fruit is to be baked quite full and slightly heaping in the center.  If flavoring is desired, let it be that of some other fruit.  For apple pies, a teaspoonful or two of pineapple juice, a little grated lemon or orange peel, or a little strawberry or quince syrup, may be used for flavoring.  For pies made of apples, peaches, and fruits which are not very juicy, add a tablespoonful or so of water or fruit juice; but for very juicy fruits and berries, dredge the under crust with a tablespoonful of sugar and a little flour mixed together before filling, or stir a spoonful of flour into the fruit so that each berry or piece may be separately floured.

GRAPE JELLY PIE.—­Cook perfectly ripe, purple grapes; rub them through a colander to remove the seeds and skins.  Return the pulp to the fire and thicken with rice flour or cornstarch, to the consistency of thick cream or jelly, and sweeten to taste.  Fill an under crust with the mixture, and bake.  The top may be ornamented with pastry cut in fancy shapes if desired.

JELLY CUSTARD PIE.—­Dissolve three tablespoonfuls of nice, pure fruit jelly in very little warm water, add one and one half cups of milk and two well-beaten eggs, stirring the whites in last.  Bake with under crust only.  Jellies are usually so sweet that no sugar is needed.  Apple, raspberry, currant, strawberry, and quince jellies all make nice pies, prepared in this way.

LEMON PIE.—­Take four tablespoonfuls of lemon juice (one large lemon or two small ones will yield about this quantity), the grated yellow portion only of the rind of half a lemon, and two thirds of a cup of sugar.  Beat the lemon juice and sugar together.  Braid a slightly heaping tablespoonful of cornstarch with as little water as possible, and pour over it, stirring constantly, one half pint of boiling water, to thicken the starch.  Add the lemon and sugar to the starch, and let it cool; then stir in the yolks of two eggs and half the white of one, well beaten together.  Beat thoroughly, pour into a deep crust, and bake.  When done, cover with the remaining whites of the eggs, beaten with one and a half tablespoonfuls of sugar, and brown lightly in the oven.

LEMON MERINGUE CUSTARD.—­Heat two cups of milk to boiling, add a tablespoonful of cornstarch well braided with a little cold milk; let the whole simmer till thickened, stirring constantly.  Allow it to cool, add one third of a cup of sugar and the beaten yolks of two eggs.  Bake in an under crust, and cover with a meringue made of the whites of the eggs beaten to a stiff froth with two tablespoonfuls of sugar mixed with grated lemon peel.  If liked, a spoonful of lemon juice may be added, a few drops at a time, during the beating of the meringue.

ONE-CRUST PEACH PIE.—­Pare and remove the stones from ripe, nice flavored peaches; stew till soft in the smallest quantity of water possible without burning.  Rub through a colander, or beat smooth with a large spoon.  Add sugar as required.  Bake with one crust.  If the peach sauce is evaporated until quite dry, it is very nice baked in a granola crust.  When done, meringue with the whites of two eggs whipped stiff with two tablespoonfuls of sugar.  The flavor is improved by adding by degrees to the egg while whipping, a tablespoonful of lemon juice.  Return to the oven and brown lightly.  Serve cold.