Carefully put on the top crust, trim it well about the edge of the pie-plate. Press it closely together with the end of your thumb or with a pastry knife and stand the pie in a moderate oven and bake till the surface is a delicate brown. Then remove the pie and let it stand until it is cool. The top crust may be made lattice fashion by cutting the pastry in strips, but it will not be as good as between two closed crusts. CUSTARD PIE Line the pie-plate with a rich crust. Beat up four eggs light with one-half cup of sugar, a pinch of salt, one pint of milk and grated nutmeg or grated lemon peel, and pour in shell and bake in slow oven. CREAM PIE First line a pie-plate with puff paste and bake, and then make a cream of the yolks of four eggs, a little more than a pint of milk, one tablespoon of cornstarch and four tablespoons of sugar, and flavor with two teaspoons of vanilla. Pour on crust and bake; beat up the whites with two tablespoons of powdered sugar and half a teaspoon of cream of tartar. Spread on top of pie and set back in the oven until baked a light brown. COCOANUT PIE Line a pie-plate with puff paste and fill with the following custard: Butter size of an egg, creamed with one cup of granulated sugar, one tablespoon of flour, three-fourths cup of grated cocoanut, one tablespoon of milk, vanilla, pinch of salt, and the beaten whites of three eggs. COCOANUT LEMON PIE Beat the yolks of six eggs and one cup of sugar until very light, squeeze in the juice of three lemons and the rind of two of them, stir well, then add one-half of a cocoanut grated, and lastly add the whites of six eggs, beaten to a stiff froth. Line a deep pie-plate with rich pastry, sprinkle a little flour over it, pour in the lemon mixture and bake. This makes one pie in deep pie-plate. LEMON PIE, No. 1