Boil one cup of raisins in one cup of water for five minutes; then add three tablespoonfuls boiled rice and one cup of sugar. Boil another five minutes and add a tablespoonful butter and bake in two crusts.
DUTCH APPLE PIE Mrs. H. Abells
Line pie plate with crust and fill with quartered apples. Add to one cup of sugar, one large tablespoonful of flour and stir into one cup of cream; pour over apples. Grate nutmeg over all and bake without upper crust.
SWEET POTATO PIE Mrs. Earl Combs
One pound of sweet potatoes mashed; two cups of sugar; one cup of cream; one-half cup butter; three eggs well beaten; little nutmeg, pinch of salt. Bake in crust.
SWEET POTATO PIE Mrs. Thomas D. Caliger
Three medium sized potatoes. Boil soft and mash fine. Mix with it yolks of three eggs; sugar, to taste; one tablespoonful butter; flavoring, nutmeg and vanilla to taste. Whip whites of eggs, and add small portion of ground citron.
POTATO PIE Mrs. Charles T. Daily
Four medium sized potatoes; two eggs; one and one-half cups milk; one cup sugar; one teaspoonful vanilla; butter the size of an egg; grate a little nutmeg on top of pie. Mash the potatoes and whip them until light and fluffy; add milk and run through sieve to remove all lumps; add other ingredients; put whole in crust and cook slowly in moderate oven until done.
PRUNE TARTS Mrs. Litson