Have the fruit ready ; line with pastry the sides only of a deep dish, yellow-ware pre ferred, but an ordinary cake-tin will do; place a small cup in the centre of the dish — one that will sit flat with the rim down; pour the berries or fruit all round the cup; pile as-high as means will allow ; cover thickly with sugar ; cover with pastry ; make one or two little slits in it for the steam to escape, and bake a light brown. When serving, remove a piece of the top crust, and insert a knife under the rim of the cup and raise it. It will be found to be full of the richest juice, which generally runs over in the oven from the flat pies. This does away with the soggy bottom crust, and will keep a day or two. Fruit is always better mixed for pies ; such as strawberries and cherries, raspberries and carrants etc. Always stone the cherries. LEMON MERINGUE PIE. One lemon, grate the rind and squeeze the juice, one tablespoon of corn-starch✪ Boston Cream Pie dis- solved in cold water, one cup of sugar, one egg, piece of butter size of an egg, one cup PASTRY. 157 of hot -yater ; boil a few minutes, bake on an under crust. Make a meringue of the whites of two eggs and two tablespoons of pulverized sugar, beaten to a stiff froth. Put it on the top of the pie after it is baked, and return to the oven a few minutes until it is a light brown. RICH MINCE-MEAT. One cup chopped beef or fresh tongue, one and a half cups of raisins, one and a half cups of currants, one and a half cups brown sugar, one cup of granulated sugar, three cups of chopped apples, two teaspoons of cinnamon, half a teaspoon of mace, half a tea- spoon of powdered cloves, half a cup of sliced citron, half a cup. of brandy, half a cup of wine, one cup of cider, one orange rind and juice, one cup chopped suet. Mix in the order given, and after it is all well mixed let it stand a few days before using so that it may become well flavored. PUMPKIN PIE. One quart stewed pumpkin, rubbed through a fine colander; six eggs; two quarts of milk; one teaspoon of mace; one teaspoon of cinnamon and the same of nutmeg; one and one-half cups of sugar✪ Pumpkin Pie. Beat the eggs light and whip in the sugar, then the pumpkin and spice. At last mix in the milk, stirring up well from the bottom. Bake in open shells of pie-crust. Eat cold. SQUASH PIES. rive pints of stewed and strained squash, two quarts of boiling milk, one and a half nutmeg, four teaspoons of salt, five cups of sugar, nine eggs, four tablespoons of Sicily Madeira and two of rose-water✪ Squash Pies. Gradually pour the boiling milk on the squash, and stir continually. Add the nutmeg, rose-water and sugar. When cold, add the eggs, well beaten, and just before the mixture is put in the plates, add the Madeira. Butter deep plates and line with a plain paste. Fill with the mixture, and bake in a moderate oven for forty minutes. WASHINGTON PIE. One teacup of sugar rubbed to a cream with butter of the size of an egg. Beat four eggs separately, and stir in one heaping cup,of sifted flour, with a full teaspoon of cream- tartar, and one teaspoon of soda dissolved in one small teaspoon of milk✪ Washington Pie. Divide the mixture on two shallow tin plates well buttered; put in a moderate oven. When baked, put preserves or jelly between the cakes; and, when on the plate, sprinkle some fine pow- dered sugar over the upper cake. T. PIES AT A MOMENT'S NOTICE.

AI-modernized reading of the original text

Have the fruit ready ; line with pastry the sides only of a deep dish, yellow-ware pre ferred, but an ordinary cake-tin will do; place a small cup in the centre of the dish — one that will sit flat with the rim down; pour the berries or fruit all round the cup; pile as-high as means will allow ; cover thickly with sugar ; cover with pastry ; make one or two little slits in it for the steam to escape, and bake a light brown. When serving, remove a piece of the top crust, and insert a knife under the rim of the cup and raise it. It will be found to be full of the richest juice, which generally runs over in the oven from the flat pies. This does away with the soggy bottom crust, and will keep a day or two. Fruit is always better mixed for pies ; such as strawberries and cherries, raspberries and carrants etc. Always stone the cherries. LEMON MERINGUE PIE. One lemon, grate the rind and squeeze the juice, one tablespoon of corn-starch dissolved in cold water, one cup of sugar, one egg, piece of butter size of an egg, one cup [illustration: PASTRY. 157] of hot -yater ; boil a few minutes, bake on an under crust. Make a meringue of the whites of two eggs and two tablespoons of pulverized sugar, beaten to a stiff froth. Put it on the top of the pie after it is baked, and return to the oven a few minutes until it is a light brown. RICH MINCE-MEAT. One cup chopped beef or fresh tongue, one and a half cups of raisins, one and a half cups of currants, one and a half cups brown sugar, one cup of granulated sugar, three cups of chopped apples, two teaspoons of cinnamon, half a teaspoon of mace, half a teaspoon of powdered cloves, half a cup of sliced citron, half a cup. of brandy, half a cup of wine, one cup of cider, one orange rind and juice, one cup chopped suet. Mix in the order given, and after it is all well mixed let it stand a few days before using so that it may become well flavored. PUMPKIN PIE. One quart stewed pumpkin, rubbed through a fine colander; six eggs; two quarts of milk; one teaspoon of mace; one teaspoon of cinnamon and the same of nutmeg; one and one-half cups of sugar. Beat the eggs light and whip in the sugar, then the pumpkin and spice. At last mix in the milk, stirring up well from the bottom. Bake in open shells of pie-crust. Eat cold. SQUASH PIES. Five pints of stewed and strained squash, two quarts of boiling milk, one and a half nutmeg, four teaspoons of salt, five cups of sugar, nine eggs, four tablespoons of Sicily Madeira and two of rose-water. Gradually pour the boiling milk on the squash, and stir continually. Add the nutmeg, rose-water and sugar. When cold, add the eggs, well beaten, and just before the mixture is put in the plates, add the Madeira. Butter deep plates and line with a plain paste. Fill with the mixture, and bake in a moderate oven for forty minutes. WASHINGTON PIE. One teacup of sugar rubbed to a cream with butter of the size of an egg. Beat four eggs separately, and stir in one heaping cup,of sifted flour, with a full teaspoon of creamtartar, and one teaspoon of soda dissolved in one small teaspoon of milk. Divide the mixture on two shallow tin plates well buttered; put in a moderate oven. When baked, put preserves or jelly between the cakes; and, when on the plate, sprinkle some fine powdered sugar over the upper cake. T. PIES AT A MOMENT'S NOTICE.

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