Cranberry Pie

Line a pie-tin with a good paste. Take 1 quart of cranberries, and put them on the stove in a granite stew basin with a little water. Cook until they pop open, then put through a sieve, sweeten to taste, and pour into the pie-tin. Put over the top strips of the paste rolled thin.

Citron Pie

Take a good ripe citron, cut in slices, remove the seeds, cut in small pieces, and stew in a granite stew-pan until very tender. This will take two or three hours. They should be nearly dry when done. At the same time have some very sour apples cooking; cook slowly so that they will not get mushy, drain off the juice, and add the juice only to the citron; sweeten to taste, thicken with a very little corn-starch or flour, and bake with two crusts. This makes a very nice pie. Other fruit juices may be used instead of the apple, as the cranberry, raspberry, strawberry, etc.

Cocoanut Pie

Shorten the crust with cocoanut oil, and make a filling as follows :-

Take 4 eggs, 1/2 cup of sugar, 2 cups of water, and salt to taste. Beat the eggs without separating, add sugar, milk of the cocoanut, and enough water to make two cupfuls, or water in which the shredded cocoanut has been boiled (see directions for making cocoanut-oil). Mix thoroughly. Turn into the crust, and bake like custard.

Cherry Pie

Wash and pit 1 1/2 pints of cherries. Mix with them 1/2 cup of chopped walnuts, butternuts, or any nut with a tender meat. Place in a pie-tin lined with an almond crust. Sift over it 1 tablespoonful of white flour, and cover with 3/4 cup of sugar. Put a crust on top, and bake very slowly.

Custard Pie

Filling for one pie. Take 4 eggs, 1 pint of water, a little salt, and 1/2 cup of sugar. Save the white of one egg for frosting. Beat the rest without separating; add the sugar, salt, and water. Pour into the crust, and bake slowly, being careful not to let it whey. By using water instead of milk, you avoid the bad combination of sugar and milk.

Chocolate Custard Pie

Make the same as the above pie, and add 1/2 cup of grated chocolate, or on top of a plain custard pie put a frosting of chocolate as directed. (See index. )

Date And Lemon Pie

Take 1/2 cup of ground dates, the juice of 1 lemon, 1 table-spoonful corn-starch, I tablespoonful of flour, 2 cups of water, a pinch of salt. Cook the corn-starch and flour in 1 1/2 cups of water for three or four minutes, then dissolve the dates in the remaining 1/2 cup of water and stir into it. Then stir in the lemon-juice and salt, and cook in a pie-tin lined with a tender crust, shortened with almond meal, pine-nut meal, or raw peanut cream.

Egg Mince Pie

Boil 3 eggs until hard; when cold, remove from the shell, and put through a sieve; add to them 1 cup of nut meal (walnut), a very little salt, and sugar to suit the taste, 1 cup of seedless raisins well looked over and washed, 1/2 cupful of chopped citron if in its season, I cupful of water, 2 cups of chopped apples, 2 tablespoonfuls of zwieola, and a little vanilla or nutmeg. Mix well, and bake with two crusts. The juice and rind of an orange improves