Cake Top Lemon Pie

Line a pie tin with rich pie dough and add the following filling:

1 cup sugar.

Add 2 tablespoons flour and juice of 1 1/2 lemons 1 cup milk.

1 tablespoon butter creamed well with the sugar Yolks of 2 eggs Pinch of salt.

Fold in beaten egg whites and bake in moderate oven thirty minutes.

Rachael Reed Deming, Los Angeles, Calif.

University of Washington.

Lemon Cream Pie

1/3 cup flour 1 1/4 cups sugar Butter size hickory nut 1 cud hot water.

3 egg yolks 3 egg whites Juice 1 1/2 lemons 2 tablespoons sugar.

Mix flour with cold water to form a thin paste. Add to it sugar, butter and hot water. Cook until thick, then add yolks of three eggs, well beaten, and cook again until mixture boils. Add juice of lemons and pour in baked pie crust.

Beat whites of eggs thoroughly, add two tablespoons sugar, put on top of pie and place in hot oven until frosting is nicely browned.

Lillian Wilson Vogt, Chicago, Ill. University of Illinois.

Butterscotch Pie

1 cup hot milk 1/2 cup cold milk 1 cup brown sugar 2 egg yolks.

1/4 teaspoon salt 4 tablespoons cornstarch 2 tablespoons butter 1 teaspoon vanilla.

Combine milk, cornstarch, sugar, salt and beaten egg yolks. Cook until thick. Add butter and vanilla. Pour into a baked pastry shell. Spread with a meringue made of two egg whites and two tablespoons of sugar. Brown in oven.

Doris Bunnelle, Corvallis, Ore. Oregon Agricultural College.

Cranberry Pie

1 cup sugar.

1/2 cup cold water.

2 cups cranberries.

1 tablespoon flour 1 tablespoon butter 1/2 teaspoon vanilla.

2 eggs.

Boil sugar and water. When sugar is dissolved, add cranberries. Cook until they all pop. Cool.

Mix in a bowl, yolks of eggs and one tablespoon flour and three tablespoons of cooked berries. Add to cooled berries and simmer for few minutes until it thickens. Cover with meringue. Add butter and vanilla. Put in baked crust.

Edith Speckman Kern, Chicago, Ill. University of Minnesota.

Chess Pies (Individual)

Make a good pie crust and put in gem pans; drop about one tablespoon of the following in each:

1 cup sugar (brown) 1/2 cup butter creamed Yolks of 2 eggs.

Juice of' 1 lemon.

1 cup chopped English walnuts.

1 cup chopped raisins.

Bake in moderate oven. When done whip whites of two eggs, add sugar and spread on each and brown.

Frances Owen, Cedar Rapids, la.

Coe College.

French Peach Pie

Line a pie tin with a crust.

Filling For Large Pie

1 cup sugar.

4 tablespoons butter.

2/3 cup flour Mix well.

Peaches peeled and halved. Put half the filling on the unbaked crust, then lay the peaches in. Sprinkle the other half of filling over the top. (No top crust.) Bake in moderate oven about half an hour.

Irma Strassen Brady, Chicago, Ill. University of Wisconsin.

Charlotte Pie

Butter a pie plate well and line with bread crumbs. Fill to overflowing with sliced apples. Sugar as desired and cinnamon. Cover with bread crumbs and press down all over. Dot with butter and sprinkle over 1/4 cup water. Bake in moderate oven thirty to forty minutes or until apples are soft. Serve with whipped cream after inverting whole pie on platter.

Edith Speckman Kern, Chicago, Ill. University of Minnesota.

Mock Cherry Pie

1 cup cranberries, chopped not very fine . 1 heaping tablespoon flour.

1 cup sugar.

1/2 cup seedless raisins.

2 teaspoons vanilla.

1/2 cup boiling water poured over the whole.

Stir the above well before filling the pie. Bake between two crusts.

Mildred Decker Rolfe, Maiden, Mass. Boston University.

Never Fail Meringue (For Pie Or Pudding)

Whites of two eggs, beaten stiff and dry. For each white add three tablespoons of sugar - add gradually and beat thoroughly. Spread on pie or pudding and then place in a slow oven for fifteen minutes or until a delicate brown.

Vera Bagot MacGee, Piedmont, Calif. University of California.

Rhubarb Pie

Pour boiling water on two cups chopped rhubarb. Drain after four or five minutes. Mix and add:

1 cup sugar.

1 piece of butter (size of walnut).

Yolk 1 egg.

1 tablespoon flour.

3 tablespoons water.

Bake with lower crust only and make meringue of the egg white by beating it until stiff and adding three tablespoons of sugar. When the pie filling is baked spread the meringue on top and brown in the oven.

Lucile Ridgway, Chicago, Ill. Northwestern University.