1093. Green-gage Pie.
—Select one dozen ripe, sound, green-gages; cut them in two, remove the stones, and put them in a vessel with three ounces of powdered sugar. Finish the same as for pineapple pie ([No. 1087]).
1094. Plum Pie.
—To be prepared as for the above ([No. 1093]), substituting one dozen plums for the green-gages.
1095. Strawberry Pie.
—Have a pie-plate lined as for pineapple pie ([No. 1087]), lay in three-quarters of a pound of apple sauce ([No. 1328]), arrange the strip around, then place it in the oven for thirty minutes only; remove to the oven door, dredge profusely the strip with powdered sugar, return to the oven, close the door, and leave it for two minutes to let the sugar melt. Take it out, and let it get thoroughly cold, then, with a spoon, remove half of the apple sauce, and fill the interior with a pint and a half of well-picked and cleaned strawberries, mixed with two ounces of powdered sugar. Spread two ounces of apple jelly ([No. 1327]) evenly over the strawberries, and serve.
1096. Raspberry Pie.
—Have the pie prepared exactly the same as for strawberry pie ([No. 1095]), and fill it with a pint and a half of well-picked and cleaned raspberries mixed with two ounces of powdered sugar, and spread evenly over the top two ounces of apple jelly ([No. 1327]); then serve.
1097. Blackberry Pie.
—Blackberry pie is to be prepared exactly the same as strawberry pie ([No. 1095]), only substituting a pint and a half of well-picked and cleaned blackberries for the strawberries.