ith the custard, grate over a little nutmeg and bake again. Take the
whites of the eggs and beat to a stiff froth with two tablespoonfuls
of sugar, spread over the top and brown in a quick oven.

FRUIT CUSTARD PIE.

Any fruit custard, such as pineapple, banana, can be readily made
after the recipe of APPLE CUSTARD PIE.

CHERRY PIE.

Line your pie plate with good crust, fill half full with ripe
cherries; sprinkle over them about a cupful of sugar, a teaspoonful of
sifted flour, dot a few bits of butter over that. Now fill the crust
full to the top. Cover with the upper crust and bake.

This is one of the best of pies, if made correctly, and the cherries
in any case should be stoned.

CURRANT PIE.

Make in just the same way as the "Cherry Pie," unless they are
somewhat green, then they should be stewed a little.

RIPE CURRANT PIE.

One cupful of mashed ripe currants, one of sugar, two tablespoonfuls
of water, one of flour, beaten with the yolks of two eggs. Bake; frost
the top with the beaten whites of the eggs and two tablespoonfuls
powdered sugar and brown in oven.

GREEN TOMATO PIE.

Take medium-sized tomatoes, pare and cut out the stem end. Having your
pie-pan lined with paste made as biscuit dough, slice the tomatoes
_very thin_, filling the pan somewhat heaping, then grate over it a
nutmeg; put in half a cup of butter and a medium cup of sugar, if the
pan is rather deep. Sprinkle a small handful of flour over all,
pouring in half a cup of vinegar before adding the top crust. Bake
half an hour in a moderately hot oven, serving hot. Is good; try it.

APRICOT MERINGUE PIE.

A canned apricot meringue pie is made by cutting the apricots fine and
mixing them with half a cup of sugar and the beaten yolk of an egg;
fill the crust and bake. Take from the oven, let it stand for two or
three minutes, cover with a meringue made of the beaten white of an
egg and one tablespoonful of sugar. Set back in a slow oven until it
turns a golden brown. The above pie can be made into a tart without
the addition of the meringue by adding criss-cross strips of pastry
when the pie is first put into the oven.

All of the above are good if made from the dried and stewed apricots
instead of the canned and are much cheaper.

Stewed dried apricots are a delicious addition to mince meat. They may
be used in connection with minced apples, or to the exclusion of the
latter.

HUCKLEBERRY PIE.

Put a quart of pick