How To Make An Artichoke-Pie

Lay a good puff-paste crust all over the bottom of a dish, and cover it with a quarter of a pound of butter; over this lay a row of boiled artichoke bottoms; then strew a little mace, pepper, and salt over them; afterwards lay on another row, and strew on more spice : This done, by on another quarter of a pound of butter, in little bits; likewise take half an ounce of trufles and morels, and boil them in a quarter of a pint of water; pour the water into the pie, and cut the trufles and morels very small, and throw over the pie : take the yolks of twelve hard eggs, and place them over all; then pour in a gill of white wine, lay the lid on, and bake it till the crust is enough.

How To Make An Apple-Pie

Lay some good puff-paste round the sides of the dish, and then lay in a row of apples, pared, quartered, and deprived of the cores: afterwards throw in half the quantity of the sugar which you design for the whole pie: this done, mince a little lemon-peel, and throw over the apples; likewise squeeze in a little of the juice of a lemon-, then put in a clove here and there, with the reft of the apples, and the remainder of the sugar; boil the peeling of the apples, and the cores, in water, with a blade of mace, for some time; then strain off the liquor, and boil it to a syrup, with a little sugar; pour it into the pie, lay on the lid, and bake it: some quince, or a little marmalade of quinces, may be added, if you think proper. When it comes out of the oven, take off the lid, and butter the apples; then cut the lid into little three corner'd pieces, and stick about the pie.

How To Make A Pear-Pie

This is made in the same manner as the apple-pie; but there must be no quinces. When it is baked, butter it, and stick in the lid as above.

How To Make A Cherry-Pie

Make a good crust, and lay a little of it round the side of the dish; then strew a little sugar at the bottom, and lay in the cherries, with sugar; at the top: this done, lay on the lid, and bake the pie in a flack oven. Some mix red currants with the cherries.

How To Make Gooseberry, Currant, And Plum-Pies

These are made exactly in the same manner as the cherry-pie; but if you would have the goose berries look red, the pie must stand a good while in the oven, after the bread is drawn.

How To Make Mince-Pies

Take three pounds of suet, chopt very small; two pounds of currants, well cleaned and dried at the fire; as many raisins stoned and chopt fine; fifty golden pippins pared, cored, and chopt small; half a pound of loaf sugar made into powder, a quarter of an ounce of mace, a quarter of an ounce of cloves, and two large nutmegs, all beaten to fine powder: put all these in a large pan, pour in half a pint of sack, half a pint of brandy, and mix them well together. You may keep this mixture for some months. When you intend to make the pies, take a dish, a little larger than a soup-plate, and lay a thin crust all over it; then put in a thin layer of minced meat, over this a layer of Seville-oranges cut very thin; next a layer of minced meat, and over that orange-peel cut thin: layalittle minced meat upon this, and squeeze in the juice of a Seville orange or lemon, pouring in three spoonfuls of red wine : lay on the lid, and let the pie be carefully baked. Some choose meat in these pies, and then a neats tongue, will be proper; which must be parboiled, peeled, and chopped, or else take two pounds of the inside of a loin of beef boiled. When made fine, they mull be mixt with the reft. Some like wise make their mince pies in patty pans.