LEMON FILLING.—­Into one cup of boiling water stir one tablespoonful of cornstarch previously braided smooth with the juice of a large lemon.  Cook until it thickens, then add one half cup of sugar and a little grated yellow rind of the lemon.

TAPIOCA FILLING.—­Soak one tablespoonful of tapioca over night in one cup of water; mash and stir the tapioca, simmer gently until clear and thick, adding enough water to cook it well; add half a cup of white sugar and a tablespoonful each of lemon and orange juice.  If desired, a little raspberry or currant juice may be added to make the jelly of a pink color.

APPLE CUSTARD PIE.—­Stew good dried apples till perfectly tender and there remains but very little juice.  Rub through a colander.  For each pie use one cup of the sifted apples, one and a half cups of rich milk, two eggs, five tablespoonfuls of sugar, and a little grated lemon rind for flavoring.  Bake with under crust only.  Stewed fresh apples, beaten smooth or rubbed through a colander, can be used if preferred.  The eggs may be omitted, and one half cup more of the sifted apples, with more sugar, may be used instead.

BANANA PIE.—­For each pie required prepare a custard with one and one half cups of milk, the yolks of two eggs, and two heaping tablespoonfuls of sugar.  Mash two large bananas through a colander, strain the custard over them, and beat well together.  Bake in an under crust only, and meringue the top with the whites of the eggs beaten to a stiff froth with two tablespoonfuls of sugar.

BREAD PIE.—­Soak a slice of very light bread in a pint of rich milk.  When it is quite soft, rub through a colander and afterward beat well through the milk.  Add one well-beaten egg, four tablespoonfuls of sugar, and a little grated lemon rind for flavor.  Bake with under crust only, till the custard is set.  This is sufficient for one pie.

CARROT PIE.—­Boil, drain, and rub the carrots through a colander.  For each pie required, use two large tablespoonfuls of carrot thus prepared, two eggs, two cups of milk, a little salt if desired, four tablespoonfuls of sugar, and lemon or vanilla for flavoring.  Bake with under crust only.

COCOANUT PIE.—­Flavor a pint of milk with two tablespoonfuls of desiccated, or finely grated fresh cocoanut according to directions on page 298; strain, and add enough fresh milk to make a pint in all.  Add three tablespoonfuls of sugar, heat, and as the milk comes to a boil, add a tablespoonful of cornstarch rubbed smooth in a little cold milk.  Boil for a minute or two till the cornstarch thickens the milk; then remove from the stove.  Allow it to get cold, and then stir in one well-beaten egg; bake in an under crust.  Tie a tablespoonful of desiccated cocoanut in a clean cloth, and pound it as fine as flour; mix it with a tablespoonful of sugar and the white of an egg beaten to a stiff froth.  When the pie is done, spread this over the top, and brown in the oven for a moment only.