oo PIES
LEMON PIES (Two, Large)

2 cups sugar; 3% cups water; 5 level tablespoons cornstarch; 3 level
tablespoons bread flour; 5 eggs; grated rind two lemons; juice three
lemons. a

Put dry ingredients in saucepan, stir in water, boil until clear, add
beaten egg yolks, cook tor a moment; add pinch of salt and lemon juice.
Cool and put in previously cooked pie shells; cover with meringue made
with whites of eggs beaten stiff and add dessertspoon of sugar for each
white; little lemon flavoring. Bale meringue in very slow oven.

—Mrs. O. Ainslie
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MERINGUE FOR LEMON PIE

2 whites of eggs; 2 tablespoons cold water. Beat on platter with flat
egg-beater. Add 4 tablespoons sugar and beat again.

—Mrs. C. McGillivray
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BUTTERMILK PIE

Z cups buttermilk; 2 tablespoons flour; 2 tablespoons butter; 2 eggs;
1 cup sugar.

Mix flour and sugar together, add buttermilk, then beaten yolks of
eggs, add butter. Put in double boiler and cook until thick, and cool.
Bake undercrust, let cool and add filling. Beat whites of eggs. Put in
oven and bake. —Miss M. Wilson

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CHOCOLATE CREAM PIE

6 tablespoons flour; % cup sugar; 4 teaspoon salt; 2 egg yolks;
11-3 cups milk; 2 squares (2 oz.) unsweetened chocolate (grated); 1 tea-
spoon vanilla; 1 «up creaca.

Mix flour, sugar and salt together. Add beaten egg yolks and milk
and cook over hoter water until thick and smooth, stirring constantly.
Cover and cook ten minutes longer. Cool slightly and add vanilla. Pour
into a baked ple shell; cool thoroughly. Just before serving cover with
whipped cream and sprinkle top with chocolate, hot, or put on whipped
cream with pastry tube. —Mrs. Bachelder

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LEMON SPONGE PIE

1 cup granulated sugar; 3 tab!cspsons flour, 3 tablespoons Jemun
juice; 2 egg yolks; 1 cupn milk; 1 tablespoon melted butter; salt, a few
grains; whites of 2 eggs beaten stiff.

Mix in order given and bake with undercrust only.

—Mrs. W. Cowan

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PUMPKIN PIE
% can pumpkin (arge tin); 1 cup white sugar; 2 eggs, beaten; 1
teaspoon ginger; % teaspoon salt; 1 teaspoon corn starch; 1 cup sweet
milk. Mix well and bake in crust.
—Mrs. John Anderson
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BUTTER SCOTCH PIE
1% cup milk; 1% tablespoons corn starch; butter size of egg; 2-3 cup
brown sugar; yolk of 1 egg; % teaspoon mapleine. Use egg white for
meingue. —Mrs. W. C. Christopherson

—oatt 1 6 Jeon