PIE CRUST. MRS. ELIZA DICKERSON.
With one cup of flour, use one tablespoonful of lard, and a little salt; cut the lard into the flour with a knife; use just enough cold water to stick it together; handle as little as possible. If wanted richer, add some butter when rolling out.
CUSTARD PIE. FLORENCE ECKHART.
PASTRY.—Take one cup shortening (lard and butter mixed); three cups of flour, a little salt; sift the flour; add the salt, and rub in the shortening. Use enough ice water to hold all together, handling as little as possible. Roll from you. One-third the quantity given is enough for one pie.
FILLING.—Yolks of four eggs, one quart of milk, a little salt, and one-half cup of sugar. Bake with under crust only. Flavor to taste.
ORANGE CREAM PIE. MRS. P. G. HARVEY AND MRS. W. C. RAPP.
Beat thoroughly the yolks of two eggs with one-half cup of sugar; add one heaping tablespoon of flour, and one even tablespoon of corn starch, dissolved in a little milk; pour into one pint of boiling milk, and let cook about three minutes; cool; flavor with extract of orange, and pour into a baked crust. Beat the whites to a stiff froth; add one-half cup of sugar; flavor with extract of orange; spread on top; put in oven and let it slightly brown.
CHESS PIE. IVA FISH.
Three-fourths cup of sugar; butter the size of an egg, yolks of three eggs, one tablespoon of flour, one pint of milk; flavor with nutmeg. beat all well together; heat the custard to near boiling; fill pie and bake. Put white of eggs on top; sprinkle with sugar and brown in oven.