DRIED APPLE PIE
Take good dried apples, wash, and soak for several hours, or overnight, in sufficient cold water to cover them. Stew, without draining, until soft; mash fine, adding lemon flavoring and sugar to sweeten; bake with two crusts, or ornament with strips or lattice-work crust on top. A few stewed blackberries or raspberries may be added to the apples.
DRIED PEACH PIE
Stew until soft, mash to a pulp, add sugar to sweeten, and make the same as dried apple pie. If desired, one-third apricots may be used.
RAISIN PIE
For three pies, stew one pound of raisins for nearly an hour in enough water to cover them; add the juice of a lemon, and a small cup of white sugar. Line the pie dishes with crust, fill with raisins and a little of the juice, and sprinkle two tablespoonfuls of flour over each pie. Bake with two crusts. For lemon raisin pie add the juice and grated rind of one lemon.
CREAM PIE
Put one cup of milk to scald in a double boiler. Beat together two eggs, leaving out the white of one, two even teaspoonfuls of sifted flour stirred smooth in a little cold milk, and two heaping tablespoonfuls of sugar. When the milk is scalding hot, add this mixture, and stir for a minute or two until it thickens. It is better not to cook after it is thick, and the less it is stirred, except to keep it from forming into lumps, the better; add vanilla or lemon to flavor. Line the pie dish with a crust, pricking well with a fork to prevent blistering, and bake in a quick oven; then put the cream, which is already sufficiently cooked, into the baked crust. Beat the white of the egg to a stiff froth with a tablespoonful of sugar, and spread on top of the pie. Place in the oven to brown slightly.
CUSTARD PIE
Line a pie dish with a crust, and fill with the following: Three eggs, three tablespoonfuls of sugar, and one teaspoonful of flour; beat thoroughly together, and add milk enough to fill the dish. Bake slowly until set, but do not allow to boil. As soon as it puffs, and a knife can be cut into the custard and come out clean, it is done. To be eaten cold, and on the same day as baked.