RHUBARB PIE.—One cup diced fresh rhubarb, one cup sugar, one tablespoon flour. Mix all together, turn into a pie tin lined with pie crust. Dot bits of butter over the top of rhubarb, sprinkle with one tablespoon of water. Cover with top crust and bake in moderate oven about forty minutes.—Contributed.
CREAM PIE.—Two yolks of eggs beaten with one half cup sugar, add one large tablespoon of flour and a scant tablespoon of corn starch dissolved in a little milk. Cook in one pint of boiling milk on back of range, stirring constantly. Flavor with vanilla or lemon. Fill baked pastry shell, cover with meringue and brown in oven. Serve cold.—L. W. W.
CUSTARD PIES.—The rule for custard pie is four beaten eggs and one scant cup sugar to each quart of milk. For one small pie use half this recipe. Mix all together and add flavoring of vanilla, lemon, almond or nutmeg. Line deep pie tin with pie crust and fill with the raw custard and bake in a moderate oven until the custard sets and can be cut clean with a silver knife. Do not bake too long or it will be dry and tough and use scant sugar measure to avoid a watery custard. Cocoanut custard pie is made by adding one cup of shredded cocoanut before baking. Date pie is made by pressing stewed dates through a colander and adding to the custard. Open fruit custard pies are made by laying a layer of prepared fruit on the crust in the tin and covering with the raw custard. All custard pies are baked with an under crust only. Pumpkin, squash and sweet potato pies are made by adding a quart of the cooked and mashed vegetable to each quart of custard and adding spices and salt to suit individual taste.—Contributed.
CREAM PIES.—The cream fillings are cooked on top of stove until thick. Line pie tins with a rich pie crust, pick with a fork to let out air while baking, and bake a golden brown, then fill with the cooked filling, cover with a meringue and bake until meringue sets. The rule for the cream filling is two eggs beaten with half a cup of sugar and one large tablespoon of flour or one scant tablespoon of cornstarch mixed smooth with a little milk, add flavoring. Bring two small cups of milk or water to a boil, add the egg mixture and cook thick. If liked add one teaspoon of butter to the milk or water. For chocolate pie double the sugar and use two squares of chocolate shaved fine and heat with the cream filling. For pineapple add grated pineapple to the cream filling, double the measure of flour as acids thin the mixture considerably. For lemon cream pie use the juice and grated rind of one large lemon or two small ones and double the flour and sugar measure. (For orange pie use juice of one large orange and half a lemon.) In lemon and orange pie water is generally used in preference to milk and if a rich pie is liked use an extra egg yolk and a large measure of sugar.—Contributed.
MERINGUE.—To make the meringue, beat the whites of two eggs very light and stiff, cut in two level tablespoons of sugar and beat five minutes. Spread on top of the filled pie, sprinkle lightly with sugar and brown in a slow oven. When meringue is firm to the touch it is done and will not fall or shrink, if under-done it falls. If the oven is too hot leave the oven door open for three minutes before putting the meringue in to bake. Long beating of the whites of eggs and sugar however will usually make a good, thick and firm meringue.—Contributed.
ENGLISH ORANGE CHEESE CAKES OR TARTS.—One half pound sugar (one cup) mixed with one fourth pound butter (one half cup) add three eggs, (reserving white of one); juice of two oranges and grated rind of one; juice of one lemon. Beat well. Simmer until like honey. Fill baked patty or tart shells of pie crust. Make a meringue of the stiffly beaten white of egg and one tablespoon of sugar. Frost the tarts, sprinkle with sugar and brown in a moderate oven. Serve cold.—Mrs. Whitehead.
DEVIL'S FOOD CAKE.—One and one half cups of sugar, creamed with one half cup butter, yolks of three eggs, one half cup milk, one square chocolate melted in half cup boiling water, two cups flour sifted with two heaping teaspoons baking powder. Add vanilla and the unbeaten whites of the three eggs the last thing.—Mrs. T. B. Huff.
BURNT SUGAR CAKE.—One and one half cups sugar creamed with one half cup butter, yolks of three eggs, one large cup cold water, three large tablespoons of thick burnt sugar or enough to make a light brown in color; two cups flour sifted with two heaping teaspoons baking powder. Add the unbeaten whites of the three eggs and vanilla the last thing. Frost with boiled frosting to which has been added one tablespoon of burnt sugar and a half cup broken nut meats.—Mrs. T. B. Huff.
TO MAKE BURNT SUGAR.—Put in a sauce pan one cup sugar and cook, stirring constantly; the sugar will then form into lumps, then melt and throw off a thick black smoke. Now take from fire and add three tablespoons hot water and place on stove and let come to a good boil; it is then ready to use and can be kept indefinitely.—Mrs. T. B. Huff.
CHOCOLATE FROSTING.—To make a good chocolate frosting make a quantity of fudge, beating it until very smooth and until it sets. Then add a teaspoon, or the necessary amount of cream, or milk, until the right consistency to spread.—Mrs. T. B. Huff.