Farm and home cook book and housekeeper's assistant

Lemon Raisin Pie To the juice and grated rind of 1 lemon, add 1 cup boiling water, 1 cup sugar, 1 cup seeded raisins, a lump butter the size of a walnut, and 2 tablesp flour mixed with a very little cold water. Boil all together and then bake between two crusts. — IMrs. D. J. C, N. Y. Plum Butter Pie To 1 cup butter add 1 cup sugar, 1 cup plum butter, and yolks of 4 eggs. Beat well and flavor with lemon extract. Line well greased pie pans with good rich crust and pour in this mixture, and bake. When done spread with a meringue made of the whites of 4 eggs and powdered sugar, flavored with vanilla. Return to the oven a few minutes until a delicate brown. The above quantity is enough for two pies. — [Mrs. W. T. G., Mo. Cranberry Pie Line a well greased pie tin with a good rich pie crust, fill with prepared cranberry sauce, and cover the top with a lattice work of the dough. Cut the strips about an inch wide and lay them across the top about an inch apart, first horizontally, then vertically, and then tuck in the edges. Be careful to have a standing edge of dough all around the pie high enough to prevent the juices from running over. — [N. M. P., N. H. Pineapple Pie Cream i^ cup butter with 1 cup powdered sugar, add 2 beaten egg yolks, and 1 small pineapple, grated fine. Lastly add the beaten whites of the eggs, and turn this mixture into a pastry lined pie plate. Bake with an under crust only. — [Mrs. J. K., N. Y. Elderberry Pie I To 1 cup ripe or canned elderberries, juice strained off. add 1 tablesp flour mixed with 1 cup sour cream, and % cup sugar. Bake in an under crust and serve while warm. — [Mrs. O. E. W., O. Elderberry Fie II Line a pie plate with a good rich crust, sprinkle a little flour over it cover with a layer of sliced apples, and fill up with elderberries. Allow 1 cup sugar and 2 tablesp vinegar for each pie. Bake between two crusts in a slow oven. — [Mrs. A. W. T., Mich. DELICIOUS PIES IN PREPARATION. A BUSY MORNING IN THE KITCHEN. RHUBARB AND CHERRY PIES 71 Banana Pie I Bake an under crust and when it is done fill up with sliced bananas and sprinkle over powdered sugar to taste. Set in a hot oven for a few minutes, then cover with whipped cream and serve at once. — [Mrs. J. K., N. Y. Banana Pie II Line deep pie plate with a rich crust and fill with ripe bananas sliced thin, and pour over a custard made of 2 wellbeaten eggs, 2 tablesp sugar, 1 teasp orange extract, and 1^ cups milk. Bake in an under crust and frost with a meringue made of the whites of the eggs and powdered sugar. — [H. L. N., Mass. Rhubarb Pie Over 3 cups finely chopped rhubarb pour cold water to cover. Let stand 10 minutes and then drain. In another bowl mix 2 tablesp flour with li/^ cups sugar, the yolks of 2 eggs and 1 heaping tablesp butter. Beat this mixture well, then add the chopped rhubarb. Bake in an under crust and when done frost the top with a meringue made of 2 egg whites and 2 tablesp powdered sugar. Return to the oven a few minutes to brown lightly. This quantity is sufficient for two pies. — [Miss E. S., Kan. Mince Rhubarb Pie