POTATO PIE.—­Skin some potatoes and cut them in slices; season them; and also some mutton, beef, pork or veal, and a lump of butter.  Put layers of them and of the meat.  A few eggs boiled and chopped fine improves it.

VEAL AND HAM PIE.—­Cut about one pound and a half of veal into thin slices, as also a quarter of a pound of cooked ham; season the veal rather highly with white pepper and salt, with which cover the bottom of the dish; then lay over a few slices of ham, then the remainder of the veal, finishing with the remainder of the ham; add a wineglassful of water, and cover with a good paste, and bake; a bay-leaf will be an improvement.

VINEGAR PIE.—­Five tablespoons vinegar, five sugar, two flour, two water, a little nutmeg.  Put in dish and bake.

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HOW TO MAKE PRESERVES
OF VARIOUS KINDS

APPLE JAM.—­Fill a wide jar nearly half full of water; cut the apples unpeeled into quarters, take out the core, then fill the jar with the apples; tie a paper over it, and put it into a slow oven.  When quite soft and cool, pulp them through a sieve.  To each pound of pulp put three-quarters of a pound of crushed sugar, and boil it gently until it will jelly.  Put it into large tart dishes or jars.  It will keep for five or more years in a cool, dry place.  If for present use, or a month hence, half a pound of sugar is enough.

APPLE MARMALADE.—­Scald apples till they will pulp from the core; then take an equal weight of sugar in large lumps, just dip them in water, and boil it till it can be well skimmed, and is a thick syrup, put to it the pulp, and simmer it on a quick fire a quarter of an hour.  Grate a little lemon-peel before boiled, but if too much it will be bitter.

BARBERRY JAM.—­The barberries for this preserve should be quite ripe, though they should not be allowed to hang until they begin to decay.  Strip them from the stalks; throw aside such as are spotted, and for one pound of fruit allow eighteen ounces well-refined sugar; boil this, with about a pint of water to every four pounds, until it becomes white, and falls in thick masses from the spoon; then throw in the fruit, and keep it stirred over a brisk fire for six minutes only; take off the scum, and pour it into jars or glasses.  Sugar four and a half pounds; water a pint and a quarter, boil to candy height; barberries four pounds; six minutes.

HOW TO PRESERVE BLACK CURRANTS.—­Get the currants when they are dry, and pick them; to every 1-1/4 lbs. of currants put 1 lb. of sugar into a preserving pan, with as much juice of currants as will dissolve it; when it boils skim it, and put in the currants, and boil them till they are clear; put them into a jar, lay brandy paper over them, tie them down, and keep in a dry place.  A little raspberry juice is an improvement.

CHERRY JAM.—­Pick and stone 4 lbs. of May-duke cherries; press them through a sieve; then boil together half a pint of red currant or raspberry juice, and 3/4 lb. of white sugar, put the cherries into them while boiling; add 1 lb. of fine white sugar.  Boil quickly 35 minutes, jar, and cover well.