One cupful granulated sugar; one tablespoonful butter, creamed; two tablespoonfuls flour; juice of one large lemon; yolks of two eggs; one cupful milk; stir all together and fold the stiffly beaten whites of the two eggs in last.
LEMON PIE Mrs. R. F. Morrow
One lemon; one-half orange; one cup sugar; yolks three eggs; one cup water; one tablespoonful (heaping) flour; one lump butter; beat all together and cook until thick custard. Put into crust; with whites beat stiff one spoonful sugar.
FLAT CUSTARD PIE Mrs. Earl Combs
Four eggs beaten; one quart of milk; two tablespoonfuls flour; one pinch salt; one tablespoonful butter; put in hot pan. Then pour custard and bake about twenty minutes. When done put creamed sugar on top while hot. Creamed sugar. One cup powdered sugar; two tablespoonfuls butter; one teaspoonful vanilla; cream all together.
CRANBERRY PIE Mrs. Harry M. Boon
One pint cranberries; one-half cup raisins. Wash and cut up raisins, put with cranberries with a small cup of sugar; cook and when soft put in pie crust.
BOSTON CREAM PIE Mrs. J. G. Sherer
Two cups milk; three-fourths cup sugar; three-fourths cup cocoanut; pinch salt. Put in double boiler and heat. Teaspoonful vanilla; three tablespoonfuls corn starch dissolved in a little milk; beaten whites of four eggs last; then beat steadily. Bake crust first. Beat a bottle of cream until stiff; sweeten it with three tablespoonfuls of powdered sugar and a teaspoonful vanilla and spread on pie.
CREAM PIE Mrs. Willet Wanzer