egg, beaten
separately, 1 tablespoonful of flour, 2-1/2 tablespoonfuls of sugar,
1/8 teaspoonful of salt, 1/2 teaspoonful of grated nutmeg, same of
ginger, 1-1/2 cups of milk (scant measure). The mixture should measure
exactly 3 cups, after adding milk. Pour this mixture into the
pastry-lined pie-tin and bake in a moderate oven until top of pie is a
rich brown.

CHOCOLATE PIE

Melt one square of Baker's unsweetened chocolate, or 1/4 cup of
powdered cocoa, mix with this 1/2 cup of granulated sugar and 1/4 cup
of corn starch. When well mixed add yolks of 3 eggs, a pinch of salt,
2 cups of milk; cook all together in a double boiler until thickened.
When cool flavor with vanilla. Fill pastry-lined pie crust with the
mixture. Beat the 3 whites of eggs to a froth, mix with a couple
tablespoonfuls of pulverized sugar, spread on top of pie, stand in
oven until light brown.

"PEBBLE DASH" OR SHOO-FLY PIE

Aunt Sarah made these to perfection and called them "Pebble Dash" pie.
They are not really pies, they resemble cakes, but having a crust we
will class them with pies. She lined three small sized pie-tins with
rich pie crust. For the crumbs she placed in a bowl 3 cups of flour, 1
cup brown sugar and 3/4 cup of butter and lard, mixed and rubbed all
together with the hands, not smooth, but in small rivels. For the
liquid part she used 1 cup baking molasses, 1 cup hot water, 1
teaspoonful baking soda dissolved in a few drops of vinegar and
stirred this into the molasses and water. She divided the liquid among
the three pans, putting one-third in each crust, over which she
sprinkled the crumbs. Bake one-half hour in a moderate oven. These
have the appearance of molasses cakes when baked.

VANILLA CRUMB "CRUSTS"

Cook together a short time 1/2 cup molasses, 1 egg, 1 tablespoonful
flour, 1 cup sugar, 2 cups cold water. Moisten the flour with a little
cold water before adding to the other ingredients. When cooled add 1
teaspoonful of vanilla. Pour this mixture in the bottom of each of
four common sized pie-tins, lined with pastry, and sprinkle over the
following crumbs:

THE CRUMBS (FOR VANILLA CRUMB CRUSTS).

Two cups flour, 1/2 cup butter and lard, mixed, 1/2 teaspoonful soda
and 1 cup sugar, rubbed together with the hands to form crumbs.
Scatter these crumbs over the four pies.

These are not thick pies, but simply what the recipe calls
them--vanilla "crusts."

"KASHA KUCHEN" OR CHERRY CAKE

Aunt Sarah so