CURRANT PIES.
Pick and scald your currants; let them stand a few minutes, then pour off the water. Some prefer them stewed. Sugar to your taste. Gooseberries are prepared in the same way.
RHUBARB PIE.
Take off the skin; cut in small pieces; sugar them and put them in the paste, and bake. Some prefer them stewed.
BLACKBERRY PIE.
Wash your blackberries; put them in the paste, with sugar to your taste: bake, and send hot to table. These pies are not good, if they stand long after being baked.
PEACH PIES.
Pare your peaches; cut them in slices; put them in your paste with sugar and a little water, and bake slowly.
FLORENDINES.
Boil a quart of milk; stir into it four tablespoonsful of rice flour; let it boil ten minutes, then add a tea-cup full of powdered loaf sugar, grated nutmeg, a gill of cream, and five eggs beaten very light. Make a puff paste, and bake.