All rich pastry preparations are hard to digest, according to learned authorities, and therefore pie is not considered healthful. But when pastry is prepared by a skillful cook, the discomforts, not to say dangers, which are supposed to attend its consumption, can be reduced to a minimum, by artful blending and sensible omissions. Rich crusts that in their composition call for equal parts of flour and butter or shortening, are rarely used in these days, because they are too rich, too indigestible and too expensive, and because we have found better ways of preparing acceptable substitutes. The chief requisites are that pie crust should be light and flaky, and not soggy and leathery, as some "counterfeits" are turned out. Much depends upon the pie filling, also, for dyspepsia often lurks in that delectable article, as well as in the greasy crust. It behooves each cook, therefore, to take careful note of the gastronomical idiosyncrasies of the family, and to wisely adjust her pastry selections and preparations accordingly. The following recipes would seem to offer a large enough variety in the line of pies and pastry to satisfy all tastes. They were sent in as. "tried and tested" by Orange Judd readers, and since the consumers lived to tell about the pies and such things that they prepared and ate, the recipes would seem to be safe for others to try. Take your choice.