PUMPKIN PIE

2 cups stewed and strained pumpkin 2 cups rich milk or cream 3/4 cup brown or granulated sugar 2 eggs 1/4 teaspoon ginger 1/2 teaspoon salt 1 teaspoon cinnamon

Mix pumpkin with milk, sugar, beaten eggs, ginger, salt, cinnamon, and beat 2 minutes.  Pour into pie tin which has been lined with pastry.  Place in hot oven for fifteen minutes, then reduce heat and bake 45 minutes in moderate oven.

LEMON MERINGUE PIE

2 cups water 3 tablespoons cornstarch 2 tablespoons flour 1 cup sugar 3 eggs 4 tablespoons lemon Juice 1 teaspoon grated lemon rind 1 teaspoon salt

Line pie plate loosely with pastry and bake about 10 minutes or until very light brown.  Put water on to boil; mix cornstarch, flour and sugar with 1/2 cup cold water until smooth; separate eggs; add egg yolks; mix well and add slowly to boiling water.  Cook 5 minutes, stirring constantly; add lemon juice, rind and salt.  Pour into baked crust.  Beat egg whites; add 3 tablespoons sugar and spread thickly over top of pie.  Dust with sugar and brown slightly in slow oven.

STRAWBERRY PIE

1 cup flour 1/2 teaspoon salt 2 teaspoons Dr. Price’s Baking Powder 1/4 cup cold water 4 tablespoons shortening 1 quart strawberries

Sift dry ingredients together; rub in shortening very lightly with finger tips; add water slowly, just enough to make a stiff dough.  Roll out on floured board and use for bottom crust of pie, being careful to fold the paste well over the edge of pie plate.  Bake in hot oven 12 to 15 minutes.

If glazed crust is desired, brush edges after baking with boiling hot syrup (2 tablespoons syrup and one tablespoon water) and return to oven for one or two minutes until syrup hardens.  Fill the baked crust with fresh selected hulled strawberries and cover with syrup made as follows: 

Add 1/2 cup sugar and 1/2 cup strawberries to 2 cups boiling water; bring to a boil and strain; add one tablespoon cornstarch which has been mixed with little cold water.  Cook over hot fire for a minute or two, stirring constantly; remove from fire and beat hard; return to slow fire, cook very gently until thick.  Pour while hot over strawberries.  Serve either hot or cold.

CUSTARD PIE

3 eggs 3/4 cup sugar 1 teaspoon salt 1 teaspoon vanilla extract 2 cups scalded milk

Beat eggs; add sugar, salt and milk slowly; add vanilla.  Line pie plate with pastry page 26, pour in custard.  Bake in moderate oven 25 to 30 minutes or until custard is baked.  Cocoanut pie is made the same way, adding one cup fresh grated cocoanut and using only two eggs.  Bake as above.

MINCE PIE

Mince Pie should always be made with two crusts.  Line pie plate with pastry page 26, fill with mince meat, cover with pastry and bake in hot oven 25 minutes.