Miss Corson's practical American cookery and household management

and juice of two lemons, one cupful of raisins seeded and chopped fine, half a cupful of cracker-dust, a Cupful of boiling water, and a cupful and a half of sugar; stir all these ingredients in a saucepan over the fife until they boil, and then fill the plate with them ; put an upper crust on the pie, wetting the edges to make it adhere ; brush the crust with beaten egg, make two or three little cuts in it, and bake it in a moderate oven until it is nicely browned. SWEET-POTATO PIE, PHILADELPHIA STYLE. Make a nice pastry according to directions already given, and line earthen pie-plates with it. Boil, peel, and mash sweet potatoes ; to each pint of potato-pulp add one quart of milk, two tablespoonfuls of butter melted, four eggs well beaten, a level teaspoonful each of salt and ground cinnamon, and sugar enough to suit the taste ; put this mixture into the pie-plates, and bake the pies light brown in a moderate oven. Use them hot or cold. SQUASH-PIE. Peel a Hubbard squash, cut it in pieces about two inches square, remove the seeds without taking away any of the substance of the squash, and put it to steam in a colander closely covered and set over a pot of boiling water ; or place it in a porcelain-lined saucepan without water, and set it over a gentle fire where it will soften slowly without burning, stirring it occasionally to prevent burning ; or boil it until tender, in sufficient water to cover it. When the squash is tender, drain it until it is quite free from water, and rub it through a sieve or a fine colander with a wooden spoon or a potato-masher. Mix one quart of the squash so prepared with one quart of milk, four eggs well beaten, one tablespoonful of mixed ground cinnamon, mace, and ginger, one teaspoonful of salt and one cupful of sugar, and use it to fill two large pie-plates lined with a good plain pastry. Do not cover the pies with pastry, but grate a little nutmeg over the top, or sprinkle over them the grated yellow rind of a lemon. PUMPKIN-PIE. Prepare the pumpkin by boiling and mashing it as directed for the preparation of squash for pies, and after that finish it as follows : to a pint of mashed pumpkin add a pint of milk, six eggs beaten smooth, quarter of a pound of sugar, a tablespoonful of ground cinnamon, and a teaspoonful of salt. Or, to each pint of mashed pumpkin add a quart of milk, six eggs beaten smooth, a cupful of sugar, a teaspoonful of salt, a heaping tablespoonful of mixed ground spices, and two heaping tablespoonfuls of butter melted by gentle heat. PEACH TARTS. Line patty-pans with puff-paste, as directed in the recipe for pineapple tarts ; and when they are done, put half a Dish of Fruit Tarts. preserved peach in each one, with a little whipped cream, as shown in the accompanying engraving. PINEAPPLE TARTS.