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PASTRY, PIES AND TARTS. 335

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.

Huckleberry and blackberry pies are improved by putting into them a little ginger and cinnamon.

JELLY AND PRESERVED FRUIT PIES.

PRESERVED fruit requires no baking; hence, always bake the shell and put in the sweetmeats afterwards ; you can cover with whipped cream, or bake a top crust shell ; the former is preferable for delicacy.

CRANBERRY PIE.

TAKE fine, sound, ripe cranberries and with a sharp knife split each one until you have a heaping coff eecupf ul ; put them in a vege- table dish or basin ; put over them one cupful of white sugar, half a cup of water, a tablespoon full of sifted flour ; stir it all together and put into your crust. Cover with an upper crust and bake slowly in a moderate oven. You will find this the true way of making a cran- berry pie. Newport Style.

CRANBERRY TART PIE.

AFTER having washed and picked over the berries, stew them well in a little water, just enough to cover them; when they burst open

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