NO. 9. CREAM OF STRAWBERRY PIE. (Original.) Mrs. J. Hamilton, 1365 West Thir- tieth street Los Angeles. — Make some pie paste, puff paste or plain pie paste will do. Use a deep pis plate and roll the paste to fit the sides; then trim the ends off and roll to about a half-inch thickness and cut into six strips to put on top of the pie when done. Bake the strips separately. Now prepare the filling in the following way: Tak3 a box of ripe red strawberries and wash and hull, then crush them and add half cup of powdered sugar; mix; cover tightly and set aside. Now take half pint of rich sweet whipping cream and whip till it begins to thicken; then slowly add one-half cup of powdered sugar and con- tinue to whip till it is quite thick; now add half a teaspoon of vanilla extract. Mix the crushed strawberries with the cream and fill the pie. Then lay the strips on top. By leav- ing it stand for about an hour the juice of the strawberries is absorbed by the pie paste, Should one prefer it crisp, it should be eaten immediately. A most delicious pie and easily and quickly prepared. NO. 10. CUSTARD PIE. Miss B. L. Eccle- stone, 1512 Maple avenue, Los Angeles. — Beat the yolks of three eggs to a cream, then stir one tablespoon sifted flour into three table- spoons sugar; add this to to the yolks; also add a pinch of salt, vanilla and a little grated nutmeg; then add the whites of the three eggs beaten stiff, and one pint of scalded milk which has been cooled; mix by degrees and cook half hour in moderate oven. PIE CRUST. One cup flour, two heaping table- spoons lard, a little salt; mix well together, using the hands as little as possible; then add about four tablespoons water. NO. 11. HUCKLEBERRY PIE. Mary Stone Welch, San Diego, Cal.— For two pies, one cup flour, half teaspoon baking powder, two tablespoons shortening; rub together lightly; add water to roll easily (not too soft.) Roll quarter inch thick. Cover two pie tins. Bake in hot oven. In five minutes fill with generous amount of hot huckleberries✪ Huckleberry Pie (canned or fresh) with juice, rather sweet. Bake until well done. Eat cold with cream. NO. 12. HILLICOT CUSTARD PIE. Miss Ruth C. iStDcks, aged 13, Somis, Cal.— Dine a pie plate with crust; cover the bottom with stewed peaches or apricots. Fill pie with cus- tard made same as cup custard. Bake until set. HILLICOT PIE CRUST. Prepare some flour by putting a quart of flour into a sifter; into the flour put one level teaspoonful each of soda and salt and two of cream tartar. Sift twice. Take enough of the prepared flour for a pie, rub into this three tablespoons olive oil, add water to make a paste✪ Hillicot Custard Pie.

AI-modernized reading of the original text

NO. 9. CREAM OF STRAWBERRY PIE. (Original.) Mrs. J. Hamilton, 1365 West Thirtieth street Los Angeles. — Make some pie paste, puff paste or plain pie paste will do. Use a deep pie plate and roll the paste to fit the sides; then trim the ends off and roll to about a half-inch thickness and cut into six strips to put on top of the pie when done. Bake the strips separately. Now prepare the filling in the following way: Take a box of ripe red strawberries and wash and hull, then crush them and add half cup of powdered sugar; mix; cover tightly and set aside. Now take half pint of rich sweet whipping cream and whip till it begins to thicken; then slowly add one-half cup of powdered sugar and continue to whip till it is quite thick; now add half a teaspoon of vanilla extract. Mix the crushed strawberries with the cream and fill the pie. Then lay the strips on top. By leaving it stand for about an hour the juice of the strawberries is absorbed by the pie paste, Should one prefer it crisp, it should be eaten immediately. A most delicious pie and easily and quickly prepared. NO. 10. CUSTARD PIE. Miss B. L. Ecclestone, 1512 Maple avenue, Los Angeles. — Beat the yolks of three eggs to a cream, then stir one tablespoon sifted flour into three tablespoons sugar; add this to the yolks; also add a pinch of salt, vanilla and a little grated nutmeg; then add the whites of the three eggs beaten stiff, and one pint of scalded milk which has been cooled; mix by degrees and cook half hour in moderate oven. PIE CRUST. One cup flour, two heaping tablespoons lard, a little salt; mix well together, using the hands as little as possible; then add about four tablespoons water. NO. 11. HUCKLEBERRY PIE. Mary Stone Welch, San Diego, Cal.— For two pies, one cup flour, half teaspoon baking powder, two tablespoons shortening; rub together lightly; add water to roll easily (not too soft.) Roll quarter inch thick. Cover two pie tins. Bake in hot oven. In five minutes fill with generous amount of hot huckleberries (canned or fresh) with juice, rather sweet. Bake until well done. Eat cold with cream. NO. 12. HILLICOT CUSTARD PIE. Miss Ruth C. Stocks, aged 13, Somis, Cal.— Dine a pie plate with crust; cover the bottom with stewed peaches or apricots. Fill pie with custard made same as cup custard. Bake until set. HILLICOT PIE CRUST. Prepare some flour by putting a quart of flour into a sifter; into the flour put one level teaspoonful each of soda and salt and two of cream tartar. Sift twice. Take enough of the prepared flour for a pie, rub into this three tablespoons olive oil, add water to make a paste.

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Huckleberry PieHillicot Custard Pie

The Times cook book, no. 2