gh to mash,
mash it and set it away to cool. When the crust is baked and cool whip
half a pint of sweet cream and mix with the pineapple and fill in the
baked shell.

PRUNE AND RAISIN PIE

Use one-half pound of prunes, cooked until soft enough to remove the
stones. Mash with a fork and add the juice in which they have been
cooked; one-half cup of raisins, cooked in a little water for a few
minutes until soft; add to the prune mixture with one-half cup of sugar;
a little ground clove or lemon juice improves the flavor. Bake with two
crusts.

PRUNE PIE

Make a rich pie paste. After the paste is rolled out thin and the
pie-plate lined with it, put in a layer of prunes that have been stewed
the day before, with the addition of several slices of lemon and no
sugar.

Split the prunes in halves and remove the pits before laying them on the
pie crust.

After the first layer is in sprinkle it well with sugar, then pour over
the sugar three or four tablespoons of the prune juice and dust the
surface lightly with flour.

Repeat this process till there are three layers, then cut enough of the
paste in strips to cover the top of the fruit with a lattice crust and
bake the pie in a rather quick oven.

Few pies can excel this in daintiness of flavor.

PLUM PIE

Select large purple plums, about fifteen plums for a good-sized pie; cut
them in halves, remove the kernels and dip each half in flour. Line your
pie-tin with a rich paste and lay in the plums, close together, and
sprinkle thickly with a whole cup of sugar. Lay strips of paste across
the top, into bars, also a strip around the rim, and press all around
the edge with a pointed knife or fork, which will make a fancy border.
Sift powdered sugar on top. Damson pie is made in the same way. Eat
cold.

RHUBARB PIE

Make a very rich crust, and over the bottom layer sprinkle a large
tablespoon of sugar and a good teaspoon of flour. Fill half-full of
rhubarb that has been cut up, scatter in one-fourth cup of strawberries
or raspberries, sprinkle with more sugar and flour, and then proceed as
before. Over the top dot bits of butter and another dusting of flour.
Use a good cup of sugar to a pie. Pinch the crusts together well after
wetting them, to prevent the juice, which should be so thick that it
does not soak through the lower crust at all, from cooking out.

STRAWBERRY PIE

Make a rich fleischig pie-crust and bake on the reverse side of pie-pan.
Pick a