One scant cupful sugar beaten into two eggs; one teaspoonful flour; two heaping tablespoonfuls of cooked pumpkin; spices to suit taste; one and one-half cupfuls of sweet milk. Mix in order given; this makes one large pie. When done and before serving, spread the top with whipped cream; nuts can also be added.
BLUEBERRY PIE Mrs. C. S. Junge
One cup of flour; two heaping tablespoonfuls of lard; three tablespoonfuls of sour cream. Mix lightly into crust. Sprinkle a layer of flour in lower crust and fill with berries. Sprinkle over them two tablespoonfuls of flour and a cup and a half of sugar. Put in two tablespoonfuls of water and add upper crust. Heat stones of cooker fifteen minutes beginning as you begin your pie. Bake pie forty minutes.
SOUR CREAM PIE Mrs. H. Freeman
One cup sour cream; one cup sugar; one-half cup seeded raisins, chopped fine; yolks two eggs; one-half teaspoonful cloves, and cinnamon. Mix one teaspoonful flour with sugar; spread on the pie after it is baked, whites of two eggs beaten to a froth, stiff, with two tablespoonfuls sugar. Set in oven and brown slightly. Cream must be sour.
MOCK CHERRY PIE Belle Shaw
One cup cranberries, split lengthwise (work out seeds); one-half cup raisins chopped fine; one cup sugar with one tablespoonful flour mixed with it. Mix all together; pour in one-half cup boiling water; add one teaspoonful vanilla. Bake between rich crusts.
PUMPKIN PIE Mrs. Max Mauermann
One cup pumpkin; one-fourth cup of sugar; one-half teaspoonful salt; one-fourth teaspoonful cinnamon; one-fourth teaspoonful mace; one-half teaspoonful vanilla; one egg and one yolk, beaten separately, and whites added last; one-half cup milk; one-fourth cup cream; one tablespoonful corn starch. Bake in plain pastry until set.
RICE RAISIN PIE Mrs. C. A. Carscadin