Line an agate or white-lined pie plate with good pastry. Have all ready a pint of rhubarb, cut in thin slices. Beat an egg, and into it beat
1 1/4 cups of sugar, 2 tablespoonfuls of flour and a scant 1/2 teaspoonful of salt, mixed together and stir the rhubarb into the mixture. Turn into lined plate, dot with bits of butter, and cover with pastry. Brush the lower edge of paste with water, before putting the upper crust in place, then press the edges together firmly, and brush over again with water. Bake
in a moderate oven until the pastry is well browned.

Seed 1 cup of raisins and chop them fine. Add 4 crackers,
rolled fine and 1 cup of molasses, and 1 1/3 cups of sugar, 1/2 cup
of vinegar from the spiced sweet pickle jar (peaches or pear
pickle), 1/2 cup of melted butter and 2 beaten eggs. Additional
spice and salt will probably be needed. Bake with two crusts.
This quantity will make 2 small pies.

Line a pie-tin with paste, and put into it a cup and a half of
large raisins, seeded. Pour in 1 cup of water, 1/2 cup of sugar,
and the juice and grated rind of a lemon. Sift on a tablespoonful
of flour, brush the edge with cold water, and cover with pastry,
putting it on very loosely. Press the edges together, and brush
them with water. Bake about 35 minutes.

Remove the pepper from any squash left from dinner. To each cup of squash, add 1 egg and the yolk of another, well beaten, a cup of rich milk (or half cream and half milk), 1/4 teaspoonful of mace, 1/2 teaspoonful of salt, and a generous 1/2 cup of sugar. Mix thoroughly, and bake in a pie-tin, lined with pastry. The heat of the oven should be moderate.

Beat the whites of three eggs until stiff, but not quite dry.
Beat in, gradually, 3 level tablespoonfuls of sugar and continue
the beating, until the mixture is very firm and glossy, then fold in
3 level tablespoonfuls of sugar, and spread upon the pie.

Beat 3 eggs without separating the yolks and whites. Add
1/4 of a teaspoonful of salt and 3/4 cup of sugar, and beat again.
Add the grated rind of a lemon and 1/2 cup of lemon juice. Turn
the mixture into a small pie-tin, lined with pastry as for a custard
pie, and bake in a moderate oven, until the center is firm. When
cooled, slightly cover with meringue and return to the oven to
cook about 8 minutes.

Line the pie-plate, and cover the apples with paste, as usual. Fill the space between the crusts with apples, sliced thin, rounding up the slices so as to make a very full pie. Add 2 or 3 tablespoonfuls of water, and bake in a slow oven. When done, with a sharp knife cut around the pie between the two crusts, and carefully lift off the upper crust. To the apples add 1/2 a cup or more of sugar, a few grains of salt, a tablespoonful of butter, and a grating of nutmeg. Mix thoroughly with a silver spoon or knife. Spread evenly over the crust. Replace the upper crust, pressing it down to meet the apple, if necessary, and sift powdered sugar over the top. Serve, when slightly cooled, with cream and sugar.

Line a plate with good pastry and pinch the edge in scallops. Pare, core and quarter some good apples and arrange the quarters evenly round in the plate. Sprinkle on half a cup of sugar, more or less, occording to the sweetness of the apple. Add a pinch of salt and a grating of nutmeg; be careful not to use too much, as the flavor should be very delicate.

Line a plate with good paste and bake. Beat the yolks of
two eggs with two rounding tablespoons of sugar and the same
of flour; pour on two cups of milk heated to the boiling point and
cook five minutes; add a rounding teaspoon of butter. Cool and
add a teaspoon of vanilla, then turn into the crust. Make a
frosting of the whites of the two eggs and 4 level tablespoons of
powdered sugar and a little flavoring. Brown slightly in a
moderate oven.

Rub 1 pt. of boiled potato through a colander, add 1 pt. of
milk, 1 cup of sugar, the yolks of 2 eggs, a pinch of salt and a
teaspoon of lemon flavoring. Beat all well together and bake in
a plate lined with paste. When baked, cool slightly and cover
with a meringue made from the whites of the two eggs and 4
level tablespoons of powdered sugar, and brown slightly in a very
moderate oven.