e use half this
recipe. Mix all together and add flavoring of vanilla, lemon, almond or
nutmeg. Line deep pie tin with pie crust and fill with the raw custard
and bake in a moderate oven until the custard sets and can be cut clean
with a silver knife. Do not bake too long or it will be dry and tough
and use scant sugar measure to avoid a watery custard. Cocoanut custard
pie is made by adding one cup of shredded cocoanut before baking. Date
pie is made by pressing stewed dates through a colander and adding to
the custard. Open fruit custard pies are made by laying a layer of
prepared fruit on the crust in the tin and covering with the raw
custard. All custard pies are baked with an under crust only. Pumpkin,
squash and sweet potato pies are made by adding a quart of the cooked
and mashed vegetable to each quart of custard and adding spices and
salt to suit individual taste.--Contributed.

CREAM PIES.--The cream fillings are cooked on top of stove until thick.
Line pie tins with a rich pie crust, pick with a fork to let out air
while baking, and bake a golden brown, then fill with the cooked
filling, cover with a meringue and bake until meringue sets. The rule
for the cream filling is two eggs beaten with half a cup of sugar and
one large tablespoon of flour or one scant tablespoon of cornstarch
mixed smooth with a little milk, add flavoring. Bring two small cups of
milk or water to a boil, add the egg mixture and cook thick. If liked
add one teaspoon of butter to the milk or water. For chocolate pie
double the sugar and use two squares of chocolate shaved fine and heat
with the cream filling. For pineapple add grated pineapple to the cream
filling, double the measure of flour as acids thin the mixture
considerably. For lemon cream pie use the juice and grated rind of one
large lemon or two small ones and double the flour and sugar measure.
(For orange pie use juice of one large orange and half a lemon.) In
lemon and orange pie water is generally used in preference to milk and
if a rich pie is liked use an extra egg yolk and a large measure of
sugar.--Contributed.

MERINGUE.--To make the meringue, beat the whites of two eggs very light
and stiff, cut in two level tablespoons of sugar and beat five minutes.
Spread on top of the filled pie, sprinkle lightly with sugar and brown
in a slow oven. When meringue is firm to the touch it is done and will
not fall or shrink, if under-done it falls. If the oven is too hot
leave th