CORN MEAL CRUST.—­Equal parts of sifted white corn meal and flour, mixed together lightly with rather thin sweet cream which has been set in the ice-chest until very cold, makes a very good crust.

GRANOLA CRUST.—­For certain pies requiring an under crust only, the prepared granola manufactured by the Sanitarium Food Co. makes a superior crust.  To prepare, moisten with thin sweet cream—­one half cup of cream for every two thirds cup of granola is about the right proportion, and will make sufficient crust for one pie.  Flour the board, and lift the moistened granola onto it, spreading it as much as possible with the hands.  Dredge lightly with flour over the top, and roll out gently to the required size without turning.  The material, being coarse and granular, will break apart easily, but may be as easily pressed together with the fingers.  Change the position of the rolling pin often, in order to shape the crust without moving it.  When well roiled, carefully slip a stiff paper under it, first loosening from the board with a knife if necessary, and lift it gently onto the pan.  Press together any cracks, trim the edges, fill, and bake at once.  Use the least flour possible in preparing this crust, and bake as soon as made, before the moisture has become absorbed.  Such a crust is not suited for custard or juicy fruit pies, but filled with prune, peach, or apple marmalade, it makes a most delicious and wholesome pie.  A cooked custard may be used in such a crust.

PASTE FOR TART SHELLS.—­Take one half cup of rather thin sweet cream, which has been placed on ice until very cold; add to it the stiffly beaten whites of two eggs, and whip all together briskly for ten minutes.  Add sufficient white flour to roll.  Cut into the required shape, bake quickly, but do not brown.  Fill after baking.  This paste, rolled thin and cut into shapes with a cookie-cutter, one half of them baked plain for under crusts, the other half ornamented for tops by cutting small holes with a thimble or some fancy mold, put together with a layer of some simple fruit jelly between them, makes a most attractive looking dessert.  It is likewise very nice baked in little patty pans, and afterward filled with apple or peach marmalade, or any of the following fillings:—­

CREAM FILLING.—­One cup of rich milk (part cream if it can be afforded) heated to boiling.  Into this stir one scant tablespoonful of flour previously braided smooth with a little cold milk.  Add to this the well-beaten yolk of one egg and one tablespoonful of sugar.  Turn this mixture into the hot milk and stir until it thickens.  Flavor with a little grated lemon rind, vanilla, or, if preferred, flavor the milk with cocoanut before using.  Fill the tart shells, and meringue with the white of the egg beaten stiff with a tablespoonful of sugar.

GRAPE TART.—­Into one pint of canned or fresh grape juice, when boiling, stir two tablespoonfuls of cornstarch braided with a little water, and cook for five minutes.  Sweeten to taste, and fill a baked crust.