PIES. 361 



Potato Custard Pie.— Nicely mashed potatoes, 1% cups; sugar, 2 

 cups; milk, 1 qt.; eggs, 5; a little salt, and any flavoring desired. Directigns 

 — Beat the eggs well, mix all, and dip into the pans made ready with the usual 

 paste, or crust, and bake the same as custard pie. 



Sweet Potato Pie. — Sweet potatoes make an equally nice pie, for ail 

 who, like myself, are fond of them, treated the same as their Irish brethren 

 above. 



Bemarks. — Sweet potatoes make a richer pie than the common potato, as 

 much so as good squash makes a pie richer, in quality and flavor, than com- 

 mon pumpkin ; but as the Irish potato keeps the best, a pie can be made of 

 them, after the sweet ones are out of season. 



Apple-Custard Pie. — Moderately tart apples, stewed, and treated the 

 same as the potatoes, above, make a custard pie, of very excellent flavor; using 

 sugar according to the sourness of the apples, with cinnamon, nutmeg, or other 

 spices as you hke, baked with one crust only, in all kinds of custard mixtures. 

 Bars, or strips, as mentioned in cream pie No. 2, above, may be put upon any of 

 them, if one choses to do so. But I think they muss, or mar the pie, in cutting 

 them for the table, hence I think them nicer without bars. 



Apple, Peach, and Other Truit Pies.— Paie and slice, ripe, tart 

 apples from the core, or peaches from the pit, for as many pies as you wish to 

 make at one time; line your plates, or tins, with a crust, having a little baking 

 powder or soda in the flour (one-fourth as much only as for biscuit ; see remarks 

 following Pastry, No. 1), wetting, or not, as you choose, with the flour paste, to 

 prevent the juices from soaking into the crust; put on a layer of the sliced fruit, 

 and sprinkle over light brown sugar according to the sourness of fruit ; then 

 another layer of fruit and sugar, for at least 3 layers, using cinnamon, nutmeg, 

 or any other spices preferred, freely on the last layer, and 2 or 3 spoonfuls of 

 water, unless the fruit is very juicy ; cover with a crust secured from the escape 

 of the juices, Tvath the flour wet, and a few ornamented cuts through the top 

 crust; bake in a moderate oven, and you will have a pie "fit for a king," espe- 

 cially so, if you sprinkle freely of powdered sugar over the top before serving. 

 Blackberries, raspberries, strawberries, cranberries, whortleberries, and stoned 

 cherries, in their season, make an equally nice pie, with the same treatment, 

 remembering this, the sourer the fruit the more sugar. But it is important to 

 remember this also, that pies, not to be eaten the day they are baked, ought to 

 be baked a little longer, or harder, than those to be eaten at once, which pre- 

 vents their absorption of dampness from the air, as well as from the moisture 

 of the pie-mixture. By canning or drying, and stewing when needed, pies from 

 any of the above named fruits may be had at any time of the year. 



Grandmother's Apple Pie.— Line a deep pie-plate with plain paste. 

 Pare sour apples — greenings are best — and cut in very thin slices Allow 1 cup 

 of sugar and a quarter of a grated nutmeg mixed with it. Fill the pie-dish 

 heaping full of the sliced apple, sprinkling the sugar between the layers. It 

 will require not less than six good-sized apples. Wet the edges of the pie with 

 cold water, lay on the covct and press down securely that no juice may escape. 



