PEACH CREAM PIE

Line a pie-plate with a rich crust and bake, then fill with a layer of sweetened grated peaches which have had a few pounded peach kernels added to them.  Whip one cup of rich cream, sweeten and flavor and spread over the peaches.  Set in ice-chest until wanted.

PEACH PIE, No. 1

Line a pie-plate with a rich pie-crust, cover thickly with peaches that have been pared and sliced fine (canned peaches may be used when others are not to be had), adding; sugar and cover with strips of dough; bake quickly.

PEACH PIE, No. 2

Pare, stone, and slice the peaches.  Line a deep pie-plate with a rich paste, sprinkle a little flour over the bottom crust and lay in your fruit, sprinkle sugar liberally over them in proportion to their sweetness.  Add a few peach kernels, pounded fine, to each pie and bake with crossbars of paste across the top.  If you want it extra fine, with the whites of three eggs to a stiff froth and sweeten with about four tablespoons of pulverized sugar, adding one-fourth of a teaspoon of cream tartar, spread over the pie and return to the oven until the meringue is set.  Eat cold.

PINEAPPLE PIE, No. 1

Line your pie-plate with a rich paste, slice pineapples as thin as possible, sprinkle sugar over them abundantly and put flakes of sugar here and there.  Cover and bake.

You may make pineapple pies according to any of the plain apple pie recipes.

PINEAPPLE PIE, No. 2

Pare and core the pineapple and cut into small slices and sprinkle abundantly with sugar and set it away in a covered dish to draw enough juice to stew the pineapple in.  Bake two shells on perforated pie-plates of a rich pie dough.  When the pineapple is stewed soft enough to mash, mash it and set it away to cool.  When the crust is baked and cool whip half a pint of sweet cream and mix with the pineapple and fill in the baked shell.

PRUNE AND RAISIN PIE

Use one-half pound of prunes, cooked until soft enough to remove the stones.  Mash with a fork and add the juice in which they have been cooked; one-half cup of raisins, cooked in a little water for a few minutes until soft; add to the prune mixture with one-half cup of sugar; a little ground clove or lemon juice improves the flavor.  Bake with two crusts.

PRUNE PIE

Make a rich pie paste.  After the paste is rolled out thin and the pie-plate lined with it, put in a layer of prunes that have been stewed the day before, with the addition of several slices of lemon and no sugar.

Split the prunes in halves and remove the pits before laying them on the pie crust.