Raspberry Pie.
To 2 cupfuls raspberries add 1 cup ful ripe currants and 1 cupful gran ulated sugar, with which a table spoonful flour has been mixed; stir together. Line a plate with flaky pie crust, put in the fruit, cover with a tolerably thick sheet of paste, make several incisions for the escape of steam, and bake till the crusts are nicely browned. Serve cool.
Cherry Pie.
2 cupfuls sour cherries, 1 cupful granulated sugar, 1 tablespoonful flour.
Pick over and wash the cherries; add sugar and flour, mix together. Line a pan with paste, fill with the cherries, and cover with a sheet of paste, rolled twice as thick as or dinary pie crust. Make incisions near the center for the escape of steam, and bake till brown. If the cherries are sweet, use less sugar.
Pumpkin Pie.
2 cupfuls stewed pumpkin, 1 cupful rich milk, cupful molasses, cupful granulated sugar, 1 tablespoonful melted butter, 1 tablespoonful ginger, 1 teaspoonful salt, 2 eggs.
Stir well together, line a deep tin pie pan with paste rolled moderately thick, sift a little flour evenly over the bottom, and fill three quarters full with the prepared mixture. Bake un til the pie is brown in the center. In preparing the pumpkin, use very little water. Cover the kettle in which it is cooking, and stew until the pumpkin is perfectly soft, then remove the cov er and continue the stewing, stirring frequently until the moisture evap orates and the pumpkin becomes a smooth paste. Rub through a fine sieve.
Sweet-Potato Pie.
9 cupfuls boiled sweet potato, 2 tablespoonfuls blitter, 2 tablespoonfuls lemon juice, 1 cupful sugar, Grated rind A lemon, 1 tablespoonful ginger, 1 tablespoonful cinnamon, 1 teaspoonful salt, grated nutmeg, 2 cupfuls milk, Yolks 3 eggs, Rub potatoes through a sieve, add butter, lemon juice, sugar in which have been mixed the grated rind of lemon, ginger, cinnamon, salt, and grated nutmeg. Stir well together, add milk and the beaten yolks of tggs, and last the whites of eggs beat en stiff. Fit the paste to the pan, dust with flour, fill, and bake.
Custard Pie.
cupful granulated sugar, 1 tablespoonful cornstarch, 9 cupfuls milk, 3 eggs, Pinch salt.
Add cornstarch to sugar, mix well, stir it into milk, boiling hot, and sim mer five minutes. When cool, add eggs, well beaten, and salt. Line a deep pie pan with paste, dust with flour, and fill three quarters full with the mixture. Bake in a moderate oven until firm in the center. Grate nutmeg over the top, and serve cool.
Crumb Lemon Pie.
cupful lemon juice, cupful sugar, 9 tablespoonfuls butter, 3 eggs, Grated peel 1 lemon, 1 cupful stale sponge-cake crumbs.
Strain the lemon juice over the crunihs and soak half an hour, cream the butter, add half the sugar, then, one at a time, the yolks of eggs, then the balance of the sugar, with the lemon peel, and a pinch salt. With a fork mix the crumbs well with the lemon juice, and stir them *into the butter and sugar, beating well, then add the whites of eggs beaten stiff. Bake, and serve like custard pie.
Lemon Pie.
9 cupfuls boiling water, cupfuls sugar, cupful lemon juice, 1 tablespoonful butter, 1 tablespoonful cornstarch, Grated peel 1 lemon, Yolks 3 eggs.
Mix the sugar and cornstarch well together, add them to the boiling wa ter, and cook five minutes. Remove from the fire, add butter, lemon juice, peel, and lastly the eggs beaten very lightly. Line a deep pan with the paste, dust with flour, fill three fourths full with the mixture, and bake in a moderate oven till firm in the center. When cool, cover with a meringue made from whites of eggs.
Vanilla Cream Pie.
1 tablespoonful cornstarch, cupful sugar, 2 cupfuls boiling milk, 1 tablespoonful butter, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Mix together cornstarch, sugar, and boiling milk. Cook five minutes, then add, stirring rapidly while adding, well-beaten eggs. Continue cooking until the egg is delicately cooked but not curdled, remove frorn the fire and stir butter into the mixture. When the butter is perfectly mixed with the custard, add the vanilla, and pour into a freshly baked tart shell. Orange cream pie and lemon pie may be made by using orange or lemon extract in place of vanilla.—EmmA P. Rwixo.