover the pan and set for thirty minutes in a
hot oven--uncover then and cook for five minutes longer. The result is a
sweet excellent for many uses--as a sauce, as a substitute for
marmalade, as the foundation of pies, tarts, shortcakes, even as a
filling for layer cake.

Make pies from it with two crusts, or with lattice crusts as usual. Make
it into tarts, into turnovers or put between hot buttered layers for a
hurry-up shortcake. But if you wish to know how excellent such rhubarb
can be, make it thus into meringue pies or tarts. Bake the crusts after
pricking them well, cover thinly with either good meringue or the
frosting directed for cheesecakes, let it harden, then at the minute of
serving cover with a thin layer of the prepared rhubarb--the meringue or
frosting will stay crisp until eaten if you work qui