Cherry Pie. (No. 1.)

Line a pie-plate with paste; wash with white of egg and fill with whole ripe cherries that have been washed and picked over. Sweeten abundantly. Cover with a crust and bake.

Cherry Pie. (No. 2.)

Stone ripe cherries. Save every drop of juice that escapes during the process. Line a pie-plate with crust, sweeten the cherries plentifully and fill the plate with them. Heat the juice to scalding, and stir into it half a teaspoonful of corn-starch or arrow-root; pour over the cherries and bake twenty minutes in a good oven, or until the paste edge is lightly browned.