Lemon-and-Raisin Pie.
1 cupful chopped raisins, Juice and rind 1 lemon, 1 cupful sugar, 1 cupful water, I teaspoonful cornstarch.
Boil the mixture ten minutes; bake between double crusts.
Green-Currant Pie.
1 cupful green currants, i cupful sugar, 1 tablespoonful butter, Yolks 2 eggs, 1 tablespoonful flour, 1 tablespoonful water.
Mash currants and sugar, using a wooden potatq masher. Beat to a cream butter and sugar, then add in successive order the yolks of eggs, flour, water, and the mashed cur rants. Line a deep pan with pastry, fill with the currant mixture, and bake. When done, cool slightly and cover with a meringue made of the whites of 2 eggs, 2 tablespoonfuls sugar, and vanilla to flavor. Bake in a slow oven until delicately brown.
Apple Pie with Pineapple Flavor.
3 tablespoonfuls grated pine apple, I tablespoonful water, 3 tablespoonfuls sugar.
Bake an apple pie in the usual way, but without sweetening. While it is baking, take the pineapple, water, and sugar, and simmer together till the fruit looks clear. When the pie is taken from the oven, remove the top crust, spread the pineapple over the apple, replace the cover, and set the pie away to cool.
German Cherry Pie.
Make a cherry pie as usual, but omit the upper crust. When nearly done, beat an egg light and add it to a scant cupful cream and a table spoonful sugar. Pour over the top of pie, return to the oven, and bake until the custard is set.
Date Pie.
1 pound dates, 3 eggs, 1 teaspoonful cinnamon, 2 cupfuls milk, 1 cupful sugar.
Soak dates in warm water over night, then stew and sift the same as pumpkin. Into the pulp stir beaten eggs, cinnamon, milk, and sugar. Bake in one crust.
Fig Pie.
pound figs, 1 cupful water, Whites of 9 eggs, 2 tablespoonfuls sugar, I tablespoonful lemon juice.
Make a rich bottom crust. Chop figs fine, cook with cupful water. Sweeten and flavor with lemon. When the figs are smooth, put into the crust and bake. Take a meringue of whites of 2 eggs, beaten stiff, with 9 tablespoonfuls powdered sugar, fla vor with McIlhenny's Mexican Vanil la, and as soon as the crust is baked, spread this over the top; let brown a minute or two.
Gooseberry Pie.
Cut off the blossoms and stems of berries and fill a pie dish lined with plain paste, spreading over the top one third as much sugar as berries used. Slightly dredge with flour, and
cover with a thin crust pricked with a fork. Bake half an hour.
Prune Pie.
pound prunes, cupful sugar, cupful currant jelly or 1 tea spoonful lemon juice.
Stew prunes, remove stones, stir in sugar, currant jelly, or lemon juice. Dust flour over the fruit, and bake with an upper crust.
Strawberry Pie.
Line a pie plate with thin paste and set in the oven till nearly baked. Take from the oven and fill with sug ared berries, dredge with flour, cover the top crisscross with narrow strips of paste, return to the oven, and fin ish baking.
Torto Prutas (Mexican).
Line the sides of a baking dish with puff paste; cover the bottom with sliced pineapple; next a layer of sliced oranges, then sliced ba nanas, then a few slices lemon. Sift sugar between each layer. Re peat the layers until the dish is full, and cover the top layer with chopped nuts. Lay over the top narrow strips of the pastry, and bake slowly an hour.—MAy E. SOUTHWORTH.
Cocoanut Pie.
2 cupfuls hot milk, 2 well-beaten eggs, cupful sugar, 1 cupful grated cocoanut, 1 teaspoonful Mcllhenny's Mexi can Vanilla.
Line plate with paste, pour milk over eggs, set the bowl containing the naixture in boiling water, stir till thick, then take it out and stir in sug ar, cocoanut, and vanilla. Fill the pie plate. Sprinkle top of pio with co coanut, and bake till delicately brown.
Orange Pie.
1 cupful powdered sugar, 1 tablespoonful butter, 2 tablespoonfuls cornstarch, cupful cold milk, Grated rind and juice 1 orange, , 1 egg, 2 oranges.
Beat sugar and butter together till light. Moisten cornstarch with milk, cook and stir one minute, pour quickly on butter and sugar; add the rind and juice of orange; mix well beaten egg; peel oranges, cut into slices, and cut each slice into quarters. Line plate with paste, and bake in a quick oven until done. Stir the orange slice.) quickly into the custard mixture, fill the baked crust with this, and place in a quick oven a few min utes to brown. While it is browning, beat the whites of 2 eggs until light, add 2 tablespoonfuls powdered sug ar, and beat until stiff. Spread this over the pie; dust thickly with pow dered sugar, and stand again in the oven until delicately brown.