Meringue

1 tablespoon powdered sugar to each white of egg, 1/2 teaspoon of flavoring to each egg, lemon or orange juice or extract vanilla or any of the desired flavoring. Beat whites of eggs until stiff; add sugar, gradually, then flavoring. - Mrs. L. E. Mason, Oak Glen, 111.

Alexandra Pie

Cream together 1 egg, 1 small cup sugar 1 cup raisins, add 1 cup sour milk, 1 teaspoon each of cinnamon and cloves, a little nutmeg, pinch salt; stir all well together, fill a crust and cover with another, and bake. - Mrs. Oscar Hansen, Glenwood, 111.

Apple Pie

Line plate with paste, pare, core and cut 1 sour apple into 8th or 16ths; put row around plate 1/2 inch from edge, work towards center until plate is covered, pile on remainder, mix, and add 1 1/2 tablespoons sugar, speck of nutmeg or cinnamon, salt; dot with % teaspoon butter, wet edge of under crust, cover with top, bake in hot oven for 45 minutes. - Mrs. Frances Hines, Tinley Park, 111.

Apple Custard Pie

Grate 1 large apple or 2 small ones; add 1/2 cup sugar, or more if apples are tart, as quickly as possible, to keep from getting dark; add 1 beaten egg, salt and nutmeg, and thin to proper consistency with sweet milk; pour into pie crust and bake in moderate oven. - Mrs. Mary Kemp, Tin-ley Park, 111.

Dutch Apple Pie

4 sour apples, 2 tablespoons sugar. Sift together a 1/2 cup flour, 2 teaspoons baking powder, and 1/2 teaspoon salt, and rub in,4 tablespoons butter; beat 1 egg; add to 2/3 cup milk; stir into the above and put in a deep pie-plate; core, quarter and partly rub apples in the batter, sprinkle sugar on apples only. Bake 15 minutes in a hot oven, and serve with lemon sauce. - Mrs. Mary Kemp, Tinley Park, 111.

Creamed Apple Sauce Pie

Bake a single crust, spread with well-sweetened apple-sauce, beaten light; cover with whipped cream; lay on the baked upper crust, and sprinkle powdered sugar on top. You may substitute a meringue of frothed whites, slightly sweetened, for the cream, spreading the same upon the top crust. - Mrs. Jas. Jordan, Worth, 111.

Grated Sweet Apple Pie

1 scant cup of raw, grated, sweet apple, 2 well-beaten eggs, nearly 1 pt. of rich milk (or part of cream), a pinch of cinnamon, and sweetened to taste. Bake in 1 crust, slowly, until well done. - Eloise Jennings, Winnetka, III.

Creamed Sweet Apple Pie

Pare, core and quarter Campfield pound or other sweet apples. Put them into a pudding dish with a few spoons of water to prevent burning, cover closely, and cook until tender, but not broken. Add 2 tablespoons of sugar to each cup, and let them get cold in the syrup. Then cut into thin slices or tiny dice. roll out some puff paste quite thin; line a pie-plate, sprinkle with flour, lay on another crust and bake until brown. When ready to serve open the crusts, spread the lower one with the stewed apple, cover with whipped cream, put on the top crust and sprinkle that with powdered sugar. - Mrs. L. Powcl, Oaklawn, 111.