One tablespoonful butter, 2 tablespoonfuls flour, 1 cup brown sugar, 2 eggs, 1 1/2 cups milk. Melt butter, add flour, then add sugar; to butter and flour mix eggs and milk together. Stir all together and let thicken.

Four eggs, separated; 3/4 cup sugar, pinch of salt, juice and grated rind of 1 lemon. Beat yolks until light and add sugar and lemon juice. Cook in double boiler until thick. Remove from fire and fold in the beaten whites of 2 eggs after adding grated rind to them. Put in baked crust with remaining 2 whites for top.

Three eggs, 2 whites for meringue, 3/4 cup sugar, 1 pint milk, butter size of hickory nut, 1 tablespoonful cornstarch mixed with sugar, vanilla. Cream yolks, sugar and cornstarch and add milk. Cook in double boiler until it thickens, but do not allow to cook too long, as it becomes watery. When cool add butter and vanilla. Bake in well baked crust.

Bake crust. 1 cup sugar, 1 teaspoonful butter, creamed; yolks of 2 eggs, 2 tablespoonfuls flour, 1 cup boiling water; cook until it thickens; 1 layer of bananas, 1 layer of cream. Frost top.

One cup brown sugar, 1 1/2 cups milk, 2 egg yolks, 1 tablespoonful butter, 2 tablespoonfuls flour. Cook until thick. Bake pie crust and fill with mixture. Frost with meringue made from whites of eggs.

One pint milk, 1/2 cup sugar, 2 heaping teaspoonfuls flour, 2 eggs, little salt. Use whites of eggs for top. Flavoring.

One and a quarter cups sugar, 1-3 cups flour, few grains salt, juice of 1 lemon, 3 egg yolks, 1 cup boiling water, 1 teaspoonful butter. Mix sugar, flour and salt, add boiling water, stirring constantly. Cook 15 minutes, then add butter, egg yolks and juice of 1 lemon. Turn into flaky pastry which has been baked a golden brown. Make a meringue of 3 egg whites and add 1/2 cup powdered sugar, with a teaspoonful of lemon juice. Cover pie with meringue and bake in moderate oven until brown. Cool before serving.

Two cups of stewed pumpkin, 1/2 teaspoonful salt, 1/2 teaspoonful of cinnamon, 2-3 cups sugar, 1 teaspoonful ginger, 2 eggs, 1 pint of milk, scant. Place the pumpkin in quart measure, add sugar, salt and spice, and then the beaten eggs. Stir well and add sufficient milk to make a quart of the whole mass. Turn into pie tin lined with paste and bake slowly for 45 minutes. When a silver knife inserted in the pie comes from it clear it is done.

Line a deep pie dish with good crust. Filling: 2 cups rhubarb, cut into inch pieces; 1 cup sugar, 2 tablespoonfuls flour, 1 tablespoonful butter, 1/8 tablespoonful salt, 1 egg. Cover with crust and bake.

Grated rind and juice of 1 lemon, 1 cup sugar, 1 tablespoonful butter, 1 egg, 1 cup hot water, 1 tablespoonful cornstarch stirred into the cup of hot water. Cook until it thickens.