PIES.

Mrs. Eliza Pierce.One and a quarter pounds of flour; one pound of shortening (two-thirds butter and one-third lard); wet sufficiently with cold water and mix with a knife; stirring as little as possible. This quantity will make five pies.

Mrs. Jerome Buckingham.One pound of flour; one pound butter and one egg. Mix the flour with a lump of butter the size of an egg, and the egg to a very stiff paste with cold water; knead well for ten or fifteen minutes; divide the butter into six equal parts; squeeze the buttermilk all out of the butter; roll the paste and spread on one part of the butter, dredging it with flour; repeat until all the butter is rolled in.

Mrs. James Turpin.One pound of flour; one half pound of lard; one quarter pound of butter. Rub lard and flour well together; add water sufficient to make a dough; and roll out into a thin sheet. Spread all the butter over it. Roll up the paste into close folds as you would a sheet of music; fold over once, and roll lightly. This quantity will make three pies.

Mrs. H. Strong.Three cups of flour; one cup of shortening; rub lightly through the flour; wet with cold water; mould it as little as possible. This makes crust for two pies.

White of one egg to one pie; beat up and spread on top crust with a feather, after the pie is a little cool. Then spread sugar on with knife dipped in hot water; repeat several times. Set in a cool oven to dry.

Mrs. James Stockstill.To one quart of flour; one half teaspoonful of salt and two tablespoonsful of butter or lard. Rub lightly through the flour (it is better to use a spoon); then add only enough water to moisten. Take out on the board and roll very thin without kneading it; spread with butter in bits; sprinkle with flour and fold evenly and square. If you desire, it can be rolled a second time. Before putting the top crust on the pie, wet with milk; it improves the appearance.

Boil and mash ten potatoes; add a teaspoonful of salt; a large spoonful of butter, and one half cup of milk or cream; then stiffen with flour until it can be rolled out. This is nice for pot-pie or apple dumplings.

Pare, quarter and core the apples; put one tablespoonful of baking powder in one quart of flour; one teacupful of butter. Mix with milk; make stiffer than for biscuits; roll and cut in strips, and put around the pieces of apple. Put in a pudding dish one quart of water; one teacupful of sugar; and a small lump of butter; set it on top of the stove, and let it come to a boil; then put in the dumplings. Bake in a brisk oven.

Mrs. Isaac Van Ausdal.Pour on one quart of flour, enough boiling water to make a stiff paste; one teaspoonful of salt in the flour. Roll the paste half an inch thick. Cover the apple, and tie up separately. Boil until tender.

Mrs. H. Wyatt.Make a short pie crust; roll two thicknesses, and sprinkle flour between them. Bake together in a quick oven. Have the berries sprinkled with sugar. As soon as the cake is done, split open, and spread the berries over it, and replace the cover.

Mrs. W. R. S. Ayres.In one quart of flour, mix one tablespoonful of baking powder, and one teacupful of butter; roll, and cut out with a bucket lid the size of a breakfast plate. Bake in a quick oven. Sugar the berries well, and mash them; spread between the cakes, and over the outside, after they are put together.

Line your pans with paste; pare and cut the peaches; lay them in thickly, with pits upward; sprinkle sugar over them, and bake without upper crust.
When fresh fruit can not be obtained, canned will answer.

One quart of milk; two tablespoonsful of flour; three of sugar; two of butter; three eggs; vanilla, to taste; bake with lower crust; beat whites to a froth, and put in a little sugar; spread on, and let it brown.

Miss M. J. Dickson.One teacupful powdered sugar; one tablespoonful butter; one egg; the juice and grated rind of one lemon; one teacupful of boiling water; one tablespoonful of corn starch, mixed in a little cold water; cream the butter and sugar together, and pour the hot mixture over them; when cool, add the lemon and beaten egg; take the inner rind of the lemon, and mince very small. Bake in an open shell.

Mrs. A. DeGraff.Grate the outside of three lemons, and squeeze the juice separately; take two cups of white sugar; one half cup of butter; six eggs, beaten separately; beat to a cream, the butter, sugar, and outsides of the lemons; add one cup of sweet milk, and the juice of the lemons. Put whites of the eggs in last. This will make three pies.

Mrs. J. W. S.Four ounces of butter; one pint of cream; nine eggs; juice and rind of two lemons; three-quarters of a pound of sugar.

Mrs. J. .Baldwin.The juice and grated rinds of two lemons; two cups of water; two cups of sugar; one small teacup of butter; two eggs; two tablespoonsful of corn starch. Boil the water; wet the corn starch with a little cold water, and stir in; when it boils, pour it on the sugar and butter; when cool, add the eggs and lemon. Bake with two crusts.

Mrs. A. A. Butterfield.To the grated rind and juice of two lemons, add one cup and a half of sugar; two tablespoonsful of flour; lump of butter the size of an egg; four eggs, beaten separately; one pint of milk. Stir all together, and bake.

Miss Hannah C. Strong.Mince enough ripe apples to fill a deep dish; then make a stiff batter of one pint of sweet milk; two teaspoonsful of baking powder, and flour enough to make a batter; lastly a tablespoonful of melted butter. With a knife spread the batter over the apples and cook well. When done, turn into a plate, leaving apples uppermost; season with sugar and butter.

