metimes filled the bottom crusts of two small pies
(either cheese pie or plain custard) with a layer of fresh cherries
and poured the custard over the top of the cherries and baked same as
a plain custard pie.

Aunt Sarah might be called extravagant by some, but she always made
egg desserts when eggs were cheap and plentiful, in the Spring. In
Winter she baked pies and puddings in which a fewer number of eggs
were used and substituted canned and dried fruits for fresh ones. In
summer she used fresh fruit when in season, ice cream and sherbets.
She never indulged in high-priced, unseasonable fruits--thought it an
extravagance for one to do so, and taught Mary "a wise expenditure in
time means wealth."

For banana custard pie she substituted sliced banana for cherries on
top of pie.

"RIVEL KUCHEN"

Place in a bowl 1 cup flour, 1/2 cup sugar (good measure), 1/2 cup
butter and lard, or all butter is better (scant measure). Some like a
little grating of nutmeg, especially if part lard is used. Mix or
crumb the ingredients well together with the hands to form small
lumps, or rivels. Line pie-tins with a rich pastry crust and strew the
rivels thickly over and bake in a quick oven. A couple tablespoons of
molasses spread over the crumbs is liked by some. This is a favorite
pie or cake of many Pennsylvania Germans.

AUNT SARAH'S LEMON MERINGUE

Two cups of water, 1-1/2 cups of sugar, 2 rounding tablespoonfuls of
corn starch, 4 eggs, 1 tablespoonful of butter, 2 small lemons. Mix
the water, sugar and corn starch dissolved in a little cold water,
pour in sauce-pan, place on range and stir mixture until thickened.
Beat separately the yolks of 4 eggs and the whites of 2, then add both
to the above mixture. Remove from the fire, add the juice of two small
lemons and grated rind of one; add butter. Fill two previously baked
pastry shells with the cooled mixture. Beat the remaining whites of
egg (another white of an egg added improves the appearance of the
pie.) Add one tablespoonful of pulverized sugar to each egg used;
place the stiffly beaten whites of egg rockily over tops of pies stand
in oven until a delicate shade of brown. This is a delicious pie.

A COUNTRY BATTER PIE

Line two medium-sized pie-tins with pastry crust in which pour the
following mixture, composed of 1/2 cup of granulated sugar and one
egg, creamed together; then add 1/2 cup of cold water and the grated
yellow rind and juice of one lemon.

Fo