Miss Corson's practical American cookery and household management

as large as a dinner-plate; cut the butter in rather thick slices, lay them irregularly about on the paste, dust it with dry flour, and fold the paste in such a way as to enclose the butter ; roll the paste out two or three times very quickly and lightly, and then use it at once, or, if it is to be kept any time, wrap it in a floured cloth, lay it on a plate, and set in. a refrigerator or a very cold place. Stem and stone plenty of cherries. Use rather deep pie-plates or earthen dishes ; line them down the sides with strips of pastry, or use an under-crust, as is preferred. Be very careful not to press the cut edges of the pastry ; heap the fruit high in the [illustration: Large Fruit Tart.] dishes, and sprinkle over it sufficient sugar to sweeten it ; lay a top crust lightly on the fruit, as shown in the accompanying picture, after slightly wetting the under crust near the edge, to make it adhere, still without crushing down or pressing the edges of the crust, because that would make it heavy and sodden ; about half an inch within the edge of the upper crust lay the forefinger, curved in such a way as to form a groove by slightly pressing it down ; cut four or five places diagonally across the groove, so that the fruit juice may boil out into the groove, instead of escaping from the dish ; remember to touch the crust always lightly and delicately, so that it may be tender and crisp; brush the crust with beaten egg, and then bake the pie in a rather hot oven until nicely browned. Use it either hot, or let it cool, and then dust it with powdered sugar. Whipped cream, for which a recipe is given elsewhere, is very good with this, as with any fruit pie. RASPBERR Y-PIE. Make a pastry according to the directions already given, and line a deep pie-plate with it j remove the stems from a pint of raspberries and a pint of currants, and put them into the pie-plate ; sprinkle a cupful of sugar over the fruit, and then cover it with pastry, wetting the edges of the crusts to make them adhere ; cut two or three slits in the upper crust, brush it with beaten egg, and bake the jpie in a moderate oven. When it is done, dust it with sugar. GOOSEBERRY-TART. Pick over a quart of green gooseberries, removing the tops and stems ; wash them in cold water, and drain them. Make a nice pastry, and line a deep earthen pie-dish about an inch down the sides ; then put in the gooseberries, mixed with half a cupful of seedless raisins, and a pound of sugar ; cover the tart, wetting the edges of the pastry to make them adhere ; press the finger, slightly curved, all around the top of the tart, just inside the edge of the crust, to form a groove ; in this groove make three or four cuts with a small, sharp knife, and then bake the tart until the crust is nicely browned. Serve it hot or cold, with plenty of powdered sugar. Whipped cream made as directed elsewhere is a delicious accompaniment for gooseberry tart. FOREST- CITY LEMON-PIE. Make a good pastry, and line a deep plate with it. Mix together the following named ingredients : the grated rind