SWEET POTATO CUSTARD PIE. Mashed sweet potatoes, 3 cups. Cinnamon, 1 teaspoon. Sugar, 1 cup. Molasses, 1 tablespoon. Melted butter, y2 cup. Eggs, 3. Baking powder, 1 teaspoon. Milk, 1 cup✪ Sweet Potato Custard Pie. Mix potato, sugar, baking powder, butter, spice, molasses, eggs, well beaten, and milk. The mixture should be thin enough to pour easily. Have deep pie tins lined with pastry, pour in custard mix- ture till pan is nearly full. Cook from 10 to 20 minutes in a medium oven. Can be kept several days before using. BERRY PIE. Berries, ll/2 cups. Flour, 1 teaspoon. Sugar, 2-3 cup. Butter. Salt, a pinch✪ Berry Pie. Blueberries, blackberries, huckleberries, or raspberries may be used successfully. Bake in 2 crusts. An Old New England Cook, Somervttle. 234 PIES. BUTTER PIE. Milk, iy2 cups. Flour, 1 tablespoon. Sugar, 1 cup. Vanilla, 1 teaspoon. Butter, 1 tablespoon. Eggs, 2. Salt✪ Butter Pie. Cream butter, work in sugar and flour, add vanilla, well beaten eggs (saving 1 white for frosting), salt and pour over scalded milk. Bake as for custard pie. Frost with meringue. A. M., Bridgewater. GOOSEBERRY TART. Gooseberries, iy2 pints. Sugar, y2 pound. Powdered sugar✪ Gooseberry Tart. With a pair of scissors cut off the tops and tails of the berries. Pile them up high in a deep pie dish and pour over them the sugar. More sugar may be used if desired. Line the edge of the dish with a short crust, then put on cover and bake in good oven for y2 hour. Sift over powdered sugar and serve with cream or boiled custard. Mrs. W. F. B., East Boston. CURRANT PIE. Currants, 1 cup. Cracker, 1. Sugar, 1 cup. Butter. Salt, a pinch✪ Currant Pie. Mash currants with sugar, add the cracker, rolled fine, butter size of a walnut, in bits, and salt. Bake y2 hour. An Old New England Cook, Somerville. CURRANT AND RASPBERRY PIE. Red currants, iy2 pints. Raspberries, y2 pint. Sugar, 3 large tablespoons✪ Currant and Raspberry Pie. Line a deep pie plate with a good crust. Mix the currants, freed from stems, raspberries and sugar, put in crust and cover with rich crust. Brush the top with milk and bake until brown. Sift sugar over top and serve with cream. Should be eaten cold. Mrs. W. F. B., East Boston. PIES. 235 FRESH STRAWBERRY PIE. Make a rich pie crust and fit it over the top of an inverted pie plate. Prick it with a fork in 3 or 4 places and bake till light brown. Turn onto a plate and when ready to serve fill with 1 quart of fresh strawberries, halved and sweetened. Spread over the top 1/2 cup of cream✪ Fresh Strawberry Pie, which has been whipped, sweetened, and flavored with vanilla. Mrs. II. B. C., East Boston. MOCK MINCE PIE. Crackers, 4. Chopped raisins, 1 cup. Sugar, 1 cup. Butter, 2-3 cup. Molasses, 1 cup. Eggs, 2. Water, 1 cup. Mixed spices. Cider, 1 cup. Citron, 1 cup✪ Mock Mince Pie. Mix all ingredients, stirring in well beaten eggs last. Bake in 2 crusts. C. B. A., Newton. APRICOT PIE. Dried apricots, 1 cup. Flour. Water, 2 cups. Butter. Sugar, % cup. Nutmeg✪ Apricot Pie.

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SWEET POTATO CUSTARD PIE. Mashed sweet potatoes, 3 cups. Cinnamon, 1 teaspoon. Sugar, 1 cup. Molasses, 1 tablespoon. Melted butter, y2 cup. Eggs, 3. Baking powder, 1 teaspoon. Milk, 1 cup. Mix potato, sugar, baking powder, butter, spice, molasses, eggs, well beaten, and milk. The mixture should be thin enough to pour easily. Have deep pie tins lined with pastry, pour in custard mix- ture till pan is nearly full. Cook from 10 to 20 minutes in a medium oven. Can be kept several days before using. BERRY PIE. Berries, ll/2 cups. Flour, 1 teaspoon. Sugar, 2-3 cup. Butter. Salt, a pinch. Blueberries, blackberries, huckleberries, or raspberries may be used successfully. Bake in 2 crusts. An Old New England Cook, Somervttle. 234 PIES. BUTTER PIE. Milk, iy2 cups. Flour, 1 tablespoon. Sugar, 1 cup. Vanilla, 1 teaspoon. Butter, 1 tablespoon. Eggs, 2. Salt. Cream butter, work in sugar and flour, add vanilla, well beaten eggs (saving 1 white for frosting), salt and pour over scalded milk. Bake as for custard pie. Frost with meringue. A. M., Bridgewater. GOOSEBERRY TART. Gooseberries, iy2 pints. Sugar, y2 pound. Powdered sugar. With a pair of scissors cut off the tops and tails of the berries. Pile them up high in a deep pie dish and pour over them the sugar. More sugar may be used if desired. Line the edge of the dish with a short crust, then put on cover and bake in good oven for y2 hour. Sift over powdered sugar and serve with cream or boiled custard. Mrs. W. F. B., East Boston. CURRANT PIE. Currants, 1 cup. Cracker, 1. Sugar, 1 cup. Butter. Salt, a pinch. Mash currants with sugar, add the cracker, rolled fine, butter size of a walnut, in bits, and salt. Bake y2 hour. An Old New England Cook, Somerville. CURRANT AND RASPBERRY PIE. Red currants, iy2 pints. Raspberries, y2 pint. Sugar, 3 large tablespoons. Line a deep pie plate with a good crust. Mix the currants, freed from stems, raspberries and sugar, put in crust and cover with rich crust. Brush the top with milk and bake until brown. Sift sugar over top and serve with cream. Should be eaten cold. Mrs. W. F. B., East Boston. PIES. 235 FRESH STRAWBERRY PIE. Make a rich pie crust and fit it over the top of an inverted pie plate. Prick it with a fork in 3 or 4 places and bake till light brown. Turn onto a plate and when ready to serve fill with 1 quart of fresh strawberries, halved and sweetened. Spread over the top 1/2 cup of cream, which has been whipped, sweetened, and flavored with vanilla. Mrs. II. B. C., East Boston. MOCK MINCE PIE. Crackers, 4. Chopped raisins, 1 cup. Sugar, 1 cup. Butter, 2-3 cup. Molasses, 1 cup. Eggs, 2. Water, 1 cup. Mixed spices. Cider, 1 cup. Citron, 1 cup. Mix all ingredients, stirring in well beaten eggs last. Bake in 2 crusts. C. B. A., Newton. APRICOT PIE. Dried apricots, 1 cup. Flour. Water, 2 cups. Butter. Sugar, % cup. Nutmeg.

Mary Jane's cook book