"Who'll dare deny the truth,

There's poetry in pie ?"

Longfellow.

Apple Pie

Any light, tart apples may be used for pies, but Greenings are always most satisfactory. Pare, quarter and core the apples, slicing each one as it is finished into the pie-plate or tin in which the pie is to be made, continuing to slice until the plate is evenly full. In this way there will not be more apples peeled than can be used. Turn the sliced apple into a dish, and for one pie of ordinary size add a cupful of sugar and half a tea-spoonful of cinnamon. Stir the apple with a spoon until each slice seems to have its share of sugar and spice. Wipe the pie dish dry, dust it lightly with flour, line it with good plain or puff paste, put in the apples, and add two table-spoonfuls of water. Cover the top as directed in " How to Shape Puff Paste," and bake three-quarters of an hour in a quick oven. When the pie is cold sprinkle the top thickly with pulverized sugar, and serve.

An Apple Tart

Ten apples.

One-half a lemon (juice and rind).

One cupful of sugar.

One tea-spoonful of butter.

Water.

Pare the apples, and from four of the largest and firmest extract the cores without breaking the apples. Place these four in a small stew-pan with half the lemon-juice, half the grated rind and half the sugar; nearly cover them with water, and boil slowly until nearly done, keeping the apples whole. Cut the remaining six apples into pieces, and place them on the fire in a separate stew-pan with the remainder of the lemon-juice, rind and sugar and a little water. Boil them slowly to a regular apple-sauce or marmalade, add the butter, and rub the whole through a colander. Line the pie-plate with paste, fill the bottom with the marmalade, and put in the whole apples, one in each quarter of the pie, sinking them into the marmalade and filling the cavities between them with the sauce. Place two strips of crust half an inch wide across the pie, thus separating the four apples; and bake in a quick oven. This tart is very delicate served with cream.

Lemon Pie

To Make One Pie, Take One large lemon. Two eggs.

One cupful of sugar. One large cupful of water.

Grate the rind from the lemon, and add it and the juice to the sugar. Stir well, and add the water, and the eggs, well beaten. Bake with an upper and under crust for forty-five minutes.

Lemon Custard Pie

The following filling is sufficient for two pies.

Three eggs.

One large or two small lemons.

One and a-half cupful of sugar.

One-half cupful of water.

One and a-half cupful of milk.

One table-spoonful of melted butter.

Separate the yolks of the eggs from the whites; rub the sugar and the yolks to a cream, and add the water and then the milk. Stir all well together, and put in the melted butter, and when everything is ready to put the filling in the crust add the lemon-juice and the grated rind. If added in this way, the acid will not break the milk. Bake three-quarters of an hour. Whip the whites to a stiff froth, add a table-spoonful of sugar, spread this mixture on top of the pies, when baked, return them to the oven, and brown the whites lightly. These pies are to be eaten cold.