sugar; two tablespoonfuls butter; one
teaspoonful vanilla; cream all together.

CRANBERRY PIE

Mrs. Harry M. Boon

One pint cranberries; one-half cup raisins. Wash and cut up raisins, put
with cranberries with a small cup of sugar; cook and when soft put in
pie crust.

BOSTON CREAM PIE

Mrs. J. G. Sherer

Two cups milk; three-fourths cup sugar; three-fourths cup cocoanut;
pinch salt. Put in double boiler and heat. Teaspoonful vanilla; three
tablespoonfuls corn starch dissolved in a little milk; beaten whites of
four eggs last; then beat steadily. Bake crust first. Beat a bottle of
cream until stiff; sweeten it with three tablespoonfuls of powdered
sugar and a teaspoonful vanilla and spread on pie.

CREAM PIE

Mrs. Willet Wanzer

Two egg yolks; four heaping teaspoonfuls sugar; two cups milk; one-half
tablespoonful butter; three even tablespoonfuls corn starch; one
teaspoonful vanilla. Cook in double boiler until it thickens. Then
spread on the baked pie crust, and put the whites beaten with sugar
added on top, and brown slightly. To be eaten cold. Chocolate added
makes a very delicious pie.

BUTTER SCOTCH PIE

Mrs. William Molt

Make and bake crust first, before adding filling. One cup light brown
sugar; butter size of an egg; one tablespoonful flour; pinch of salt;
mix thoroughly, then add one cup of milk and boil in double boiler until
thick; then add beaten yolks of two eggs. Add to the baked crust; beat
whites of the two eggs stiff, with a little sugar and brown slightly in
oven.

CREAM PIE

Mrs. T. M. Butler

One egg, one tablespoonful of flour, three-fourths cup of sugar, butter
size of a walnut, one pint of milk. Stir constantly while cooking until
thickened and fill previously baked crust and sprinkle over with
cocoanut and nutmeg.

BUTTER-SCOTCH PIE

Mrs. P. D. Swigart

One and one-half ounces butter; three-fourths cup light brown sugar; two
eggs; one and one-half cups sweet milk. Put butter in pan, mix in brown
sugar, stirring constantly until caramel color, then add milk and boil
until sugar is melted. Separate the yolks from whites, add to yolks
one-half cup flour and one teaspoonful corn starch. Add enough water to
make a thick paste, stir into ready baked pie crust, put whites to which
sugar has been added on top and brown. Instead of whites of egg for top
of pie, whipped cream may be substituted.

BUTTER-SCOTCH PIE

Mrs. Earl Combs

One-half cup brown sugar;