Apple Pie

Having put a good puff paste crust round the edge of the dish, pare and quarter the apples, and take out the cores: lay a thick row of apples; and throw in half the sugar intended to be put into the pie. Mince a little lemon peel fine, spread it over the sugar and apples, and squeeze a little lemon over them : scatter a few cloves over it, and lay on the rest of the apples and sugar. Sweeten to the palate, and squeeze a little more lemon. Boil the peeling of the apples and cores in some water, with a blade of mace, till it has a pleasing taste ; strain it, and boil the syrup with a little sugar, till there is but a small quantity left. Pour it into the pie, put on the upper crust, and bake it. A little quince or marmalade may be added. In the same manner a pear pie may be made, but omit the quince. A liaison may be added to the pie when cold.

Apple Tart

Having scalded eight or ten large codlins, let them stand till they are cold, and then skin them. Take the pulp, and beat it as fine as possible with a spoon : mix the yolks of six eggs, and the whites of four. Beat altogether very fine, put in grated nutmeg, and sweeten it to the taste. Melt some good fresh butter, and beat it till of the consistence of fine thick cream ; make a puff paste, and cover a tin pattypan with it; pour in the ingredients, but do not cover it with the paste. Having baked it a quarter of an hour, slip it out of the pattypan on a dish, and strew over it some sugar finely beaten and sifted.

Codlin Pie

Put some small codlins into a clean pan with spring water, lay vine-leaves on them, and cover them with a cloth wrapped round the cover of the pan to keep in the steam. As soon as they grow soft, peel them, and put them in the same water with the vine-leaves. Hang them a great height over the fire to green, and when of a fine colour, take them out of the water, and put them into a deep dish, with as much powder and loaf sugar as will sweeten them. Make the lid of rich puff paste, and bake it. When it comes from the oven, take off the lid, and cut it in little pieces like sippets, and stick them round the inside of the pie with the points upwards. Then add a liaison.

Potatoc Pie

Take three pounds of potatoes, boil and peel them. Make a good crust, and Jay it in your dish. Put half a pound of butter at the bottom of it, and then lay in the potatoes. Throw over them three tea-spoonsful of salt, and a small nutmeg grated all over; boil six eggs hard, chop them fine, and scatter them over it, as also a tea-spoonful of pepper, and add half a pint of white wine. Cover the pie, and bake it half an hour, or till the crust is enough.

Artichoke Pie

Having boiled twelve artichokes, take off the leaves and chokes, and take the bottoms clear from the stalks. Make a good puff paste crust, and lay a quarter of a pound of good fresh butter all over the bottom of the pie. Then lay a row of artichokes, strew a little pepper, salt, and beaten mace over them, then another row, and strew the rest of the spice over them. Put in a quarter of a pound more of butter in little bits, take half an ounce of truffles and morels, and boil them in a quarter of a pint of water. Pour the water into the pie,cut the truffles and morels very small, and throw them all over the pie: have ready twelve eggs boiled hard, of which take only the hard yolks, and lay them over the pie. Pour in a gill of white wine, cover the pie, and bake it. When the crust is done, the pie will be enough. Four large blades of mace, and twelve pepper-corns, with a tea-spoonful of salt, will be sufficient.