The new practical housekeeping

Orange-pie, — Beat cup powdered sugar and tablespoon butter to cream ; mix tablespoon corn-starch with a little cold water, and add cup boiling water ; cook long enough to thicken, stirring constantly ; then pour the mixture over butter and sugar, add grated rind of half an orange, beaten egg and juice of an orange. Peel another orange, and slice in little thin bits, being careful to remove all the seeds and the tough white skin. Line a pie-pan with nice paste and bake until just done ; then fill with the custard and orange slices and bake long enough to cook the egg. A meringue may be added if liked. The following California Pie is a very elaborate recipe: Stir a cup sifted sugar with juice of six large oranges over fire until hot, skim and set aside to cool. When nearly cold add yolks of six eggs, beaten very light and a half pint cream ; Stir oyer a slow fire until thick. Turn into baked crusts and spread a meringue on top, and brown in oven. Or serve as Orange Custard in glasses with a heaped teaspoon of whites of eggs beaten with cup powdered sugar on each, or the -same of whipped cream. For a Sliced Orange Pie, pare oranges very thin, soak whole in water three days, changing water frequently. Boil until soft. When cold, cut a thick slice from the top and bottom, and the rest in thin slices ; bake in rich under crust, filling with layers of sugar and the thin slices of oranges alternately. Peach-pie, — Line a deep dish with Cream Paste: pare and halve nice ripe peaches, or they may be left whole, and nil the dish. Beat a pint cream and three tablespoons sugar together and pour over the peaches ; dredge on a little flour, put on top crust ; bake until peaches are well cooked. Berry or Currant-pies may be made same. Pie-plant-pie. — Cook one and a half cups chopped pie-plant with half cup water and two-thirds cup sugar, adding tablespoon corn-starch or flour made smooth in little water just before taking from fire ; let cool and add teaspoon lemon extract, pinch of salt, yolks of two eggs and white of one ; bake in one crust, using white of egg for meringue. Grated rind and juice of a lemon may be added instead of the extract, and only the two yolks used with the fruit or use one egg and cover with a Diamond Top. Prune-pie. — Take two cups French prunes, washed thoroughly and soaked in water overnight; cup sugar, teaspoon extract lemon, two tablespoons boiled cider, one-third cup water ; sprinkle teaspoon flour over top of each pie; bake twenty-five minutes in rather hot oven. The boiled cider mav be omitted, and half a lemon, peeled and sliced thin, used instead, or a tablespoon vinegar. Some cook the mixture, adding the flour, before putting in pie. For a Prune- Custard-pie, soak prunes overnight and cook as for Stewed Prunes ; meantime make a custard of two tablespoons corn-starch, quart milk, two eggs and four tablespoons sugar, with little butter ana salt and stir in the prunes. Bake in one crust, whites of eggs may be reserved from custard for a meringue if desired. A few raisins may be stewed with the prunes and grated lemon rind added for flavoring. Some remove the pits before putting prunes in custard.