1 cup new milk, 1 dessertspoon of corn starch, yolks of 2 eggs; beat yolks of eggs and corn starch together, stir into milk, sweeten to taste, and flavor with vanilla; allow to boil until eggs and starch are cooked, then cool and put into a pie shell, which is baked and cool beforehand. Then beat the whites to a stiff froth with 1/4 cup of granulated sugar. Spread over the pie and set in a moderate oven for 3 minutes. - Mrs. Geo. S. Piper, Worth, 111.

Banana Cream Pie

Put into a double boiler a cream filling made with 1 pt. water or milk or equal parts of each, yolks of 2 eggs, a small piece of butter, 2 heaping teaspoons of flour and sugar, and flavoring to taste. While this is cooking slice 2 large bananas into a baked crust and sprinkle with sugar. Pour filling over when thick, and cover with meringue. - Jessie Cleven-ger, Carlonville, 111.

Date Cream Pie

Bake a rich crust in a deep pie-plate or tin, pricking it to prevent blistering. To each 8-inch plate allow 1 1/2 cups stoned and chopped dates, mixed with sufficient sweetened and flavored whipped cream to fill. Cover the top with a meringue, browned lightly. When cold, dot with bits of bright red jelly. - Eloise Jennings, Winnetka, 111.

Cream Peach Pie

Line a pie-pan with rich paste; peel, halve and seed peaches enough to fill the pan; mix 2 tablespoons of flour with 1 cup of sugar and sprinkle over the peaches; fill the pan with thick, sweet cream and bake till done. Canned peaches or apples cut in eighths may be used. - Eloise Jennings, Winnetka, 111.

German Cream Pie

1 1/4cups of milk or cream, 3 rounding tablespoons sugar, 1 tablespoon of flour, 3 yolks of eggs, 1 1/2 teaspoons vanilla. Cook in double boiler until thick meringue, whites of 3 eggs, 3 tablespoons sugar, few drops of vanilla. Bake crust first, then add filling, then meringue, and brown lightly. - Mrs. Conklin, 914 N. Sth Ave., Maywood, 111.