Raisin Pie

Cream (or rich milk), 1 cup. Sugar, 1 cup. Seeded raisins, 1 cup.

Flour, 1 teaspoon. Cinnamon, 1 teaspoon. Salt, a pinch.

Mix all ingredients, simmering raisins in a little water till ten-der, before adding. Mrs. T. A., Medford.

Cranberry-Raisin Pie

Chopped cranberries, 1 cup. Sugar, 1 cup.

Chopped raisins, 1/2 cup. Salt, a pinch.

Water, 1/2 cup.

Mix all together, put in pie plate lined with crust, sprinkle over a little flour and bake. May be used either with or without meringue.

Boiled Cider Pie (1)

Cider, 4 cups. Sugar, 1 cup. Cornstarch, 3 tablespoons.

Egg, 1.

Lemon, 1.

Cold water, 2 teaspoons.

Bring cider and sugar to a boil. Stir in cornstarch dissolved in well-beaten egg and cold water. Cook until thick, flavor with the juice of the lemon. Fill a pie plate lined with pastry and bake. When almost done, cover with meringue and brown quickly.

Boiled Cider Pie (2)

Large crackers, 2. Molasses, 1 cup. Eggs, 2.

Boiled cider, 1 cup. Chopped raisins, 1 cup.

Salt, 1 teaspoon. Cinnamon, 2 teaspoons. Nutmeg, 1 teaspoon. Mace, 1 teaspoon. Clove, 1/2 teaspoon.

Roll the crackers fine, add molasses, eggs, well beaten, and rest of ingredients as mentioned, and pour into pie plate lined with pastry. Bake 40 minutes. Will make 2 pies.

H. M. H., Allston.

Prize Orange Pie

Oranges, 3. Eggs, 4.

Fine sugar, 1 cup. Butter, 1 tablespoon.

Salt, a pinch.

Cream butter and sugar, add yolks of eggs, well beaten, grated rind and juice of the oranges, which should be large, the egg whites, beaten stiff, and a pinch of salt.

Orange Custard Pie

Sugar, 1 cup. Flour 2, tablespoons. Salt, a tiny pinch.

Lemon, 1. Orange, 1. Eggs, 2.

Milk, 1 cup.

Stir together sugar, flour and salt, add grated rind and juice of the orange and the juice of the lemon, also the beaten yolks of the eggs and the milk. Last of all fold in the whites of the two eggs which have been beaten stiff and dry. Use one crust and bake in a slow oven for 30 or 35 minutes. Mrs. H. B. C, East Boston.

Old-Fashioned Green Tomato Pie

Green tomatoes, 2 quarts.

Water, 1/2 pint.

Brown sugar, 1 1/2 pints.

Salt, 2 teaspoons.

Flour.

Extract of lemon.

Butter.

Cut tomatoes in pieces the size of a nutmeg before measuring. Add water, sugar and salt and cook slowly all day. Next day drain off all juice, heat it and thicken with flour till of the consistency of gravy. Flavor quite strongly with the extract of lemon. Add fruit and set away to cool. It is better if not made into pies till the next day. Make pies with 2 crusts, dotting all over with bits of butter before putting on top crust. This makes 3 pies. It may be kept for months put up in glass jars like mince meat.

Mrs. C. G. K., Concord.