A Little Cook-Book for a Little Girl

Line a pie-plate with crust, lay in the peaches, peeled and sliced, sprinkle with flour, and then cover with sugar ; put on a top crust, cut some little slits in it to let out the steam, and cook till brown. Or, make a deep peach tart. French Peach Pie Put the crust in the pie-pan as before ; boil a cup of sugar with two tablespoonfuls of water till it threads. Lay quarters of peaches in the paste, around and around, evenly, no one on top of the other. Break ten peach-stones and arrange evenly on top ; then pour the syrup over, and put a few narrow strips of crust across the pie, four each way, and bake. Pumpkin Pie 1 small pumpkin. %l/2 cups of pulp. 2 cups of milk. 1 tablespoonful molasses. 2 eggs. 1 teaspoonful each of salt, ginger, cinnamon, and butter. 2 heaping tablespoonfuls of sugar. Cut the pumpkin in small pieces and take out the seeds and remove the peel. Put the good part over the kettle and steam it till it is tender, keeping it covered. Then take off the cover, and stand the steamer you have cooked it in on the back of the stove, till the heat makes the pumpkin nice and dry. Then mash it and put it through the colander. While it is warm, mix in everything in the rule except the eggs ; let it cool, and put these in last, beating them till light. Line the pie-tin with crust, and pour in the filling and bake. This rule is a very nice one; it makes two pies. Cranberry Pie Cook a quart of cranberries till tender, with a small cup of water ; when they have simmered till rather thick, put in a heaping cup of sugar and cook five minutes more. When as thick as oatmeal mush, take them off the fire and put through the colander ; line a tin with crust, fill with the berries, put strips of crust across, and bake. A nice plan is to take half a cup of raisins and a cup of cranberries for a pie, chopping together and cooking with water as before, adding a sprinkling of flour and a little vanilla when done. Orange Pie 1 orange. 1 cup of water. 1 small cup sugar. £ teaspoonfuls corn-starch. Butter the size of a hickory-nut. Yolk of one egg. Grate the rind of the orange, and then squeeze out the juice. Beat the yolk of the egg, add the water, with the corn-starch stirred in, orange juice and rind and butter, and cook till it grows rather thick. Bake your crust first ; then bake the orange filling in it; then beat the white of your egg with a tablespoonful of granulated sugar, and put over it and brown. This is an especially nice rule. Lemon Pie Make exactly as you did the orange-pie, but put in a good-sized cup of sugar instead of a small one, with a lemon in place of the orange. Tarts Whenever Margaret made pie she always saved all the bits of crust and rolled them out, and lined patty-pans with them and baked them. She often filled them with raw rice while they baked, to keep them in shape, saving the rice when they were done. She. filled the shells with jelly, and used the tarts for lunch. CANDY