MARY’S COCOANUT CUSTARD PIE

Line two medium-sized pie-tins with rich pastry and bake.  For the custard filling:  3 egg yolks, 2 cups granulated sugar, 1 quart of milk.

Cook all together, then add 1 tablespoonful of corn starch and one of flour (moistened with a little cold water before adding).  Cook all together until the mixture thickens.  Flavor with one teaspoonful of vanilla.  Allow the mixture to cool.

Grate one good-sized cocoanut, mix half of it with the custard and fill into the two crusts.  Spread over the tops of the two pies the stiffly beaten whites of the three eggs to which you have added a small quantity of sugar.  Over this sprinkle the remaining half of the grated cocoanut, stand in the oven a few minutes, until top of pie is lightly browned.

GRAPE PIE

Pulp the grapes.  Place pulp in a stew-pan and cook a short time.  When tender mash pulp through a sieve to remove seeds.  Add skins to pulp.  Add one scant cup of sugar and rounded teaspoonful of butter.  Line a pie plate with rich pastry, sprinkle over one tablespoonful of flour.  Pour in the grape mixture and sift another tablespoonful of flour over the top of mixture and cover with a top crust in which vents have been cut, to allow the steam to escape, and bake in a hot oven.  Allow two small cups of grapes to one pie.

SOUR CHERRY PIE

One quart of cherries, 1/2 cup of flour for juicy sour cherries, (scant measure of flour), 1-1/2 cups sugar.

Pit the cherries, saving cherry juice.  Mix together sugar and flour and place about 1/3 of this on a pie-tin lined with pastry.  Fill with cherries and juice and sprinkle remaining sugar and flour over.  Bake with an upper crust, having vents cut in to allow steam to escape.

AUNT SARAH’S STRAWBERRY PIE

Make a rich crust, line a pie-tin and fill with clean, hulled strawberries.  Allow one quart to each pie.  Sweeten to taste; sprinkle a generous handful of flour over the berries, having plenty of flour around the inside edge of pie.  Use 1/2 cup of flour all together.  Cut a teaspoonful of butter into small bits over top of berries, cover with top crust with vents cut in to allow steam to escape, pinch edges of crust together to prevent juice escaping from pie, and bake.

FLORENDINE PIE

To 2 apples, cooked soft and mashed fine (after having been pared and cored) add the yolk of one egg (well beaten) one minute before removing the cooked apple from the range.  Then add 1 small cup of sugar, a piece of butter the size of a hickory nut, 1 teaspoonful of flour; flavor with either lemon or vanilla.  Line a pie-tin with rich pastry crust.  Pour in the mixture and bake in a quick oven.  This makes a delicious old-fashioned dessert.