One cup of sour cream, one cup of sugar, one cup seeded and chopped raisins, one egg and a pinch of salt. Bake with two crusts.
CREAM PIE. MRS. A. C. AULT.
One cup of milk, one-half cup of sugar, one tablespoonful of corn starch, yolks of two eggs. Cook milk, sugar, and eggs together; then stir in the corn starch, and put into baked crust.
MERINGUE.—Whites of two eggs, well beaten with two tablespoonfuls of sugar. Spread on the pie and bake a light brown.
CORN STARCH PIE. MRS. E. A. SEFFNER.
One tablespoonful of corn starch, two tablespoons of sugar, two tablespoons of sweet milk, yolks of two eggs; beat all together in a warm crock; stir in a pint of boiling milk; let it boil up once; then add a teaspoon of vanilla or lemon and a pinch of salt; pour this into a baked crust. Beat the white of eggs with a teaspoonful of sugar; put over pie, and brown quickly.
CHOCOLATE PIE. MRS. ALICE KRANER.
Grate a tablespoonful of Bakers chocolate in a dish; add one tablespoonful of flour, the yolks of two eggs, and one-half cup sugar; beat all together; add one pint sweet milk. Bake with lower crust. Take the whites of eggs for frosting. This will make one large pie.
LEMON PIE. MRS. SUSIE B. DE WOLFE.
Grate the rind and squeeze the juice from two lemons; add two and one-half cups of boiling water, three cups of sugar, one-half cup of flour, the yolks of three eggs, and one tablespoon of butter; cook until thick and clear; put in pans prepared with pastry, and bake. Beat the whites of eggs with a little sugar; put over top, and brown lightly.