Onion Pie

Peel some onions, and wash and pare some potatoes, and cut them into slices ; also pare some apples, and slice them. Make a good crust, cover the dish, and lay a quarter of a pound of butter all over. Take a quarter of an ounce of mace beaten fine, a nutmeg grated, a tea-spoonful of beaten pepper, and three tea-spoonsful of salt. Mix altogether, and strew some over the butter. Lay a layer of potatoes, a layer of onions, a layer of apples, then a layer of eggs, and so on till the pie is filled, strewing a little of the seasoning between each layer, and ) quarter of a pound of butter in bits, with six spoonsful of water. Close the pie, and bake it an hour and a half. A pound of potatoes, a pound of onions, a pound of apples, and twelve eggs, will be sufficient.

Cherry Pie

Having made a good crust, lay a little of it round the sides of the dish, and throw sugar at the bottom. Then lay in the fruit, and some sugar at the top. A few red currants put along with the cherries make an agreeable addition. Then put on the lid, and bake it in a slack oven. A plumb pie, or gooseberry pie may be made in the same manner. If it is desired that the fruit look red, let the pie stand a good while in the oven after the bread is drawn. A custard eats very well with a gooseberry pie.

Mince Pie

Take a neat's tongue, and boil it two hours; then skin it, and chop it as small as possible. Chop very small three pounds of beef suet, the same quantity of good baking apples, four pounds of currants clean washed, picked, and well dried before the fire, a pound of jar raisins stoned and chopped small, and a pound of powder sugar. Mix them all together with half an ounce of mace, the same quantity of grated nutmeg, a quarter of an ounce of cloves, the same quantity of cinnamon, and a pint of French brand).. Make a rich puff paste, and as the pattypans are filled, put in a little candied citron and orange cut in little pieces. Put close down in a pot what mincemeat is left, and cover it up ; but never put any citron or orange to it till wanted for use.

Or, shred three pounds of suet very fine, and chopped as small as possible. Take two pounds of raisins stoned, and chopped as fine as possible; two pounds of currants nicely picked, washed, rubbed, and dried at the fire ; half a hundred of fine pippins pared, cored, and chopped small ; half a pound of fine sugar pounded fine ; a quarter of an ounce of mace, the same quantity of cloves, and two large nutmegs, all beat fine. ?Put all together into a great pan,and mix them well together with half a pint of brandy, and the same quantity of sack. Put it close down into a stone pan, and it will keep good for months. If meat is approved of in the pies, take two rounds of the inside of a sirloin of beef boiled, chopped as fine as possible, and mixed with the rest; or a neat's tongue parboiled, and treated as above directed.

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Lent Mince Pie

Boil six eggs hard, and chop them fine ; take twelve pip-pins pared and chopped small; a pound of raisins of the sun, stoned and chopped fine; a pound of currants, washed, picked and rubbed clean; a large spoonful of sugar beat fine, a quarter of an ounce of mace and cloves beat fine, an ounce of citron, an ounce of can lied orange, both beat fine, and a little nutmeg beat fine. Mix all together in a gill.of brandy and a gill of sack. Make the crust good, and bake it in a slack oven. Squeeze in the juice of a Seville orange.