Prune Pie (Chicopee, Mass., Recipe)

Let 3/4 lb. prunes soak in cold water over night; stew until tender, let cool, and remove the stones. Arrange them in a crust, add 1/2 cup sugar, 2 tablespoons butter, juice of 1/2 a lemon, 2 tablespoons of flour, salt, and juice from the prunes, which should have been reduced in cooking the prunes. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Pumpkin Or Squash Pie

Peel, cut in small squares, cook in hot water just enough to cover, till soft. Run through a colander. 1 1/2 cups of squash are enough for 1 pie. Sweeten to taste, add a little ginger, nutmeg and cinnamon, a pinch of salt and a pinch of baking soda. Put into a pie crust and bake in the oven. - Mrs. F. E. Clower, 1103 S. 7th Ave., Maywood, 111.

Quaker Pie

Yolk of 1 egg, 2/3 cup sweet milk or water, 1 teaspoon baking powder. Make batter to drop stiff from spoon. Grease deep pic-plate, spread on the batter and cover with stewed apples, and bake.

Sauce

White of 1 egg, butter and sugar, creamed together. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Quince Pie

Line plate with paste, slice in the quince, and sweeten to taste. They require lots of sugar. Place dots of butter on top, cover with a top crust, and bake. - Mrs. Mary Kemp, Tinley Park, 111.

Raisin Pie

Mix together 1 cup chopped raisins, 1 cup sugar, 1 cup milk or cream, 1 egg, 2 teaspoons vinegar, cinnamon and cloves to taste. Bake with upper crust. - Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111.

Raspberry Cream Pie

Rub 1/3 cup each of butter and sugar to a smooth cream; add the beaten yolks of 4 egg>, a large tablespoon of raspberry jam and 1/2 cup of thick, sweet cream. Line a small pie-plate with puff paste, bake the paste and cook the mixture in a double boiler; put it in the paste, when done, and make a meringue of the whites of the eggs, beaten stiff with a little fine sugar; spread on the top, and brown. - Eloise Jennings, Winnetka, 111.

Sour Milk Pie

1 cup thick, sour milk, 2 tablespoons of butter, 3/4 cup raisins, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg and cloves, 1 tablespoon of flour, 1 cup sugar. Bake with upper and lower crust. - Mrs. Conklin, 914 N. 5th Ave., Maywood. 111.

Squash Pie

1 egg, 1 cup cooked squash, 1 cup of milk, 1/3 teaspoon salt, 1/4 cup of sugar, 1 teaspoon molasses, 1/2 teaspoon of ginger 1/16 teaspoon cinnamon, speck of cloves, 3 drops-vanilla. Bake as pumpkin pie in one crust. - Mrs. L. E. Mason, Oak Glen, 111

Strawberry Pie

Line a buttered plate with puff paste, wash with white of egg, and fill with ripe strawberries, capped and washed. Sweeten plentifully, cover with another crust; cut slits in this and bake. - Mrs. A. L. Lansing, Flossmore, 111.

Sweet Potato Pie

Parboil, peel, and when cold, grate enough sweet potatoes to make a lb. Cream a 1/2 cup of butter with 3/4 cup of sugar and the beaten yolks of 4 eggs, a teaspoon each of powdered cinnamon and nutmeg, the grated potato, the juice and rind of 1 lemon, a wineglass of brandy, and, last of all. the whites of 4 eggs. Line a large pie-plate with puff paste, fill with the mixture, and bake. - Mrs. Edgar Wilkinson, Palos, 111.

Turn-Over Pies

Mix a plain puff paste. roll thin, and cut into circular pieces about the size of a saucer. Put fruit over one-half of the piece. Sprinkle with sugar. Wet the edges and turn the paste over. Press the edges together and bake on tins in a quick oven 20 minutes. - Mrs. C. C. Chauncy, Mt. Prospect, 111.

Vinegar Pie

Bake crust as for lemon pie. Mix 1 egg, 1 cup sugar, 1 tablespoon corn starch, 2 tablespoons of vinegar, 1 cup cold water, add nutmeg flavor and cook in a double boiler till thick, fill the crust and make a lattice work of pie-crust over top. Brown in oven. Serve hot or cold. - Mrs. Geo. S. Piper, Worth, 111.

Washington Pie

Cream together 1 cup sugar and 1 egg; add 1/2 cup milk, butter size of egg, make a stiff batter, as for cake, using 1 teaspoon baking powder to 1 cup flour; bake in jelly pan, slip it off and spread with strawberry or raspberry jam; over this spread the whites of 2 eggs, beaten to stiff froth, with a little sugar. Put in oven till set; eat with or without cream, while hot. This is good also cut cold and used for a cake. - Mrs-S. A. Perkins, Palos Park, 111.