r the top of pies: Cream together 1 cup of sugar, 1/4 cup of lard
and 1 egg, then add 1/2 cup of sour milk alternately with 1-1/2 cups
of flour, sifted with 1/2 teaspoonful of baking soda and 1/2
teaspoonful of cream of tartar. Place 1/2 of this mixture on top of
each pie. Bake in oven.

PUMPKIN PIE (AUNT SARAH'S RECIPE)

The best pumpkin for pie is of a deep orange yellow with a rough,
warty surface. Remove the soft, spongy pulp and seeds of the pumpkin,
pare and cut into small pieces. Steam until tender. Put in a colander
to drain, then mash through colander with wooden potato masher. For
one deep pie allow one pint of the stewed pumpkin, beat in 2 eggs, one
at a time, 1/2 teaspoonful salt, 1 teaspoonful ginger, 1/2 teaspoonful
grated nutmeg, 1/2 teaspoonful cinnamon, 2/3 cup sugar, 1 scant pint
milk. Beat all together. This mixture should barely fill a quart
measure. Pour in a deep pie-tin lined with rich crust, grate nutmeg
over the top of pie and bake from 45 to 50 minutes in a moderate oven.
Have the oven rather hot when the pie is first put in to bake and then
reduce the heat, else the filling in the pie will boil and become
watery. If liked, two tablespoonfuls of brandy may be added to the
mixture before filling the crust. In that case, use two tablespoonfuls
less of milk.

WHITE POTATO CUSTARD (AUNT SARAH'S RECIPE)

Boil one medium-sized potato, mash fine, add 1 large tablespoonful of
butter and a generous 1/2 cup sugar. Beat to a cream. When the mixture
has cooled add yolks of 2 eggs, 1/2 cup sweet milk and grated rind and
juice of half a lemon. Lastly, stir in the stiffly beaten whites of
the two eggs. Bake in a medium-sized pie-tin with one crust in a
moderately hot oven about 25 minutes, until a rich brown on top. This
is a delicious pie and would puzzle a "Bucks County lawyer" to tell of
what it is composed.

"RHUBARB CUSTARD" PIE

Two cups of rhubarb, uncooked, do not skin it, cut in half-inch
pieces. Cream together 1 cup of sugar, 1 tablespoonful of cornstarch,
2 eggs (reserve white of one egg). Add the 2 cups of rhubarb to this
mixture and place all in a pie-tin lined with pastry. Place in oven
and bake until rhubarb is tender. Remove from oven and when pie has
cooled spread over it the stiffly beaten white of the egg, to which
had been added one tablespoonful of sugar. Place pie in oven and brown
a light fawn color.

"LEMON APPLE" PIE

Grate the yellow rind from a lemon (discard the