Transcribed (as originally written) by Jan Williamson in memory of her grandmother, Sarah J. (Daley) Kiteley and her mother Anna (Kiteley) Harrington Brown.

One cup flour, one-half teaspoon Royal baking powder, pinch of salt, one-half cup lard, cold water to roll out, (about one-half cup.) Sift flour, baking powder and salt together; add lard, chopping it into the flour with a knife or rubbing lightly with the ends of the fingers; then add water and roll out. The secret of good pie crust is, very little handling and very cold water.--Mrs. F. O. Watrous.

Mix one cup milk, one cup cooked and mashed pumpkin, three-fourths cup sugar, two tablespoons molasses. Two tablespoons melted butter, one tablespoon ginger, one teaspoon cinnamon, one-half teaspoon salt. Bake with one crust. This will make one pie.--Mrs. Ann Goodell.

One quart milk, three cups boiled and strained pumpkin, one and one-half cups brown sugar, one-half cup molasses, four eggs, a little salt, one teaspoon each of cinnamon and ginger. This makes three pies.--Mrs. C. O. Thomas

Four pounds chopped green tomatoes. Drain over night. Add four pounds chopped apples, four cups sugar, two cups vinegar, one-half cup chopped suet, one-half pound raisins, one-half pound currants, one tablespoon ground cloves, two tablespoons ground cinnamon, one tablespoon salt. Boil two or three hours. This makes one gallon.--Mrs. Frank Kelley.

Grate the rind and juice of one lemon. One cup sugar, yolks of two eggs, one tablespoon butter, two tablespoons of Kingsford’s cornstarch. Beat and put on the stove; then add one coffeecup of hot water and beat until thick. Pour into baked crust, cover with the whites of two eggs beaten to a froth, and two tablespoons of sugar. Flavor with vanilla. Brown in the oven.--Mrs. S. B. Wescott.

One lemon, one egg, one cup sugar, one tablespoon flour, one-half cup raisins, one cup hot water. Beat the egg until light, with the sugar, add juice and rind of lemon and mix in flour; add raisins and water, that are cool by this time and cook until it thickens. Bake in two crusts.--Mrs. W. O. Luce.

One lemon, juice and grated rind, one cup sugar, yolks of two well-beaten eggs, two level tablespoons flour, one cup sweet milk, small piece butter. Stir these all together in order; add whites of eggs beaten to a stiff froth, stirring lightly but thoroughly. Pour in pie plate lined with pie crust.--Mrs. R. J. Padgett.

Yolks of three eggs one cup of raisins, one tablespoon of butter, one and one-quarter cups of granulated sugar, three tablespoons of vinegar, one teaspoon of mixed spices, one cup of water, one tablespoon of Kingsford’s cornstarch or flour. Beat whites for top. This will make one large or two small pies.--Mrs. M. H. Willsie.

Boil beef till tender, put through meat chopper and salt to taste. To two pints chopped meat add three pints chopped apples, one pint granulated sugar, one pint Karo syrup, one pint seeded raisins, one-half pint currants, one-half pint each of citron, candied orange and lemon peel (chopped), one pint suet (chopped) two tablespoons cinnamon, one-half tablespoon allspice, one tablespoon each of cloves and mace, one teaspoon nutmeg, cider to moisten. Mix ingredients thoroughly, put on stove and cook slowly long enough to cook the apples, about three-quarters of an hour. Put up in glass cans until needed.--Mrs. F. O. Watrous.

Line pie dish with crust, and bake. Take two heaping tablespoons flour, two heaping tablespoons sugar, a little butter; season with vanilla; milk sufficient to fill dish. Stir flour and sugar together; also yolks of eggs, beaten. Wet chocolate with a little cold milk; then cook all in dish, on stove; stir constantly to keep from burning. When cool, pour into crust, add beaten whites and two tablespoons sugar. Set in oven to brown.--Mrs.F. L. Stone.

Bake a crust as for lemon pie. Take a coffeecup of good thick cream (sweet), whip very thick, flavor with vanilla and a tablespoon of sugar. Put in crust and set on ice till cold, and you have a delicious pie.--Mrs. Lahman.

Bake crust first. Four tablespoons grated chocolate, six tablespoons sugar, two tablespoons Kingsford’s cornstarch, two egg yolks, one pint sweet milk. Cook all together in double boiler. Make meringue of two whites and brown in oven.--Mrs. R. L. Holloway.

Stew pie plant and sweeten; add one crumbed cracker and yolks of two eggs. Bake with one crust. When baked, beat the whites of the eggs with sugar, and ice the pie.--Mrs. N. M. Richardson.

Three tablespoons Grape Nuts; soak in one teacup boiling water until soft. One cup sugar, one teaspoon each of ginger and cinnamon, pinch of salt; add one cup milk; bake like pumpkin pie.--Mrs. C. W. Smith.

Two eggs, l cup of sugar, 2 tablespoons of flour, one cup of buttermilk, one teaspoon of lemon. Whites of l egg for top.--Mrs. M. H. Willsie.