Mrs. T. A. Phillips.One large cup of grated cocoanut; one quart of milk; the yolks of five eggs; a lump of butter size of a hickory-nut; sweeten to the taste; beat the whites of the eggs, and bake over the top, after the pie is done.

Mrs. Armstrong.One cocoanut; one quart of milk; three eggs; one nutmeg; a little cinnamon; a little wine, brandy and rose water; a piece of butter size of an egg. Sweeten to taste; make like a custard; stir the cocoanut in; bake in a crust.

Take three tablespoonsful of butter; one egg beaten; grated lemon or nutmeg to your taste; three tablespoonsful of flour; a quart of sweet milk. Put in part of the milk and mix until smooth; then add the rest of the milk; bake it on a crust.
Beat the whites of two or three eggs with sugar, as for icing; with a little tartaric acid in it. When the pies are baked, spread the icing over them and put them back in the oven to brown; being careful not to have it too hot. The above will make three pies. Pies you intend for the second day, do not put on the icing until the morning before you use them.

A bowl containing two quarts of hot water set in the oven of the stove, prevents any article from being scorched; such as cakes, pies, &c.

To one pint of stewed pumpkin take one quart of milk; a pinch of salt; six eggs. Ginger and grated lemon or nutmeg are good spices for the pies.

One pint of grated pumpkin (raw); one quart of milk; six eggs; sugar and spice to taste. Boil the pumpkin in the milk until it swells; then let it get cold; add eggs and sugar with any spice you choose.

Mrs. Evans.Four pounds of squash; one quart of milk; four eggs; a pinch of salt, nutmeg, and sugar to taste.

The juice and part of the rind of one orange; two tablespoonsful of corn starch; one teacupful of hot water with one quarter box of gelatine dissolved in it; mix and bake in one or two pies; to be eaten cold.

To one teacupful of grated pineapple, add one half teacupful of sugar. Bake with paste top and bottom thirty minutes.

Mrs. Lucy Green.Scald one quart of milk; grate in four large potatoes, and four ounces of butter, while the milk is hot. When cold, add four eggs well beaten; spice and sweeten to your taste; bake with under crust.

Mrs. J. Stockstill.One pound of sweet potatoes, boiled and rubbed through a sieve; one half pound of butter; one half pound of sugar; quart of milk; seven eggs beaten separately. Warm the butter and milk and add other ingredients; nutmeg and brandy to taste.

One teaspoonful tartaric acid; two cupsful pounded crackers; two eggs; one and a half cups of sugar; five cupsful of water. Bake with two crusts.

Grate the apples; then make a custard of one pint of milk; three eggs; a pinch of salt; small lump of butter, and a little grated cracker; nutmeg, or cinnamon. This will make two pies.

Take a small piece of bread dough; work in butter until quite short; then line the sides of a pie dish; fill with good cooking apples, and cover with a pretty thick paste. When baked, lift off the crust; turn it bottom up on another dish; then put sugar and a small lump of butter with the apples, mix and spread on the crust; add spice if you like. To be eaten warm with cream.

Mrs. E. F. Stoddard.Two pounds of beef, cooked and minced; one and one half pounds of beef suet; two pounds of currants; two pounds of raisins; one half pound of citron; two and one half pounds of apples, chopped fine; two pounds of sugar; juice of three lemons; one tablespoonful, each, of cloves, cinnamon, and nutmeg; cider to thin; use brandy, and sherry wine, to taste, when making up the pies.

Mrs. L. A. Tenney.Seven pounds of lean beef (a neck is best); boil until very tender, without salt, in a little water, adding more if needed to prevent burning; save one half pint of the liquor. When the meat is cold, chop it fine; add to it six quarts of tart apples; two quarts of cider, or juice of spiced fruit; two quarts of brown sugar; one and one half pints New Orleans molasses; two cups of strong green tea; two pounds of chopped suet; the juice of the meat; one and one half desert-spoonsful of cloves, two of cinnamon; four nutmegs; a little mace; four desert-spoonsful of salt and three pounds of raisins. Boil slowly one hour and a half, stirring occasionally, to prevent burning. This will keep, in a covered stone jar, without fermenting.
If too thick, when you make the pies, warm and thin with a little cider or fruit juice.
A tablespoonful of wine or brandy, poured into the pie, with nutmeg grated over it, just before covering, is an improvement.

Mrs. J. J. Patterson.Take two pounds of finely chopped beef, of the best quality; four pounds of raisins, after they are stoned; two of currants, picked and dried; two and one half pounds of beef suet; two pounds of apples, after they are chopped; two pounds of sugar; one pint of wine, and one of brandy; nutmeg, cloves, mace, and cinnamon, and one large piece of citron, cut up fine.

Miss B. Pease.Twelve apples (part sweet), chopped fine; six eggs, well beaten; half a pint of cream; raisins, and spice.

One cup of vinegar; two cups of water; one cup of sugar; one of molasses; one of chopped raisins; two of bread crumbs; one half cup of butter, and two eggs. Spice to suit taste. Bake with upper and lower crust.

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