One coffee cup of cranberries, cut in halves; 1 cup sugar,
1/2 cup water; 1 large spoon flour.

Two teacups boiled and strained squash, 3/4 teacup brown sugar, 3 eggs, 2 tablespoons molasses, 1 tablespoon melted butter, 1 tablespoon ginger, 1 teaspoon cinnamon, 2 teacups milk, 1 small tablespoon salt. Makes 2 pies.

Three cups of stewed pumpkin sifted, 2 cakespoons molasses,
4 sugarspoons sugar, 2 eggs, a little salt, 1 tablespoon ginger.
Stir well, add 3 cups sweet milk, cinnamon if desired. This makes
2 large pies.

One cup sugar, 2 eggs, 1 tablespoonful cornstarch dissolved
in 2 large spoonfuls cold water, 1 1/4 cups sifted flour in which
thoroughly mix 1 1/2 teaspoonfuls baking powder. Bake in 2
round pie or cake tins.
Custard.---1 egg, 1 cup sugar, 1 1/2 cups milk, 2 tablespoonfuls
cornstarch, boiled together, adding vanilla or lemon flavor. Split
the cakes, spread in the custard. Moisten the top of pie with least
bit of custard and sprinkle over with sugar.

One pt. of milk, 1 heaping teaspoon of cornstarch, whites of four eggs, butter size of walnut, 1/2 cup of sugar, 1/2 teaspoon of vanilla. Bake the crust, moisten cornstarch with the milk, put on fire and stir until it boils, then add sugar and butter. Beat the whites of the eggs stiff and stir into the boiling mixture, take from fire, add flavoring, fill the crust and set in oven until brown.

Use same filling as for mock cream pie, putting a layer of red
currant, or other bright colored jelly, first in the crust, then the
cream filling, and afterward the meringue, or frosting. This pie
when cut is decidedly ornamental in appearance as well as
delicious in flavor.

Line a pie pan with a dainty crust and bake. Whip one pint
of nice rich cream very stiff. Then use quince preserves cut fine
and strawberry preserves, just enough to flavor the cream nicely,
and fill the crust with same. Set in a cold place until served.
You may substitute any preserves you wish.

One cup of milk, 1 cup water, 1 heaping tablespoonful of
flour, yolks of 2 eggs, a piece of butter size of a hickorynut, a
piece of bitter chocolate 1/2 size of an egg, 1 cup sugar. Put the
milk and water in saucepan on stove to boil. While boiling, drop
in lump of chocolate and stir until dissolved. Stir the sugar, eggs
and flour together in a bowl; stir these into the boiling ingredients
in the saucepan, until well cooked.

One pt. milk, 2/3 cup sugar, 2 tablespoons flour, 1/2 cup cocoanut,
2 yolks, arid a very little salt. Mix the sugar, flour, cocoanut, salt,
and yolks in a double boiler and gradually add the hot milk. Cook until thick. Flavor little with vanilla. Bake crust and when cooled add cream. Put 2 whites with 2 tablespoons powdered sugar on top. Brown.

Two eggs, 2 cups milk, 1 cup sugar, 1 tablespoon cornstarch. Flavor with lemon or vanilla. Beat the yolks, sugar, and cornstarch together, and make like boiled custard; then put in a baked crust, and set in hot oven until it thickens. Beat the whites with a little sugar, flavor and put on top; brown in hot oven. This makes 1 pie.