10. Peach Pie (Good)

Line a dish with crust and lay in peeled and sliced peaches. If peaches are very ripe, little sugar need be used. If sour, add sugar to sweeten. Moisten with a very little water, add top crust and bake until brown, or about forty-five minutes.

11. Peach Meringue

Line a dish with cream crust, fill with canned peaches and bake one-half hour without a top crust. Then add a meringue made of whites of three eggs beaten stiff with three tablespoonfuls powdered sugar, and brown.

12. Pineapple Pie

Fill a crust with the following: Cut up one pineapple, cook until soft and sweeten. Add top crust and bake one-half hour or omit top crust, bake twenty-five minutes, cover with meringue made as for peach meringue pie, and brown.

13. Rhubarb Pie (Good)

Fill a crust with stewed rhubarb, cover with top crust, and bake thirty minutes, or until brown.

14. Lemon Pie

Mix together one cup sugar, juice and rind of two lemons, one table-spoonful flour, yolks of two eggs and white of one . Add one cupful of hot water and cook in a double boiler until it thickens. Line a perforated pie dish with a rich paste, bake it in a brisk oven, pour in the lemon mixture (which should be hot) and cover with a meringue made with the whites of two eggs and two tablespoonfuls of white sugar. Set in a very slow oven for ten minutes, or until a delicate straw color.

15. Berry Pies

In making berry pies it is a good plan to cut a slit in the top crust and insert a little chimney made of cornucopia-shaped paper. This will prevent the juice from boiling out.

15a. Cherry (No. 1), Blackberry, Raspberry Or Plum Pie

Fill crust with ripe pitted cherries, or berries; sprinkle with sugar, according to tartness of the berries, add the top crust and bake thirty to forty minutes.

16. Cherry Pie (2)

Fill a deep pie dish with cherries, sprinkle them thickly with sugar, and lay around the edge of the dish a two-inch wide strip of paste. Spread a top crust over the fruit, joining its edges to that of the strip of paste already in place. Bake in a quick oven.

17. Strawberry Meringue

Line a pie dish with paste; bake this carefully, and then place in it a thick layer of hulled strawberries; rather small ones are best for this purpose. Sprinkle them with powdered sugar, and heap over them a meringue made of the whites of four eggs whipped stiff with half a cup of powdered sugar. Just before putting it in stir lightly into it a cupful of the berries. Set the pie plate containing the meringue in the oven long enough to brown delicately, and eat when perfectly cold.

18. Pumpkin Pie

Cut a pumpkin in pieces without peeling. Scrape off the inner shreds that hold the seeds. Boil with a pint of water in a porcelain-lined kettle, for five or six hours. To four cups of pumpkin add four cups of milk, one even teaspoonful of salt, one teaspoonful cinnamon, one teaspoonful of ginger, three eggs well beaten, and one cup of sugar. Beat the custard well and taste it to see if it is sweet enough. Put this mixture into deep pie plates lined with pastry, and bake for three-quarters of an hour.

19. Custard Pie

Two eggs, one pint milk, a pinch salt, one-quarter cup sugar. Bake in under crust only in slow oven forty-five minutes, or until custard is set.

20. Cocoanut Pie

Same as above, with one-half a grated cocoanut added. The milk must be heated to boiling point' and poured over the cocoanut.

21. Mince Pie

This is the English mince pie, and is more wholesome than ours, and very good. Take two pounds of finely chopped suet, four pounds of grated bread crumbs, four pounds of currants, four pounds of raisins, five pounds of brown sugar, one and one-half pounds of peel, lemon, orange and citron, six pounds of apple, weighed «after being chopped, two tablespoonfuls of cinnamon, two tablespoonfuls of cloves, one tablespoonful of mace, one tablespoonful of salt and two quarts of boiled cider.

22. Mince Meat

Pint bowl of well-cooked lean beef chopped to the finest mince (measured after chopping), two bowls of tart apples chopped into coarse bits, and half a bowl of chopped suet. Add to this a pound of seeded raisins, chopped fine, a pound of currants, a quarter of a pound of citron cut in thin slices, a tablespoonful each of powdered cinnamon, grated nutmeg and powdered cloves. Use enough sweet cider to make these ingredients very moist. Add a bowl of sugar and an even teaspoonful of salt. Let the mince meat boil up for ten minutes and set it away in a stone jar.