COCOANUT PIE NO. 2.—­Steep one half cup of cocoanut in a pint of milk for one half hour.  Strain out the cocoanut and add sufficient fresh milk to make a pint.  Allow it to become cold, then add a quarter of a cup of sugar and two well-beaten eggs.  Bake with an under crust only.  When done, the top may be covered with a meringue the same as in the preceding recipe.

CREAM PIE.—­For one pie beat together one egg, one half cup of sugar, one tablespoonful of flour, and two cups of rich milk.  Bake in one crust.

CRANBERRY PIE.—­Stew a quart of cranberries until broken in a pint of boiling water.  Rub through a colander to remove the skins, add two cups of sugar and one half cup of sifted flour.  Bake with under crust only.

DRIED APPLE PIE.—­Stew good dried apples till perfectly tender in as small a quantity of water as possible.  When done, rub through a colander; they should be about the consistency of fruit jam; if not, a little flour may be added.  Sweeten to taste, fill under crusts with the mixture, and bake.  If lemon flavor is liked, a few pieces of the yellow rind may be added to the apples a little while before they are tender.  If the apples are especially tasteless, lemon juice or some sour apple jelly should be added after rubbing through the colander.  The crusts may first be baked, and filled with the mixture when needed; in which case the sauce should be simmered lightly till of the desired consistency.  The top may be ornamented with strips or rings of crust, if desired.

DRIED APPLE PIE WITH RAISINS.—­Rub a quart of well-stewed dried apples through a colander, add a cupful of steamed raisins, sugar to sweeten, and bake with two crusts.  This is sufficient for two pies.

DRIED APRICOT PIE.—­Stew together one third dried apricots and two thirds dried apples or peaches.  When soft, rub through a colander, add sugar to sweeten, and if very juicy, stew again until the juice is mostly evaporated; then beat until light and bake in a granola crust.

FARINA PIE.—­Cook one fourth cup of farina in a double boiler for an hour in three cups of rich milk.  Allow it to become cool, then add one half cup of sugar, the yolks of two eggs, and a little grated lemon rind.  Bake with under crust only.  Meringue the top with the white of the egg beaten to a stiff froth with one tablespoonful of sugar and a little grated lemon rind for flavoring.  The quantity given is sufficient for two small pies.

FRUIT PIES.—­Apples, peaches, and all small fruits and berries may be made into palatable pies without rich crusts or an excess of sugar, or the addition of unwholesome spices and flavorings.  Bake the crust separately, and fill when needed with prepared fruit; or, fill with the fruit, using only sufficient sugar to sweeten; add no spices, and bake quickly.  Prepare apples for pies by paring, coring, and dividing in eighths.  Peaches are best prepared in a similar manner.  Fill crusts in which the