CARROT PIE.

Carrot pies are made like squash pies.  The carrots should be boiled very tender, skinned and sifted.  Both carrot pies and squash pies should be baked without an upper crust, in deep plates.  To be baked an hour, in quite a warm oven.

CHERRY PIE.

Cherry pies should be baked in a deep plate.  Take the cherries from the stalks, lay them in a plate, and sprinkle a little sugar, and cinnamon, according to the sweetness of the cherries.  Baked with a top and bottom crust, three quarters of an hour.

WHORTLEBERRY PIE.

Whortleberries make a very good common pie, where there is a large family of children.  Sprinkle a little sugar and sifted cloves into each pie.  Baked in the same way, and as long, as cherry pies.

APPLE PIE.

When you make apple pies, stew your apples very little indeed; just strike them through, to make them tender.  Some people do not stew them at all, but cut them up in very thin slices, and lay them in the crust.  Pies made in this way may retain more of the spirit of the apple; but I do not think the seasoning mixes in as well.  Put in sugar to your taste; it is impossible to make a precise rule, because apples vary so much in acidity.  A very little salt, and a small piece of butter in each pie, makes them richer.  Cloves and cinnamon are both suitable spice.  Lemon-brandy and rose-water are both excellent.  A wine-glass full of each is sufficient for three or four pies.  If your apples lack spirit, grate in a whole lemon.

CUSTARD PIE.

It is a general rule to put eight eggs to a quart of milk, in making custard pies; but six eggs are a plenty for any common use.  The milk should be boiled and cooled before it is used; and bits of stick-cinnamon and bits of lemon-peel boiled in it.  Sweeten to your taste with clean sugar; a very little sprinkling of salt makes them taste better.  Grate in a nutmeg.  Bake in a deep plate.  About 20 minutes are usually enough.  If you are doubtful whether they are done, dip in the handle of a silver spoon, or the blade of a small knife; if it come out clean, the pie is done.  Do not pour them into your plates till the minute you put them into the oven; it makes the crust wet and heavy.  To be baked with an under crust only.  Some people bake the under crust a little before the custard is poured in; this is to keep it from being clammy.

CRANBERRY PIE.

Cranberry pies need very little spice.  A little nutmeg, or cinnamon, improves them.  They need a great deal of sweetening.  It is well to stew the sweetening with them; at least a part of it.  It is easy to add, if you find them too sour for your taste.  When cranberries are strained, and added to about their own weight in sugar, they make very delicious tarts.  No upper crust.