Green Apple Pies

Pare, quarter, core, and stew nice tart apples in water enough to prevent them from burning. When tender, sweeten very sweet with white sugar, fill the pie-plate, which has been lined and edged with paste, grate on a little nutmeg, cover and bake forty-five minutes.

Dried Apple Pies

Pick and wash one quart of dried apples, and put in a porcelain kettle with two quarts of water and two of cider; let this stand over night, and in the morning place on the fire and simmer three hours; then lay in (but do not stir) two quarts of sugar, and simmer two hours longer; then turn into a stone pot, and put away for use. Make the pies the same as green apple.

Peach Pies

Lino the plate with plain paste, and lay in the plate five peaches, which just press between the fingers, but do not take out the stones, as they flavor the pie; now fill the plate with peaches which have been cut in two and the stones taken out. Sift over this a small cup of sugar, and then add two spoonfuls of water. Cover and bake in a moderate oven one hour. Do not peel the peaches; they are very much better not to be.

Plum Pies

Made the same as peach.

Mince Pies

Two pounds of tender lean beef; chop it while raw very fine; take one cupful of chopped suet, two pint bowlfuls of chopped apple, one of stoned raisins, half a bowlful of currants, half a pound of citron, one bowlful of sugar, one half of molasses, two tablespoonfuls of mace, two of cinnamon, one of allspice, one of cloves, four grated nutmegs, three tablespoonfuls of salt. Mix all this thoroughly with the hands, and then add one quart of cider Put the mixture in a large earthen pan, and place over a kettle of boiling water and scald; if there is not sugar and spice enough, season to taste. When scalded, stir in one pint of wine and half a pint of brandy. Do not let any one kind of spice predominate. If not moist enough, use more cider. Prepare the plates as for apple pies, and spread in a cupful of the mince meat and cover with a rich puff paste. Bake one hour.

Lemon Pies

Line a medium-sized plate with plain paste, and rim with three thicknesses of puff paste; set the plate in a cool place until the filling is ready. Beat to a froth one teacup of sugar, the rind and juice of one lemon, and the yolks of two eggs; then beat the whites of two eggs to a stiff froth, and stir in with one spoonful of milk; turn this into the plate which you have prepared, and bake in a moderate oven forty-five minutes. Or you may line a deep plate with plain paste, as for squash pies, and turn the mixture into it, and bake forty minutes. This is very nice if the directions are exactly followed.

Lemon Pies, No. 2

The juice of two and the rind of three lemons, one cup of butter, one and a half of sugar, eight eggs. Beat the sugar, butter, lemons, and the yolks of the eggs together; then add the whites beaten to a stiff froth. Bake in deep plates, line with plain paste, fifty minutes in a moderate oven.

Marlborough Pies

Steam until tender six good-sized tart apples, and then run them through the cullender; stir in, while they arc hot, one spoonful of butter; when cool, stir in the yolks of three eggs, the rind and juice of one lemon, and one teacup of sugar, which have been beaten together. Bake in a moderate oven forty minutes, in a deep plate, as squash pies. Cut and bake little cakes of puff paste, and when the pie is cold, garnish it with them.