Lemon Cream Pie

Make a good pie crust and prick bottom. Put one cup sugar and one cup water in a saucepan and let come to a boil. Mix one tablespoon cornstarch in a little water and add to water and sugar on stove. When thick take off stove and add a small chunk of butter; stir it up. Stir in the yolks of two eggs and granted rind and juice of one lemon. Beat whites of two eggs until thick and spread over pie when cooked; then put in oven to brown.

Cranberry Pie

Three cups cranberries, stewed with one and one-half cups sugar, and strained. Line pie plate with paste; put in cranberry jam; wash the edges, lay three narrow bars across; fasten at edge, then three more across, forming diamond-shaped spaces. Lay rim of paste; wash with egg wash; bake in quick oven until paste is cooked.

Prune Pie

Stew, stone and mash enough prunes to make a cupful of pulp. Add a cup cream, yolks of three eggs, beaten, flavor with vanilla, add pinch of salt; bake in a rich under-crust as quickly as possible; beat the whites of the eggs with two tablespoons of sugar, spread over top, return to oven and brown very highly.

Mince Meat

The following is an excellent recipe for mince meat and it will fill twelve to fourteen quart jars: Chop fine six pounds of cooked beef and mix with two pounds of chopped suet; add twelve pounds of chopped apples, five pounds of raisins, three and a half pounds currants, one pound of citron and two pounds of brown sugar; mix thoroughly and then add seven cups of molasses, two tablespoonfuls of cinnamon, three of nutmeg, two quarts of sweet cider, one quart of boiled cider, three cups of sherry wine and one pint of brandy. Cook twenty minutes, stirring frequently.

Molasses Pie

Four eggs, one cup sugar; two cups molasses. Boil sugar and molasses two minutes, then pour off into another cup sugar. Flavor with spice, cloves, cinnamon and butter. Bake thin crust.

Cocoanut Pie

Cream a half cupful of butter with two teacupfuls of powdered sugar, and beat in a half grated cocoanut. Fold in lightly the stiffened whites of six eggs, turn into a deep pie dish, lined with puff paste, and bake in a quick oven. Eat cold with powdered sugar and cream.

Squash Pie

Boil and sift a good dry squash, thin it with boiling milk until it is about the consistency of thick milk porridge. To every quart of this add three eggs, two great spoonfuls of melted butter or ginger, and sweeten quite sweet with sugar. Bake in a deep plate with an undercrust.

Apple Meringue Pie

Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg (or lemon peel), fill crust and bake till done; spread over the apple a thick meringue made by whipping to froth whites of three eggs for each pie, sweetening with three tablespoons powdered sugar; flavor with vanilla, beat well, and cover pie three-quarters of an inch thick. Set back in a quick oven till well "set," and eat cold. In their season substitute peaches for apples.

Custard Pie

Six eggs, one and one-half cupfuls of sugar, one cupful of butter, six tablespoonfuls of corn starch or Albers flour and three cups of milk; flavor to taste. This is sufficient for three pies; bake with one crust only.

Pineapple Pie

Slice of butter and a cup of sugar beat to a cream; add yolks of four eggs well beaten; then add a small can of grated pineapple. Last of all add the whites of two eggs well beaten and enough milk to suit taste. Line a deep pie plate with a rich crust. Put in custard and bake. When done beat the whites of two eggs, spread over top and brown.

Stanley Currant Pie

For each pie, take one cup fresh currants, mash with potato masher, add three-quarters cup sugar. Take yolks of two eggs, beat to a froth; add one tablespoon flour very slowly, a little sugar and one tablespoon water. Beat this into the mashed currants; put in crust and bake. When baked, beat whites of eggs to stiff froth, add one and one-half tablespoons sugar, put over pie and set back in oven to brown. (Bake with only under crust.)

Famous Cream Pie

One and one-half tablespoons sugar, one- tablespoon Albers flour, one egg and the yolks of two eggs. When smooth add gradually one pint milk. Add one teaspoonful vanilla. Line your pie tin with crust and put holes in it with a fork to keep from blistering. Bake until a light brown. Put the filling in, the meringue on top and brown in oven.

Tympanum over Doorway, Palace of Education Panama-Pacific International Exposition, San Francisco, Cal. 1915.

Tarts

Gooseberry Tart

Stem the gooseberries. Put into a porcelain kettle with enough water to prevent burning and stew slowly until they break. Take off, sweeten well. When cold, pour into pastry shells and bake with a top crust of puff paste. Brush all over with beaten egg while hot, set back in the oven to glaze for three minutes. To be eaten cold.

Lemon Tarts

Mix well together the juice and grated rind of two lemons, two cups of sugar, two eggs, and the crumbs of sponge cake; beat it all together until smooth; put into twelve patty-pans lined with puff-paste, and bake until the crust is done.

Currant Or Apple Tarts

Time to bake, from three-quarters to one hour. Pick currants from their stems, or pare and quarter the apples; put them into pie dish with sugar, line edge of dish with paste, pour in a little water, put on cover, ornament edge of paste in the usual manner, and bake it in a brisk oven.

Orange Tartlets

Take out the pulp from two oranges, boil the peels until quite tender, and then beat them to a paste with twice their weight of pounded loaf sugar; then add the pulp and the juice of the oranges with a piece of butter the size of a walnut, beat all the ingredients together, line some patty-pans with rich puff-paste, lay the orange mixture in them and bake them.