Squash Pie

2 c squash

5 tbsp sugar

1 tbsp flour

2 c milk

1 tsp ground cinnamon

1/4 tsp salt

1 egg

Directions:

Pare squash, boil till tender, sift through colander.

Beat egg, add sugar, flour, cinnamon and salt.

Stir these into the squash and add the milk, stirring in slowly.

Bake in deep plate, like a custard pie.

Rhubarb Pie

1 pint rhubarb

1 tsp flour

1 c sugar

1/4 tsp soda

Directions:

Remove the skin, and cut into small pieces enough rhubarb to fill a pint bowl.

Add soda, and pour over boiling water to cover.

Let stand 15 min and pour off the water.

Line a deep plate with rich crust.

Put in the rhubarb, sugar and flour, cover with crust.

Bake 20 min or half an hour.

Chocolate Custard Pie

1 pint milk

4 tbsp sugar

3 eggs

pinch salt

2 tbsp cocoa or 1 square chocolate

1 tsp vanilla

Directions:

Beat yolks of eggs. Add sugar and salt.

Wet cocoa with half a cup of warm milk and stir into the yolks. Flavor.

Line a deep pie plate with rich pie crust, pinching a little edge around the plate. Pour in the mixture and bake until it rises.

Beat the whites to a stiff froth, add  tsp sugar, spread over the pie and brown in hot oven.

Coconut Pie

1 pint of milk

3 eggs

pinch of salt

1/2 c grated coconut

piece of butter the size of a marble

Directions:

Beat the yolks of the eggs. Add sugar. Beat again.

Put in butter which has been melted, milk and coconut.

Line a deep pie plate with pie crust, and pour in the mixture.

Bake until it rises – this is not nice if baked too long.

Beat the whites of the eggs stiff and put on top of the pie when it is cool.

Set in oven to brown.

Cranberry Pie

1 quart cranberries

2.5 c water

2 c sugar

Directions:

Line a deep pie place with crust.

Put cranberries on the stovve, with water. Cook until tender. Rub through a colander.

Put in two scant cups of sugar, boil for 15 min.

When cool, pour this into the plate, lay narrow strips of pie crust from the center to the outer edge, and bake in a hot oven.

Custard Pie

1 pint milk

3 eggs

4 tbsp sugar

1/2 tsp salt

Directions:

Line a deep plate wth pie crust, rolling it large enough to pinch up a little edge around the plate.

Beat the eggs thoroughly, add sugar and salt, beat again.

Add milk and stir well.

Pour into the plate.

Bake until it rises, bring sure to remove from the oven before it wheys.

Grate over the top a little nutmeg.

The quality of the pie depends largely on the baking.