and pour the sauce over the pie, replacing the
crust.

~APPLE PIE--SOUTHERN STYLE~--For four pies half pound butter, quarter
pound of lard, half dinner teaspoon of salt, work four cups flour and
the above ingredients with a fork, and then mix with ice water and mix
it so it will just stick together. Then ready for use.

~BEATEN CREAM PIE~--Line a plate with good paste, prick in several
places to prevent rising out of shape. Bake and spread over some jelly
or jam about half an inch thick, and cover with one cup of cream beaten
stiff with two rounding tablespoons of powdered sugar and flavored with
one teaspoon of vanilla.

~LARGE LEMON PIE~--Mix three level teaspoons of corn starch smooth in a
little cold water, and stir into three cups of boiling water. Cook five
minutes; stir in one level tablespoon of butter, the juice and grated
yellow rind of two lemons, one and one-half cups of sugar, and the yolks
of three eggs. Cook until the egg thickens, take from the fire and cool.
Line a large pie plate with paste and gash it in several places to
prevent rising unevenly, bake and fill with the mixture. Cover with a
meringue made from the white of three eggs beaten with six level
tablespoons of powdered sugar. Set in the oven to color.

~LEMON PIE~--This is an old fashion pie, because it is baked between two
crusts, yet many have called it the best of all kinds. Grate the yellow
rind of two lemons, take off all the white skin and chop the remainder
very fine, discarding all the seeds. Add two cups of sugar and two
beaten eggs. Mix well and pour into a paste lined plate cover, and bake
thirty minutes.

~NUT MINCE PIES~--One cup of walnut meats chopped fine, two cups of
chopped apple, one cup of raisins, one and one-half cups of sugar mixed
with one teaspoon each of cinnamon and allspice and one-half teaspoon
each of cloves and salt, one-half cup of vinegar and one-half cup of
water or fruit juice. Mix thoroughly. This quantity makes two large
pies.

~PINEAPPLE CREAM PIE~--One-half cup butter, one cup sugar, one can
shredded pineapple, one-half cup milk, two eggs. Cream the butter, add
gradually the sugar, then the pineapple, milk and eggs well beaten. Mix
well and bake in one crust like custard pie. When cool cover with a
meringue or with whipped cream sweetened and flavored with vanilla.

~PLAIN PIE PASTE~--Sift one and one-half cups of flour with a saltspoon
of salt and rub in one-quarter cup of lard. Mois