A MOCK CHERRY PIE
This pie was composed of ¾ cup of chopped cranberries, ¾ cup of seeded and chopped raisins, ¾ cup of sugar, ¾ cup of cold water, 1 tablespoonful of flour, 1 teaspoonful of vanilla all together and bake with two crusts.
AUNT SARAH'S CUSTARD PIE
Line an agate pie-pan (one used especially for custards two inches in depth, holding exactly one quart) with a rich pastry. Break five large eggs in a bowl, heat lightly with an egg-beater and add ½ cup of sugar. Boil 3 cups of sweet milk, pour over the eggs and sugar, add 1 teaspoonful of butter and a pinch of salt, ½ teaspoonful of vanilla. The mixture should fill a one-quart measure. When the custard has cooled, pour either into the deep pie-pan, lined with pastry, holding one quart, or into two ordinary pie-tins holding one pint each. Place the custard pie in a quick oven, that the crust may bake before the custard soaks into the crust; then allow oven to cool and when the custard is "set" (which should be in about 35 minutes) remove from the oven and serve cold. The custard should be the consistency of thick jelly. Scalding the milk produces a richer custard.