Custard Pie

Beat together 3 tablespoons of flour and 1 tablespoon of sugar; add 3 beaten eggs, reserving the white of 1 for the top, 3 cups milk, and grated nutmeg. Put into a baked crust in a deep tin. When done and nicely browned, beat whites to a froth and add a tablespoon of cocoanut, and place on top; brown. - Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.

Fancy Pie

1 cup of any kind of fruit, 1 cup of sugar, yolk of 2 eggs, 2 tablespoons of water, 1 tablespoon of flour. Bake in open crust. Beat the whites stiff, with 4 spoons of sugar added. Frost, and brown slightly. - Mrs. Conklin, 914 N. 5th Ave., May-wood, 111.

Fruit Pie

Must be baked in 2 qt. metal basin to give it the right shape; the basin must be of nearly the same size, top and bottom; first make a nice pie crust, put a layer of it in the bottom, but not around the side of the dish; then a layer of chopped sour apples, 2 inches thick; a layer of chopped raisins; sprinkle sugar over this, pieces of butter any size you like - cloves and nutmeg are nice; another layer of crust, fruit, etc. Put a crust on top, bake slowly for 2 hrs.; when done turn bottom upwards on a plate, and before putting it on the table, sprinkle fine sugar over it. It is quite as good when warmed again as when first baked. It requires 1 lb. of raisins, 10 or 12 good-sized apples, 2 large cups of sugar. - Mrs. C. E. Rennaker, Chicago Ridge, 111.

Gooseberry Pie

Wash the gooseberries and pour enough boiling water over to cover them. Let stand a few minutes, and then drain. Line your pie-plates with pastry, fill them with fruit, and add 3/4 lb.' of sugar to a pt. of fruit; sprinkle flour over the top, and cover with the top crust; leave an opening in the center. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Grape Pie

Pop the pulp out into one dish, and put the skin into another. Then simmer the pulp a little over the fire to soften it; remove, and rub it through a colander to separate from the seeds. Then put the skin and pulp together, and they are ready for pies. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Huckleberry Pie

1 pt. of canned or fresh huckleberries, 2 heaping teaspoons of flour, 1 cup sugar, mixed with flour, 1 tablespoon vinegar or 2 of cider; bake in 2 crusts. - Mrs. G. W. Perkins, Spaulding, 111.

Jelly Pie

Cream together 1/3 cup of butter and 1 small cup sugar, add 1/2 cup of milk or cream, yolks of 2 eggs and 4 tablespoons of jelly. Beat all together and bake in a thin crust. Cover with meringue, made of the whites of 2 eggs and 1/2 cup of sugar, return the pie to the oven and brown lightly. - Eloise Jennings, Winnetka, 111.

Marlborough Pie

1 pt. strained apple, 1 pt. of sugar, 1 1/2 nutmegs, 1/2 pt. of cream or 1/2 pt. of milk, and melt in it 1/4 lb. of butter, 1 lemon, juice, grated rind and pulp, and 4 eggs. Bake in 1 crust for 3/4 hr. in deep dishes. (Half this rule makes 2 pies.) - Eloise Jennings, Winnetka, 111.