ten with very cold water
until a stiff dough is formed. Pat out and lay on one-quarter cup of
cold butter rolled out in a sheet. Fold in three layers, turn half way
round, and pat out again. Fold and roll twice more. This will make one
large pie with two crusts.

~CHERRY PIE~--Make a good crust, lining the sides of a pie pan. Place
stoned cherries, well sweetened, in the pan and cover with upper crust.
Bake in slow oven. (A few red currants may be added to the cherries if
desired.)

Plums or gooseberry pies may be made in the same way.

~CHERRY PIE~--Roll two large soda crackers into fine dust and stone
cherries enough to measure two cups. Line a pie plate with good rich
paste and scatter one-half cup of sugar over. Sprinkle one-half of the
cracker dust, and over that one-half of the cherries. Repeat the three
layers, pour on one cup of cherry juice and cold water, cover with paste
and bake in a moderate oven.

~FRESH RASPBERRY PIE~--Line a pie plate with rich paste, fill with
raspberries and scatter on sugar to sweeten. Cover with a crust and bake
in a quick oven. When done draw from the oven, cut a gash in the top,
and pour in the following mixture: The yolks of two eggs beaten light
with a tablespoon of sugar and mixed with one cup of hot thin cream. Set
back in the oven for five minutes.

~GREEN CURRANT PIE~--Stew and mash a pint of rather green currants,
sweeten abundantly, add a sprinkling of flour or a rolled cracker and
bake with two crusts. Dust generously with powdered sugar.

~GREEN TOMATO PIE~--Take green tomatoes not yet turned and peel and
slice wafer thin. Fill a plate nearly full, add a tablespoonful vinegar
and plenty of sugar, dot with bits of butter and flavor with nutmeg or
lemon. Bake in one or two crusts as preferred.

~LEMON CREAM PIE~--Stir into one cup of boiling water one tablespoonful
of cornstarch dissolved in a little cold water. Cook until thickened and
clear, then add one cup of sugar, a teaspoonful of butter, and the juice
and grated rind of two lemons. Add the beaten yolks of three eggs and
take from the fire. Have ready the bottom crust of a pie that has been
baked, first pricking with a fork to prevent blisters. Place the custard
in the crust and bake half an hour. When done take from the oven and
spread over the top a meringue made from the stiffly whipped whites of
the eggs, and three tablespoonfuls of sugar. Shut off the oven so it
will be as cool as possible giv