oonful of vinegar,
1 tablespoonful flour and sweeten with sugar to taste, dust over the
top a little ground cinnamon, cloves and nutmeg; cover pie with a top
crust and bake in a moderately hot oven. When baked the pumpkin
filling in the pie should resemble diced citron and the pie have
somewhat the flavor of green tomato pie. (The vinegar may be omitted
and the result be a very good pie.)

MARY'S COCOANUT CUSTARD PIE

Line two medium-sized pie-tins with rich pastry and bake. For the
custard filling: 3 egg yolks, 2 cups granulated sugar, 1 quart of
milk.

Cook all together, then add 1 tablespoonful of corn starch and one of
flour (moistened with a little cold water before adding). Cook all
together until the mixture thickens. Flavor with one teaspoonful of
vanilla. Allow the mixture to cool.

Grate one good-sized cocoanut, mix half of it with the custard and
fill into the two crusts. Spread over the tops of the two pies the
stiffly beaten whites of the three eggs to which you have added a
small quantity of sugar. Over this sprinkle the remaining half of the
grated cocoanut, stand in the oven a few minutes, until top of pie is
lightly browned.

GRAPE PIE

Pulp the grapes. Place pulp in a stew-pan and cook a short time. When
tender mash pulp through a sieve to remove seeds. Add skins to pulp.
Add one scant cup of sugar and rounded teaspoonful of butter. Line a
pie plate with rich pastry, sprinkle over one tablespoonful of flour.
Pour in the grape mixture and sift another tablespoonful of flour over
the top of mixture and cover with a top crust in which vents have been
cut, to allow the steam to escape, and bake in a hot oven. Allow two
small cups of grapes to one pie.

SOUR CHERRY PIE

One quart of cherries, 1/2 cup of flour for juicy sour cherries,
(scant measure of flour), 1-1/2 cups sugar.

Pit the cherries, saving cherry juice. Mix together sugar and flour
and place about 1/3 of this on a pie-tin lined with pastry. Fill with
cherries and juice and sprinkle remaining sugar and flour over. Bake
with an upper crust, having vents cut in to allow steam to escape.

AUNT SARAH'S STRAWBERRY PIE

Make a rich crust, line a pie-tin and fill with clean, hulled
strawberries. Allow one quart to each pie. Sweeten to taste; sprinkle
a generous handful of flour over the berries, having plenty of flour
around the inside edge of pie. Use 1/2 cup of flour all together. Cut
a teaspoonful of butter into small bits ov