A COUNTRY BATTER PIE
Line two medium-sized pie-tins with pastry crust in which pour the following mixture, composed of ½ cup of granulated sugar and one egg, creamed together; then add ½ cup of cold water and the grated yellow rind and juice of one lemon.
For the top of pies: Cream together 1 cup of sugar, ¼ cup of lard and 1 egg, then add ½ cup of sour milk alternately with 1½ cups of flour, sifted with ½ teaspoonful of baking soda and ½ teaspoonful of cream of tartar. Place ½ of this mixture on top of each pie. Bake in oven.
PUMPKIN PIE (AUNT SARAH'S RECIPE)
The best pumpkin for pie is of a deep orange yellow with a rough, warty surface. Remove the soft, spongy pulp and seeds of the pumpkin, pare and cut into small pieces. Steam until tender. Put in a colander to drain, then mash through colander with wooden potato masher. For one deep pie allow one pint of the stewed pumpkin, beat in 2 eggs, one at a time, ½ teaspoonful salt, 1 teaspoonful ginger, ½ teaspoonful grated nutmeg, ½ teaspoonful cinnamon, ⅔ cup sugar, 1 scant pint milk. Beat all together. This mixture should barely fill a quart measure. Pour in a deep pie-tin lined with rich crust, grate nutmeg over the top of pie and bake from 45 to 50 minutes in a moderate oven. Have the oven rather hot when the pie is first put in to bake and then reduce the heat, else the filling in the pie will boil and become watery. If liked, two tablespoonfuls of brandy may be added to the mixture before filling the crust. In that case, use two tablespoonfuls less of milk.