Whortleberry

Fill the dish not quite even full, and to each pie of the size of a large soup plate, add four large spoonfuls of sugar (for blackberries and blueberries, five). Dredge a very little flour over the fruit before you lay on the upper crust. Close the edge with special care.

Cherry

The common red cherry makes the best pie. Bake it in a deep dish. Use sugar in the proportion directed for blackberries. All cherries, except the very sweet ones, are good for pies.

Cranberry

Take the sauce as prepared to eat with meat; grate a little nutmeg over it, put three or four thin shavings of butter on it, and then lay on the upper crust. If not sweet enough, add more sugar. Make it without an upper crust, if you prefer, and lay very narrow strips across diagonally.

Green Currants And Gooseberries

These require a great deal of sugar, at least two thirds as much in measure as of fruit. Currant pies should be made in a deep plate or a pudding dish, and with an upper crust.

Gooseberries should be stewed like cranberries, sweetened to suit the taste, and laid upon the under crust, with strips placed diagonally across the top, as directed for the cranberry tarts. Currants that are almost ripe make a nice pie, and require the same measure of sugar as blackberries.

Lemon Vie (With Frosting)

Allow the grated rind and juice of two lemons, two cups of sugar, three eggs, and a piece of butter as large as an egg. Rub smooth in some cold water two tablespoonfuls of cornstarch or maizena. Have ready two cups of boiling water in a saucepan, and stir into it the corn-starch until it looks clear. Then pour into a dish, and add the sugar and butter. When it becomes nearly cool, add the yolks of the three eggs and one of the whites, beaten together, the grated rind and juice of the lemons, and bake in two squash-pie plates of medium size, lined with a delicate crust. Beat up the two whites with two spoonfuls of sugar very stiff; spread this over the pies after they are baked; sprinkle with sugar, and brown a few moments in the oven.

Rich Mince

To one beef's tongue, allow a pound of suet, a pound of currants, another of raisins, a pound and a quarter of sugar, half a pound of citron, eight large apples, a quart of wine or boiled cider, salt, a nutmeg, cinnamon, cloves, the juice and pulp of a lemon, and the rind chopped fine. Let the meat be chopped very fine, then add the apples and chop them fine also. Put the sugar into the cider or wine, and just boil it up so as to skim off the top; let it stand a few minutes, and then pour it off into a pan containing all the other ingredients. Be careful, in pouring it, not to disturb any sediment there may be from the sugar. Use loaf sugar if you choose.

Another (Not As Rich)

Chop the meat, apples, and suet separately, and then measure the ingredients thus: three bowls of meat, three of apple, one of suet, one of citron cut small, two of raisins, four of sugar, one of molasses, one of vinegar, one of some kind of syrup (quince or peach), or wine instead, if you prefer. Add powdered clove, nutmeg and cinnamon to suit the taste.

* For Custard Pies, see pages 10G and 107.