white part of rind),
grate the remainder of the lemon, also pare and grate 1 apple. Add
1-1/2 cups of sugar, then add 2 well-beaten eggs. Pour this mixture
into 1 large pie-tin lined with rich pastry; place on a top crust,
pinch edges, moistened with water, together; bake in an oven with a
steady heat. When pie has baked sift pulverized sugar thickly over top
and serve cold. From these materials was baked a fair sized pie.

GREEN CURRANT PIE

Line a pie-tin with rich pastry; place oil this crust 2 tablespoonfuls
of flour and 2 tablespoonfuls of sugar; then add 2 cups of
well-washed and stemmed green currants, previously mixed with 1
tablespoonful of cornstarch, moistened with a small quantity of cold
water. Add 1 cup of sugar (from which had been taken the 2
tablespoonfuls placed on crust;) add 2 tablespoonfuls of water; cover
with a top crust, cut small vents in crust, bake in a moderate oven.
When crust loosens from side of pan the pie should be sufficiently
baked.

A COUNTRY "MOLASSES" PIE

Place in a mixing bowl 3/4 cup flour (generous measure), 1/2 cup
granulated sugar, 1 generous tablespoonful of butter.

Crumble all together with the hands until quite fine. Then to 1/4 cup
of New Orleans (baking) molasses add 1/4 cup of boiling water and 1/4
teaspoonful of soda (saleratus). Beat together the molasses, water and
soda until the mixture is foamy and rises to top of cup. Then pour
into a medium-sized pie-tin, lined with pie crust (the pie-tin should
not be small or the mixture, when baking, will rise over top of pan).
Sprinkle the prepared crumbs thickly over the molasses mixture and
with a spoon distribute the crumbs well through the mixture. Bake in a
moderate oven from 25 to 30 minutes and you will have the
old-fashioned pie your Grandmother used to bake.

When her baking finished, she had dough remaining for an extra crust.
Children always called this "molasses candy pie," as 'twas quite
different from the "molasses cake batter" usually baked in crusts.

A MOCK CHERRY PIE

This pie was composed of 3/4 cup of chopped cranberries, 3/4 cup of
seeded and chopped raisins, 3/4 cup of sugar, 3/4 cup of cold water, 1
tablespoonful of flour, 1 teaspoonful of vanilla all together and bake
with two crusts.

AUNT SARAH'S CUSTARD PIE

Line an agate pie-pan (one used especially for custards two inches in
depth, holding exactly one quart) with a rich pastry. Break five large
eggs in a bowl, heat lightly wi