Lemon Mince Pies

Line some buttered patty-pans with thinly rolled puff paste, fill them half full of the lemon mincemeat, put a round of paste on the top of each, press together round the edges, dip a paste-brush in egg beaten together with a little water, brush the tops of the patties over, sprinkle powdered sugar on the top, and bake in a moderate oven. When cooked take them out of the pans, place them on a dish, and serve either hot or cold.

Peach Pie

Peal the peaches, cut them in slices and put them in a preserving-pan; crack the stones and put in the peeled kernels, using for every pound of peaches four ounces crushed loaf-sugar and one cupful of water. Cover and let them cook slowly. Mash the peaches in a colander, line some buttered shallow tins with pie-crust, fill them with the peaches, and bake. Serve either hot or cold.

Pumpkin Pie

Boil and strain the pumpkins, allowing for three pints two tablespoonfuls of flour, four eggs, one pound of sugar, one tablespoonful of ground ginger, one teaspoonful of salt, and two quarts of milk. Stir all well together while the pumpkin is hot. Butter a pie-dish, line it with a thin layer of short paste, put the mixture into it and bake in a moderate oven for a little less than one hour. Serve the pie while hot.

Raspberry Pie

Remove the stems from a pound or more of raspberries, place them in layers in a tart-dish, sprinkle sugar between the layers, raising the fruit to a point to a level above the dish. Place a strip of puff paste round the edge of the dish, cover the whole with a round of the paste, ornament it, sprinkle it over with sugar, place it in a moderate oven and bake it for about three-quarters of an hour. When done take it out and serve it either hot or cold.

Rhubarb Pie

Pare off all the leaves and peel the stalks from two bunches of fine rhubarb; cut them into pieces about half an inch in length, put them in a basin with three ounces of powdered loaf-sugar and mix them well. Place them in a pie-dish, cover with paste, brush the surface with beaten egg and bake for fifteen or twenty minutes in a brisk oven. Move the pan to the oven door, sprinkle over powdered loaf-sugar. Then place it in the oven again to melt the sugar. Take it out when done, and serve either hot or cold.

Pineapple Glace

Carefully peel and remove all discolored portions of a pineapple and cut it into slices about half an inch in thickness. Place in a preserving-pan a pound of crushed loaf-sugar and a pint of water and boil for ten minutes; put in the sliced pineapple and boil for fifteen minutes longer. Remove the slices of pineapple and place them on a sieve, to dry either in the sun or near the fire for about half an hour. Boil up the syrup, reduce it until quite hard, and then dip into it the slices of pineapple, put them on a buttered plate, and dust with caster-sugar. When they become well-dried and hardened, put some fresh green leaves in a glass dish, put in the slices of pineapple, and serve.

Pineapple Salad

Peel a couple of very ripe pineapples cutting out the eyes; shred thoroughly, throwing away the core. Place the shredded fruit in a compote-dish; then mix half a pint of white-sugar syrup and a tablespoonful each of brandy and curacoa; pour this mixture over the fruit, and serve.

Glazed Pistachios

Procure a dome-shaped mould, and place it in a large basin or bowl and pack around it broken salted ice; divide in halves a handful of blanched pistachios and macerate them as follows: Pour one pint of well-whipped cream on a strainer to drain, place in a basin and mix in enough sugar flavored with vanilla to sweeten it; when the nuts are well-drained, take out a small quantity of the mixture at a time with a skimmer, place it in the mould, sprinkle over a few of the pistachios, and continue in the same way until the mould is filled, then cover it with the lid, hermetically seal it with flour and water paste and pack it completely in ice, letting it remain there for about an hour and a quarter. Then turn out onto a folded napkin on a dish, and serve.

Prunes, Russian Style

Put a pound of prunes in a pan with a small amount of water, sugar them to the taste and stew them gently until tender, then take out the stones from the prunes, crack them and put the kernels in with the fruit. Decorate the sides of a cylinder-mould with blanched and split sweet almonds, using a small quantity of liquid jelly to make them adhere, and then carefully pour in layers of the prunes and jelly. Put the mould in ice and leave it until the contents are quite firm. Sweeten some cream to taste with powdered sugar, flavor it with a few drops of essence of almonds, and then whip it to a stiff froth. When the jelly is ready, dip the mould into hot water, wipe it and turn the contents out onto a glass dish, fill the hollow up with the cream, and serve.