RHUBARB PIE. (Cooked.)

Skin the stalks, cut them into small pieces, wash and put them in a stewpan with no more water than what adheres to them; when cooked, mash them fine and put in a small piece of butter; when cool, sweeten to taste; if liked, add a little lemon-peel, cinnamon or nutmeg; line your plate with thin crust, put in the filling, cover with crust and bake in a quick oven; sift sugar over it when served.

PINEAPPLE PIE.

A grated pineapple, its weight in sugar, half its weight in butter, one cupful of cream, five eggs; beat the batter to a creamy froth, add the sugar and yolks of the eggs, continue beating till very light; add the cream, the pineapple grated and the whites of the eggs beaten to a stiff froth.  Bake with an under crust.  Eat cold.

GRAPE PIE.

Pop the pulps out of the skins into one dish and put the skins into another.  Then simmer the pulp a little over the fire to soften it; remove it and rub it through a colander to separate it from the seeds.  Then put the skins and pulp together and they are ready for pies or for canning or putting in jugs for other use.  Fine for pies.

DAMSON OR PLUM PIE.

Stew the damsons whole in water only sufficient to prevent their burning; when tender and while hot, sweeten them with sugar and let them stand until they become cold; then pour them into pie dishes lined with paste, dredge flour upon them, cover them with the same paste, wet and pinch together the edges of the paste, cut a slit in the centre of the cover through which the vapor may escape and bake twenty minutes.

[Illustration:  CHOPPING THE MINCEMEAT.]

PEACH PIE.

Peel, stone and slice the peaches.  Line a pie plate with crust and lay in your fruit, sprinkling sugar liberally over them in proportion to their sweetness.  Allow three peach kernels chopped fine to each pie; pour in a very little water and bake with an upper crust, or with cross-bars of paste across the top.

DRIED FRUIT PIES.

Wash the fruit thoroughly, soak over night in water enough to cover.  In the morning stew slowly until nearly done in the same water.  Sweeten to taste.  The crust, both upper and under, should be rolled thin; a thick crust to a fruit pie is undesirable.

RIPE BERRY PIES.

All made the same as “Cherry Pie.”  Line your pie-tin with crust, fill half full of berries, shake over a tablespoonful of sifted flour (if very juicy) and as much sugar as is necessary to sweeten sufficiently.  Now fill up the crust to the top, making quite full.  Cover with crust and bake about forty minutes.