666 HOME AND HOUSEHOLD. 



Mince Pie. Three cups chopped cooked meat, six cups of apples chopped fine. 

 Make moist with boiled cider, and sweeten with molasses or dark sugar. Spice to 

 your taste, using cloves, cinnamon, allspice, and a very little black pepper. Put 

 currants and raisins into the pies when ready to bake. 



Ripe Fruit Pies Peach, Cherry, Plum, Currant, and Strawberry. Line 

 your dish with paste. After picking over and washing the fruit carefully (peaches 

 must be pared, and the rest picked from the stem), place a layer of fruit and a layer 

 of sugar in your dish, until it is well filled, then cover it with paste, and trim the edge 

 neatly, and prick the cover. Fruit pies require about an hour to bake in a thoroughly 

 heated oven. 



Raisin Pie. Take one pound of raisins. Turn over them one quart of boiling 

 water. Keep adding, so there will be a quart when done. Grate the rind of one 

 lemon into a cup of sugar, three teaspoonfuls of flour, and one egg. Mix well 

 together. Turn the raisins over the mixture, stirring the while. This makes three 

 pies. Bake as other pies. 



Crumb Pie. Line a plate with nice paste. Rub together one-half cup flour, 

 three-quarters cup brown sugar, one large tablespoon butter, until it grains. Fill the 

 pie, and bake fifteen minutes. This is excellent. 



Apple Pot-Pie. Make a crust. With half of it line the sides of a stewpan 

 having a close-fitting cover (a porcelain or granite one is the best). Fill the centre 

 with peeled and sliced apples, and add to them a cupful of syrup, a pinch of ground 

 cinnamon, another of salt, and a little butter, or use sugar and a little water instead 

 of the syrup. Wet the edges of the crust, and fit the balance of it over the top of 

 the apple's, being careful to have the saucepan only two-thirds full, in order to give 

 room for rising. Put the cover on, and boil for an hour without once lifting it, but 

 be careful it does not stand in a place so hot as to burn. Cut the top crust into four 

 equal parts. Dish the apples and lay the crust from the sides. Cut into even pieces 

 around the outer edge, and then the top crust over all, and serve hot. 



Christmas Pies. One-half pound apples, one-fourth pound figs, one-fourth 

 pound currants, one-fourth pound raisins, one-fourth pound sugar, one-half ounce 

 cinnamon, one-half ounce ginger, one pound flour, one-fourth pound lard, one tea- 

 spoonful baking-powder. Peel and core the apples, and cut them into small dice. 

 Put them in a basin with the sugar. Mince the figs fine. Stone and mince the 

 raisins (or use sultana raisins). Pick, and rub the currants very carefully with a cloth. 

 Put all into a basin with the apples and sugar. Add the cinnamon and ginger, and 

 any other flavoring that is liked. Mix all well together. The mince is all the better 

 of being prepared some time before it is wanted. For the crust, mix the flour, lard, 

 a teaspoonful of baking-powder, and a pinch of salt, well together, then add enough 

 cold water to make a stiff paste. Roll out to about a quarter of an inch thick. The 

 pies can either be made in small tins or soup plates. Rub the tins or plates well with 

 lard, cut the pastes to the right size, put the mince-meat in carefully, wet round the 

 edges, and cover the top with paste, and bake in a not too quick oven. 



Custard Pie. Make a custard of the yolks of tRree eggs with milk. Season to 

 taste. Bake it in an ordinary crust. Put it in a brick oven, that the crust may not 

 be heavy, and as soon as that is heated, remove it to a place in an oven of a more 

 moderate heat, that the custard may bake slowly and not curdle. When done, beat 

 the whites to a froth. Add sugar, and spread over the top, and return to the oven 

 to brown slightly. A small pinch of salt added to a custard heightens the flavor. A 

 little soda in the crust prevents it from being heavy. Very nice. 



