Apple Pie. (No. 1)

Pare, core, and slice well-flavored tart apples, and fill a pie-dish with them, strewing sugar and nutmeg between the layers. Have the dish very full, as the fruit shrinks in cooking. Cover with a good crust. If you have a lower crust, brush with white of egg before putting in the apples.

Apple Pie. (No. 2.)

Stew and strain tart apples, season and sweeten to taste, and while still hot, beat in a tablespoonful of butter for two cupfuls of sauce. Let it cool, line your pie-plates with crust, wash with white of egg and pour in the apple sauce. Cover with crust and bake. It is very good without a lower crust.

Or— Bake without the upper crust, and let them get cold. Send around cream with them. "Cheese," says a little girl in a popular novel, " is very good with apple pie."

Cream-Apple Pie

Make and bake according to Apple Pie No. 2, and let it get ice-cold. Heap with whipped cream and cut through the white covering, as if it were not there, serving the cream with the pie.

It is delicious.

Meringue Apple Pie

Make and bake as you would No. 2, and just before drawing from the oven, cover evenly with the meringue of the whites of two eggs, beaten stiff, with a tablespoonful of powdered sugar. Brown lightly. Eat cold.

Apple-Custard Pie

Stew and strain enough finely flavored tart apples to make a large cupful of sauce. Sweeten well and season with nutmeg or mace. Beat two eggs light and pour upon them half a cupful of hot milk to which has been added a bit of soda not larger than a pea. Let sauce and custard get cold, beat quickly together, fill a pie-dish lined with good paste (brush the latter with white of egg before the filling goes in), and bake, without an upper crust, in a quick oven. It is very nice and will be still better for the addition of such a meringue as that mentioned in the last recipe.

Peach pies are delicious when made according to this recipe.