The universal cookery book

To a pint of stewed dried apples, passed through a colander, add a pint of sweet milk, three eggs, and three large tablespoonfuls of sugar, beaten well together as for custard. Spice with a teaspoonful of cinnamon, and half a teaspoonful of ground cloves. PEACH PIES. 181 Bake with upper and under crusts. This quantitywill make two pies. — Lizzie Strohm. Peach Pies. Take good ripe peaches, halve and stone them ; make a good short crust, and lay it in your pie-plates ; lay your peaches evenly to cover it ; then add to each moderate-sized pie about three spoonfuls of white sugar, and a few drops of essence of lemon or rose, and half a teacupful of water ; cover, and bake like other pies. — Godey 's Lady ’s Book. Prune Pie. “ Stew the prunes until soft, then cool, and remove the stones. Fill your dish with them, sweeten, and spice with a little cinnamon, nutmeg, and cloves. Bake with upper and under crust.” Tomato Pie. Take ripe tomatoes, wash, peel, and cut in thin slices , fill a pie-dish lined with good paste with them ; sprinkle well with sugar, and sift a little cinnamon and grated nutmeg over; add two teaspoonfuls of vinegar, and one of lemon-essence ; cover with crust, and bake.— Lulie Strohm. Pumpkin Pie. Wash, cut into halves, and slice a yellow “ Yankee Pumpkin ; ” scrape out the seeds and the stringy portions lying next to them, peel, and lay the slices in a steamer over a pot of boiling water. When they can be easily pierced by a fork, take off, and, after SQUASH PIE. emptying the pot of its water, turn the pumpkin into it, and set back on to a moderate fire ; leave it uncovered, and stir frequently to prevent scorching, until it seems quite dry, which should be in about fifteen minutes ; while hot, press it through a coarse sieve with a potato-masher. Now to one pint of pumpkin take three eggs, the yolks and whites beaten separately ; into the yolks stir a small teacup of soft lightbrown sugar, half a teaspoonful of cinnamon, and a grate or two of nutmeg ; if ginger is preferred as a flavoring, a very scant teaspoonful may be used, and half a teaspoonful of salt. Stir this to a cream, mix with the pumpkin, and add a quart of milk ; beat the whites of the eggs, and stir all well together. Do not have the crust too short, else there will be trouble in getting the pie from the pan. Roll quite thin, bake well in the bottom, and remove from the oven when the pie is firm in the centre. This will result in a pumpkin pie “ fit to set before the king.” • — Commercial Gazette, Cincinnati, O. (By per.) Ah ! on Thanksgiving Day, when from East and from West, From North and from South, come the pilgrim and guest, When the gray-haired New-Englander sees round his board The old broken links of affection restored, When the care-wearied man seeks his mother once more, And the worn matron smiles where the girl smiled before, What moistens the lip, and what brightens the eye, What calls back the past, like the rich pumpkin pie ? The Pumpkin : J. G. Whittier. {By per. Houghton, Mifflin, Sr Co.) Squash Pie. “ One cup stewed squash, one-half cup of sugar, two eggs, and milk enough to fill pie-plate. I-irst line pie-plate with crust, then beat eggs and sugar CUSTARD PIE. together, adding squash and milk. Season with cinnamon, nutmeg, and allspice, to suit the taste. Bake till well done.” Custard Pie.