WHITE POTATO CUSTARD (AUNT SARAH'S RECIPE)
Boil one medium-sized potato, mash fine, add 1 large tablespoonful of butter and a generous ½ cup sugar. Beat to a cream. When the mixture has cooled add yolks of 2 eggs, ½ cup sweet milk and grated rind and juice of half a lemon. Lastly, stir in the stiffly beaten whites of the two eggs. Bake in a medium-sized pie-tin with one crust in a moderately hot oven about 25 minutes, until a rich brown on top. This is a delicious pie and would puzzle a "Bucks County lawyer" to tell of what it is composed.
"RHUBARB CUSTARD" PIE
Two cups of rhubarb, uncooked, do not skin it, cut in half-inch pieces. Cream together 1 cup of sugar, 1 tablespoonful of cornstarch, 2 eggs (reserve white of one egg). Add the 2 cups of rhubarb to this mixture and place all in a pie-tin lined with pastry. Place in oven and bake until rhubarb is tender. Remove from oven and when pie has cooled spread over it the stiffly beaten white of the egg, to which had been added one tablespoonful of sugar. Place pie in oven and brown a light fawn color.
"LEMON APPLE" PIE
Grate the yellow rind from a lemon (discard the white part of rind), grate the remainder of the lemon, also pare and grate 1 apple. Add 1½ cups of sugar, then add 2 well-beaten eggs. Pour this mixture into 1 large pie-tin lined with rich pastry; place on a top crust, pinch edges, moistened with water, together; bake in an oven with a steady heat. When pie has baked sift pulverized sugar thickly over top and serve cold. From these materials was baked a fair sized pie.