Kirmess cook book

Marion Harland, Many persons make a cherry pie without stoning the cherries. That stoning them is a trouble is not to be denied, but the result is so satisfactory that it really seems worth while to take the pains to accomplish it In stoning cherries, use a sharp knife and save all the juice. Grease a deep pie-dish and line it with good puflf pastry. Fill the pastry shell with the cherries and the juice that flowed from them in the stoning process. Cover with a thin crust, cut slits in this for the escape of the steam, and bake. Eat cold. STRAWBERRY PIE. Mrs. Edward Linn. Line a buttered plate with puff paste, wash with white of egg and fill with ripe strawberries, capped and washed. Sweeten plentifully, cover with another crust; cut slits in this, and bake. CURRANT PIE. Mrs. Edward Linn. Mix ripe and stemmed currants with one cupful of sugar to two of currants, and bake between upper and lower crusts. Strew white sugar over the top and eat cold. NEW ENGLAND BLUEBERRY PIE. Marion Harland. Wash and dredge blueberries with flour; then scatter among them half a cupful of sugar for each pint of berries. Fill paste shells with this, dot with butter, cover with another crust and bake. These are richer than huckleberry or blueberry pies, when made in the usual way, the flour thickening the juice slightly and the butter tempering the acid. HUCKLEBERRY PIE. Mrs. F. D. Gray. One quart of huckleberries thoroughly washed and drained. Sweeten with sugar. Place in pie plate lined with pie crust, sprinkle a little sifted flour over top. Put on top crust. Bake. BLACK RASPBERRY OR BLACKBERRY TARTS. Mrs. C. A. Oouid, New York. Line tart tins with pie crust. Mix the washed raspberries or blackberries with sugar. Place them in tart tins. Bake in moderate oven. COCOANUT PIE. Mrs. Woodhull Condict. Cut oflf the brown skin of the cocoanut and grate the rest, and simmer the grated cocoanut in a quart of milk for a quarter of an hour; then take it from the fire and mix it with four tablespoonfuls of white sugar, two tablespoonfuls of melted butter, a small cracker rolled fine, half a nutmeg; add, when cold, a wineglassfid of wine, five eggs beaten light. Turn the mixture into plates that have a lining of fine paste, and bake in a quick oven. CUSTARD PIE. Mrs. J. Atkinson. Make a custard by pouring three cupfuls of scalding milk upon four eggs that have been beaten light with four tablespoonfuls of sugar. Flavor with vanilla, and pour into a pie dish lined with puff paste. Bake until set. Serve cold. PEACH PIE. Mrs. Howland, Brooklyn. Line a dish with a pie crust; take as many peaches as will fill the dish, pare them, lay them in pie dish whole, put a tiny lump of butter on each one and a level tablespoonful of granulated sugar to each peach; grate a little nutmeg over the top; cover with a crust and bake in a quick oven till done. LEMON PIE. Mrs. David Keever, Atlanta, Georgia. Ten eggs, two or three lemons and a little grated rind, butter size of egg, one quart of sugar, one wine glass sherry^ one wine glass brandy, mix part of sugar with yolks, mix part of sugar with wine, mix part of sugar with lemons, mix part of sugar with butter, mix yolks with butter and sugar, add wine, lemons and sugar, and lastly whites of eggs. Bake in pie crust LEMON PIE.