Parboil, peel, and when cold, grate enough sweet potatoes to make a pound. Cream a half cupful of butter with three-quarters of a cupful of sugar and the beaten yolks of four eggs, a teaspoonful, each, of powdered cinnamon and nutmeg, the grated potato, the juice and rind of a lemon, a wineglassful of brandy and, last of all, the whites of the eggs. Line a large pie-plate with puff paste, fill with the mixture and bake.
Boil and rub through a colander or vegetable press; then proceed as with the sweet potatoes in last recipe, but using a full cupful of sugar.
This pie is even more delicious than the sweet potato compound.
Peel the rhubarb and cut into inch pieces; pour boiling water over it and let stand for ten minutes. Drain; line the pie-plate with plain paste. Fill the pie with rhubarb, and strew over it one cupful of sugar and one-half cupful of raisins. Add small pieces of butter. Cover with a crust and bake.
Line a pie-plate with a rich crust and bake in a hot oven. When cool spread over with a layer of jelly or marmalade. Whip one cupful of thick cream, sweetened with powdered sugar, and flavored with vanilla; pour this over the marmalade. Or fill crust with whipped cream to which has been added one teacupful of blanched chopped almonds.
Mix a plain puff paste. Roll thin and cut into circular pieces about the size of a saucer. Put fruit over one-half of the piece. Sprinkle with sugar. Wet the edges and turn the paste over. Press the edges together and bake on tins in a quick oven twenty minutes.
Mix well together one cupful of raisins chopped fine, one-half cupful of chopped currants, one-fourth teaspoonful of salt, one tablespoonful of vinegar, two-thirds of a cupful of molasses, one-half cupful of cider, one-half cup of sugar, one-half cupful of cut citron and the juice and rind of two lemons, two Boston crackers rolled and one well-beaten egg. Line a pie-pan with paste and fill with some of the mixture, cover with a puff paste and bake.
Beat together one tablespoonful of butter, one cupful of sugar and one egg until light. Add one cupful of milk and two cupfuls of flour into which have been sifted one teaspoonful of ginger, one teaspoonful of cinnamon and one-half teaspoonful of baking-powder. Beat thoroughly until smooth. Line the Washington pie-plate with a plain paste, put the mixture into it and bake in a moderate quick oven thirty minutes. When done cover with frosting and set to cool.
Soak a half cupful of bread-crumbs in enough milk to cover them until they are soft and have absorbed all the milk. Cream a third of a cupful of sugar with two ounces of butter; add two eggs, well beaten, and the juice and grated rind of two small lemons, or one very large one. Now, stir in the soaked crumbs, beat for a minute; turn into a pie-plate lined with puff paste, and bake in a hot oven until brown and very light.