After the first layer is in sprinkle it well with sugar, then pour over the sugar three or four tablespoons of the prune juice and dust the surface lightly with flour.

Repeat this process till there are three layers, then cut enough of the paste in strips to cover the top of the fruit with a lattice crust and bake the pie in a rather quick oven.

Few pies can excel this in daintiness of flavor.

PLUM PIE

Select large purple plums, about fifteen plums for a good-sized pie; cut them in halves, remove the kernels and dip each half in flour.  Line your pie-tin with a rich paste and lay in the plums, close together, and sprinkle thickly with a whole cup of sugar.  Lay strips of paste across the top, into bars, also a strip around the rim, and press all around the edge with a pointed knife or fork, which will make a fancy border.  Sift powdered sugar on top.  Damson pie is made in the same way.  Eat cold.

RHUBARB PIE

Make a very rich crust, and over the bottom layer sprinkle a large tablespoon of sugar and a good teaspoon of flour.  Fill half-full of rhubarb that has been cut up, scatter in one-fourth cup of strawberries or raspberries, sprinkle with more sugar and flour, and then proceed as before.  Over the top dot bits of butter and another dusting of flour.  Use a good cup of sugar to a pie.  Pinch the crusts together well after wetting them, to prevent the juice, which should be so thick that it does not soak through the lower crust at all, from cooking out.

STRAWBERRY PIE

Make a rich fleischig pie-crust and bake on the reverse side of pie-pan.  Pick a quart of berries, wash and drain, then sugar.  Take the yolks of four eggs beaten well with one-half cup of sugar and stir the beaten whites gently into this mixture.  Pour over strawberries.  Put in pie-crust and bake until brown.  This mixture with most all fruit pies will be found delicious.

SWEET POTATO PIE

Measure one cup of mashed, boiled sweet potatoes.  Thin with one pint of sweet milk.  Beat three whole eggs very light with one-half cup of sugar.  Mix with sweet potatoes.  Season with one-quarter of a nutmeg grated, one teaspoon of cinnamon, and one-half teaspoon of lemon extract.  Line pie-plate with crust, fill with mixture, and bake in quick oven.

VINEGAR PIE

Line a pie-plate with a rich crust and fill with the following mixture:  One cup of vinegar, two of water and two cups of sugar, boil; add a lump of butter and enough cornstarch to thicken; flavor with lemon essence and put in a shell and bake.

MOHNTORTE

Line a form with a rich puff paste, fill with half a pound of white mohn (poppy seed) which has been previously soaked in milk and then ground.  Add a quarter of a pound of sugar and the yolks of six eggs; stir all together in one direction until quite thick.  Then stir the beaten whites, to which add two ounces of sifted flour and a quarter of a pound of melted butter.  Fill and bake.  When done, frost either with vanilla or rose frosting.