LARGE LEMON PIE—­Mix three level teaspoons of corn starch smooth in a little cold water, and stir into three cups of boiling water.  Cook five minutes; stir in one level tablespoon of butter, the juice and grated yellow rind of two lemons, one and one-half cups of sugar, and the yolks of three eggs.  Cook until the egg thickens, take from the fire and cool.  Line a large pie plate with paste and gash it in several places to prevent rising unevenly, bake and fill with the mixture.  Cover with a meringue made from the white of three eggs beaten with six level tablespoons of powdered sugar.  Set in the oven to color.

LEMON PIE—­This is an old fashion pie, because it is baked between two crusts, yet many have called it the best of all kinds.  Grate the yellow rind of two lemons, take off all the white skin and chop the remainder very fine, discarding all the seeds.  Add two cups of sugar and two beaten eggs.  Mix well and pour into a paste lined plate cover, and bake thirty minutes.

NUT MINCE PIES—­One cup of walnut meats chopped fine, two cups of chopped apple, one cup of raisins, one and one-half cups of sugar mixed with one teaspoon each of cinnamon and allspice and one-half teaspoon each of cloves and salt, one-half cup of vinegar and one-half cup of water or fruit juice.  Mix thoroughly.  This quantity makes two large pies.

PINEAPPLE CREAM PIE—­One-half cup butter, one cup sugar, one can shredded pineapple, one-half cup milk, two eggs.  Cream the butter, add gradually the sugar, then the pineapple, milk and eggs well beaten.  Mix well and bake in one crust like custard pie.  When cool cover with a meringue or with whipped cream sweetened and flavored with vanilla.

PLAIN PIE PASTE—­Sift one and one-half cups of flour with a saltspoon of salt and rub in one-quarter cup of lard.  Moisten with very cold water until a stiff dough is formed.  Pat out and lay on one-quarter cup of cold butter rolled out in a sheet.  Fold in three layers, turn half way round, and pat out again.  Fold and roll twice more.  This will make one large pie with two crusts.

CHERRY PIE—­Make a good crust, lining the sides of a pie pan.  Place stoned cherries, well sweetened, in the pan and cover with upper crust.  Bake in slow oven. (A few red currants may be added to the cherries if desired.)

Plums or gooseberry pies may be made in the same way.

CHERRY PIE—­Roll two large soda crackers into fine dust and stone cherries enough to measure two cups.  Line a pie plate with good rich paste and scatter one-half cup of sugar over.  Sprinkle one-half of the cracker dust, and over that one-half of the cherries.  Repeat the three layers, pour on one cup of cherry juice and cold water, cover with paste and bake in a moderate oven.

FRESH RASPBERRY PIE—­Line a pie plate with rich paste, fill with raspberries and scatter on sugar to sweeten.  Cover with a crust and bake in a quick oven.  When done draw from the oven, cut a gash in the top, and pour in the following mixture:  The yolks of two eggs beaten light with a tablespoon of sugar and mixed with one cup of hot thin cream.  Set back in the oven for five minutes.