lard, pinch of salt. Mix well. Add enough water to make paste. Roll
thin, put in tin, prick with fork and bake. Filling. One large cup of
sugar, two heaping tablespoons of flour, one large cup of boiling
water, butter the size of a walnut, juice and grated rind of one lemon,
yolks of two eggs. Mix the flour and sugar together, add boiling water,
put on the stove and let come to a boil, then add butter, yolks of two
eggs, juice and grated rind of one lemon. Remove from fire at once.
Beat the whites of two eggs with two tablespoons of sugar and put on
top. Put in oven to brown.--Mrs. R. Meidell.

AMERICAN PRUNE PIE.--Stew about twenty four or thirty prunes, pitt and
sweeten the prunes. Bake a pie crust. Whip one half pint of cream,
sweeten with sugar, flavor with vanilla. Put a layer of prunes in the
crust, then the whipped cream on top and serve cold.--Mrs. R. Meidell.

PUMPKIN PIE.--One cupful of mashed pumpkin, three quarters cup of
sugar, one teaspoonful of salt, one half teaspoonful each of mace,
cinnamon and ginger. Heat one teacupful of milk and beat three eggs and
add to mixture. Bake with under crust only.--Mrs. H. Hanson.

PUMPKIN PIE.--One quart milk, three cups stewed pumpkin, one tablespoon
flour, four eggs, one and one half cups brown sugar, one half cup
molasses, one teaspoon salt, one level tablespoon cinnamon, one
teaspoon ginger, one tablespoon melted butter. Bake with an under
crust. Makes three pies. Beat eggs, add pumpkin, then flour, sugar,
salt, spices, molasses and butter and lastly the milk which may be
partly cream. Mix well, fill pie tins which have been lined with pie
crust and bake from thirty to forty minutes.--L. W. W.

RHUBARB PIE.--One cup diced fresh rhubarb, one cup sugar, one
tablespoon flour. Mix all together, turn into a pie tin lined with pie
crust. Dot bits of butter over the top of rhubarb, sprinkle with one
tablespoon of water. Cover with top crust and bake in moderate oven
about forty minutes.--Contributed.

CREAM PIE.--Two yolks of eggs beaten with one half cup sugar, add one
large tablespoon of flour and a scant tablespoon of corn starch
dissolved in a little milk. Cook in one pint of boiling milk on back of
range, stirring constantly. Flavor with vanilla or lemon. Fill baked
pastry shell, cover with meringue and brown in oven. Serve cold.--L. W.
W.

CUSTARD PIES.--The rule for custard pie is four beaten eggs and one
scant cup sugar to each quart of milk. For one small pi