Apple Pie.

Pare, core, and slice tart apples, put a layer of fruit in your crust, sprinkle thickly with light brown sugar, add more apples, and go on till thick enough. Cover with top crust and bake. Sift powdered sugar over the top.

Apple Custard Pie.

Take three cups stewed apples, which make very sweet with sugar, and let cool. Beat the yolks and whites of three eggs separately, and mix the yolks well with the apples, seasoning with nutmeg. Then stir in one quart of milk, beating as you do it. Lastly, add the whites, fill the crusts, and bake without top crust.

Pumpkin Pie.

Take a quart of stewed pumpkin, which has been pressed through a sieve; six eggs, yolks and whites beaten separately, two quarts milk, a cup or more of sugar, and mace, cinnamon and nutmeg for flavoring. Beat all well together, and bake without top crust.

Lemon Pie.

Take the juice and grated rind of one lemon, one cup of white sugar, the yolks of two eggs, three tablespoonfuls of sifted flour and sufficient milk to fill a plate. Bake without an upper crust. Bake till nearly done and then add a frosting made of the beaten whites of two eggs, and two tablespoonfuls of powdered sugar, and set back in the oven to brown slightly.

Cherry Pie.

Line the dish with crust; fill with ripe cherries, sugared in accordance with their degree of sweetness; cover and bake. Sift white sugar over the top. Fruit pies generally are made in the same way. They should be eaten cold.