made Plain and Eajfy. 2,2$ 
*in fofne hard yolks of eggs ; if you cannot get cream* put in 
milk, but cream is befh About two pounds of the root will 
doi 
Tb make an apple pie. 
MAKE a good puff pafte cruft, lay fome round the fides of 
the difh, pare and quarter your apples, and take out the cores* 
Jay a row of apples thick, throw in half the fugar you defign 
for your pie, mince a little lemoh-peel fine* throw over and 
fquecze a iittle lemon over them, then a few cloves, here and 
there one, then the reft of your apples arid the reft of your fu¬ 
gar. You muft fweeten to your palate, and fqueeze a little 
more lemon. Boil the peeling of the apples and the cores in 
fome fair water, with a blade of mace, till it is very good $ 
ftrain it and boil tne fyrup with a little fugar, till there is but 
very little and good, pour it into your pie, put on your upper 
cruft and bake it. You may put in a little (Juince or marmalade, 
if you pleafe. 
Thus make a pear pie, but don*t put in any quince. You 
may butter them when they come out of the oven ; or beat up 
the yolks of two eggs and half a pint of cream, with a little nut¬ 
meg, fweetencd with fugar, take off the lid and pour in the 
cream. Cut the cruft in little three-corner pieces, ftick about 
the pie and fend it to table* 
Tb make a cherry pie . 
MAKE a good criift, lay a little rouhd the Tides of youi* difh, 
throw fugar at the bottom ; and lay in your fruit and fugar at 
top. A few red currants does well with theiii \ put on your lid, 
and bake in a flack overt. 
Make a plumb pie the fatrie way, and a goofeberry pie. If 
you would have it red, let it ftarid a good while in the oven, afc 
ter the bread is drawri. A Cuftard is very good with the goofe¬ 
berry pie. 
T0 make a fah-fijh pie. 
GET a fide of falt-fifti, lay it in water all night, next morn¬ 
ing put it over the fire in a pan of water till it is tender, drain 
it and lay it art the dreffer, take off all the fkin and pick the 
meat clean from the bones, mince it fmall, then take the crumb 
of two French rolls, cut in flices and boil it up with a quart 
of new milk, break your bread very fine with a fpoon, put to 
it your minced fait fifh, a pound of melted butter, two fpoon- 
Q* fuls 
