Berry Pies (Any Kind)

Pick over the berries, and pile them high in a bottom crust, with layers of sugar between, and a sprinkling of flour.

Cover with a top crust, taking care to close the edges well, that the juice may not run out. Cut a slit in the middle to let the steam escape, and bake in a moderate oven. Be sure to bake berry-pies well on the bottom. If there is any doubt about this set them on the top of the stove for a moment, after taking them from the oven.

Serve cold, with sugar sifted over the top.

Rich Blackberry Pie

Line a deep pudding-dish with pastry; put in a layer of blackberries and sprinkle thickly with sugar; roll some pastry into thin strips, and put them in. Place successive layers of berries, sugar and pastry, until the dish is full. Pour over all a pint of milk ; or less if the dish is small. Cover the top with a sheet of pastry, cut a slit in the middle and bake in a slow oven for three hours if the dish is very large.

Anglo-Francais Pie.

Line the edge of a deep dish with " Puff Paste." Pick over and stone ripe, juicy cherries (sour cherries are best) ; put a layer in the bottom of the dish, sprinkle with sugar; then put a layer of cold boiled rice, sprinkle sugar and grated nutmeg on it. Repeat these layers till the dish is filled. Add a little wine if you like, or brandy; cover with puff paste. Bake in a moderate oven one and a half hours, if the dish is large.

Baked Apple Dumplings

Make some plain "Pie Crust," or "Baking Powder Biscuit" dough. Roll it thin as pie crust. Cut into squares, and lay in each a tart, juicy apple, pared and cored. Bring the edges of the paste together, trim off what is superfluous, and pinch them together with wet fingers to make them adhere. Put them bottom side up in a dripping-pan, and bake in a moderate oven about twenty minutes.

Serve hot with sauce.

Cinnamon Fingers

Make "Bread-dough Pie Crust." Roll it thin, and cut into oblongs about five inches by three.

Have ready a little cinnamon, and twice as much sugar mixed. Put a teaspoonful in the centre of the paste; sprinkle with a few drops of water, and fold the dough over, pasting the edges together all around with a little water, and making long and narrow shapes.

Lay them in rows in a baking-pan, and bake in a very quick oven about eight minutes. Serve hot or cold for a plain dessert. In any case eat fresh.

These are easily made while making out bread, and are favorites with children for lunch. I use the name my own children gave them.

Turn-Overs

Cut out pie crust, as for "Cinnamon Fingers." Spread the surface with jelly or jam, and proceed as in the last receipt. The various "Fillings for Cake" are nice for these ; so is nice "Cranberry" or "Apple Sauce."

A good way to use various things left from tea.

Tarts

Make them like "Pates" only smaller, and when cold, fill with "Lemon Filling" or jelly, or any "Lemon Pie" mixture, cooked.