Cherry Pie

Take out the pits, and stew them a few minutes, with plenty of sugar; line a pie-dish with good crust, fill it with the cherries, cover with crust and bake about half an hour. This is to be regulated always by the heat of the oven. A pie may be baked in fifteen minutes if put in a hot oven, or in a cooler one will take twenty minutes or half an hour.

Florence Cream Pie

Put in a sauce-pan one cup of water and one of sugar, bring to a boil and stir in a tablespoonful of corn-starch mixed in a little cold water; stir it over the fire until it thickens; grate the rinds of two lemons, take all the pulp off them and chop them fine, picking out the seeds; add two beaten yolks of eggs to the corn-starch, then the rind and chopped lemon; bake in a crust, and when done, cover with a meringue of the whites of the eggs and powdered sugar, beaten together to a stiff froth, and brown slightly in a quick oven. This makes one large pie.

Lemon Pie, No. 1

One tablespoonful of butter, the same of flour heaping full, one cup of sugar, the same of cold water, two eggs, and the rind and juice of one lemon. Warm the butter, beat it with the sugar, add the eggs, then the flour; beat well together, and add the lemon, and last the water. Bake in a crust; make a meringue of the whites of three eggs and powdered sugar, spread it on the top, and brown slightly in the oven.

Lemon Pie, No. 2

The juice and grated rind of one large lemon, one cup of water, one cup of sugar, a tablespoonful of corn-starch, and a piece of butter the size of an egg; boil the water, wet the corn-starsh and stir it in; when it boils again, pour it on the sugar and utter; after it cools, add the lemon and egg. Bake in a crust.

Peach Pie, No. 1

Make a crust half puff paste, cover your pie-dishes; have ready pared and quartered ripe peaches, put a layer of them in the dish, sprinkle thickly with good brown sugar, put another layer of peaches and sugar until the dish is full, cover the top with sugar, roll out another crust, double it over and cut a row of slots through the centre; wet the edge of the lower crust, cove: it with the upper crust, press lightly on the edges, trim it around, close to the dish with a knife dipped in flour, and bake in a quick oven half or three-quarters of an hour. All fruit or summer pies should be eaten the day they are baked.

Peach Pie, Wo. 2

Pare and slice ripe peaches, line a pie-dish with crust, put in a layer of peaches, sprinkle thickly with sugar; then another layer of peaches and sugar, until your dish is full; heap it up in the middle, put plenty of sugar on the top, and cover with crust and bake.

Another way is to pare the peaches, lay them in a deep dish whole, cover thickly with sugar, and put a top crust, but none under the peaches, and bake them in a quick oven. Pie-crust requires a much hotter oven than bread.

Plum Pie

Plums require to be cooked half an hour, with plenty of sugar, to make them fit for a pie. When prepared thus, put them between two crusts and bake.

Raisin Pie

Stone and chop a large coffeecup of raisins, measure the same quantity of sugar, the same of cold water, one and a half cups of molasses, a heaping tablespoonful of flour, and the rind and juice of two lemons; stir the flour into the sugar, then add the molasses, water, lemons, and last the raisins. Bake between two crusts.

Washington Pie

Half a pound of butter, the same of sugar, the same of flour, and five eggs. Stir the sugar and butter to a cream, add the yolks of the eggs beaten light, beat the whites of the eggs to a stiff froth, and add them alternately with the flour; flavor with a glass of wine, the peel of half a lemon grated, and a little nutmeg; bake in two cakes in jelly-cake tins, cover one of the cakes with raspberry jam or preserved raspberries half an inch thick, lay the other cake on this, and sift sugar over the top; serve cold for desert and cut like pie.

Mince Meat

Two pounds of cold roast beef without any fat, from the best part of a sirloin, chop as fine as possible; two pounds of beef sueu, shred and chopped very fine, pick out all the strings as you shred it and before you weigh it. Put these in a deep stone pot, season with pepper and salt, about a teaspoonful of salt and half a saltspoon of pepper. Pare, quarter and core six pounds of pippin or other tart, juicy apples, chop them very fine and stir them through the meat and suet. Have ready two pounds of the best raisins seeded, the same of dried currants washed and dried, and one pound of citron cut in small pieces; add these to the apples and meat, mix them well, and season with two heaping tablespoons of powdered cloves, the same of cinnamon, one of ground allspice, one of ground mace not so full as the others, one small nutmeg grated, the rind and juice of three fine large oranges (the rind grated); stir these all together, and add three pounds of light brown sugar, three pints of good cooking wine, a pint of good brandy, and as much sweet cider as will make it as juicy as you wish. Stir all well together and cover closely.

It improves by keeping, and if protected from the air, will keep until warm weather.