one-half cup white sugar; two yolks of eggs;
two tablespoonfuls flour; one large cup milk; two tablespoonfuls butter;
dissolve sugar and butter with a small amount of milk; and let boil
until it threads a little. Mix flour with a little water to thin paste
and then add milk and yolks of eggs. Stir all together and boil until
smooth, thick paste. Put in baked crust. Whip whites, put in little
sugar, and put on top. Bake a golden brown.

FILLING FOR PUMPKIN PIE

Mrs. W. H. Hart

One scant cupful sugar beaten into two eggs; one teaspoonful flour; two
heaping tablespoonfuls of cooked pumpkin; spices to suit taste; one and
one-half cupfuls of sweet milk. Mix in order given; this makes one large
pie. When done and before serving, spread the top with whipped cream;
nuts can also be added.

BLUEBERRY PIE

Mrs. C. S. Junge

One cup of flour; two heaping tablespoonfuls of lard; three
tablespoonfuls of sour cream. Mix lightly into crust. Sprinkle a layer
of flour in lower crust and fill with berries. Sprinkle over them two
tablespoonfuls of flour and a cup and a half of sugar. Put in two
tablespoonfuls of water and add upper crust. Heat stones of cooker
fifteen minutes beginning as you begin your pie. Bake pie forty minutes.

SOUR CREAM PIE

Mrs. H. Freeman

One cup sour cream; one cup sugar; one-half cup seeded raisins, chopped
fine; yolks two eggs; one-half teaspoonful cloves, and cinnamon. Mix one
teaspoonful flour with sugar; spread on the pie after it is baked,
whites of two eggs beaten to a froth, stiff, with two tablespoonfuls
sugar. Set in oven and brown slightly. Cream must be sour.

MOCK CHERRY PIE

Belle Shaw

One cup cranberries, split lengthwise (work out seeds); one-half cup
raisins chopped fine; one cup sugar with one tablespoonful flour mixed
with it. Mix all together; pour in one-half cup boiling water; add one
teaspoonful vanilla. Bake between rich crusts.

PUMPKIN PIE

Mrs. Max Mauermann

One cup pumpkin; one-fourth cup of sugar; one-half teaspoonful salt;
one-fourth teaspoonful cinnamon; one-fourth teaspoonful mace; one-half
teaspoonful vanilla; one egg and one yolk, beaten separately, and whites
added last; one-half cup milk; one-fourth cup cream; one tablespoonful
corn starch. Bake in plain pastry until set.

RICE RAISIN PIE

Mrs. C. A. Carscadin

Boil one cup of raisins in one cup of water for five minutes; then add
three tablespoonfuls boiled rice and one cup of sugar.