San Rafael cook book, 1906

1 cup grated pineapple, 1 cup sugar, 1 cup cream, 1 tablespoon but ter, 3 eggs (only the yolks) ; mix and bake about 45 minutes. Use the whites of eggs for meringue. VINEGAR PIE— Mrs. Podetroth. 5 eggs, 2 largs cups boiling water, 5 tablespoons vinegar, about 5 tablespoons corn starch, butter size of an egg, 1 cup of sugar. Put the water, sugar, butter and vinegar in a pan, thicken with cornstarch, then add the beaten yolks, flavor with lemon and pour into the crust (bake the crust first) ; beat the whites of the eggs with 4 tablespoons of sugar, put over the pies, and set into the oven to brown lightly. This will make 2 pies. CUSTARD PIE — Mrs. E. B. Mahon. 3 eggs, 2 tablespoons of sugar, 1 pint of milk, nutmeg and a pinch of salt. CREAM PIE— Mrs. W. F. Jones. Line your pan with rich pastry. With an egg beater whip one cup cream, not too rich, until it is frothy, s^dd % cup of sugar and the whites of 4 eggs well beaten, and beat all together, flavor with vanilla and bake until it sets. MOCHA PIE, (Original)— Mrs. W. F. Jones. Line deep pie pan with rich pastry. 4 eggs, 1 pint milk, '% cup sugar, % cup cream, coffee and vanilla extract. Beat very light 2 eggs and 2 yellows, reserving the whites, add % cup of sugar and 1 pint of rich milk, % teaspoon vanilla and 2 teaspoons coffee extract. Beat all thoroughly, pour into pan and bake. Beat the 2 whites very stiff, add to % cup of cream whipped, sweeten and flavor with coffee extract and a little vanilla to taste. When the pie is cold spread over top. If this pie stands it will soak the crust, but it must stand long enough to be cool. The filling could also be used as custard, bake in granite pan, omitting the crust. SHOO FLY PIE— Mrs. C. C. Olmsted. Make a nice thin lower crust. Filling — 4 cups flour, % cup butter or lard and 1 cup sugar riveled together, keep 1 cup of these crumbs to sprinkle on top of pies when nearly baked and put the remainder in with 1 cup of molasses, 2 teaspoons soda and 1 cup of boiling water, put soda in half of the water then stir it in the molasses and add remainder of water. Enough for four pies. Good to carry to picnics. DATE PIE— Mrs. G. G. Vanderlip. Vz lb. dates, stone and cover with water; simmer till soft; then put through colander to remove strings and skins. Add to this mixture V2 cup sugar, 2 small eggs, 1 cup milk, a little salt and cloves, and 1 teaspoon cinnamon. Bake in flaky or rich under crust as pumpkin pie. This will make one pie. CRANBERRY PIE— Mrs. Fronmüller. Cook 2 cups of cranberries with % cup of water, % cup of sugar for ]0 minutes. Line pie plates with good pastry and fill with mixture, putting strips of the pastry across the pie, and bake about 25 minutes. You can also bake your crust first, by covering the outside of the pan with crust and bake upside down, fill with mixture and ornament the top with fancy leaves previously baked. RHUBARB PIE— Mrs. Chas. Shaw, Cloverdale. One large cup stewed rhubarb; 1 cup sugar; yolks of 2 eggs; 1 teaspoon flour; 1 teaspoon butter; flavor with lemon; whites of eggs beaten stiff; add 2 tablespoons of sugar; spread on top and brown. Use under crust only. BANANA PIE, NO. 1.— Mrs. A. A. Smith. Line a pan with good pastry; slice in very thinly 2 bananas; make a custard of 1 pint of milk, 2 well beaten eggs, a pinch of salt and 2 tablespoons of sugar; pour over the bananas, and bake as a custard pie. BANANA PIE, NO. 2— Mrs. A. A. Smith. Make a banana pie with a lower crust only; bake the crust first, fill it with sliced bananas and powdered sugar; the fruit will soften in a few minutes; cover with whipped cream, and eat at once. SQUASH PIES — Mrs. W. F. Jones.