FRENCH PEACH PIE
Put the crust in the pie-dish as before; boil a cup of sugar with two tablespoonfuls of water till it thickens. Lay quarters of peaches in the paste, round and round, evenly, no one on top of the other. Break ten peach-stones and arrange the kernels evenly on top; then pour the syrup over, and put a few narrow strips of crust across the pie, four each way, and bake.
CRANBERRY PIE
Cook a quart of cranberries till tender, with a small cup of water; when they have simmered till rather thick, put in a heaped cup of sugar and cook five minutes more. When as thick as oatmeal, take them off the fire and put through the colander; line a tin with crust, fill with the berries, put strips of crust across, and bake. A nice plan is to take half a cup of raisins and a cup of cranberries for a pie, chopping together and cooking with water as before, adding a sprinkling of flour and a little vanilla when done.
TARTLETS
Whenever Margaret made a tart she always saved all the bits of crust and rolled them out, and lined patty-pans with them and baked them. She often filled them with raw rice while they baked, to keep them in shape, saving the rice when they were done. She filled the shells with jelly, and used the tartlets for lunch.
CANDY
Margaret did not wait till she reached the recipes for candy at the back of her book before she began to make it. She made it all the way along, whenever another little girl came to spend the afternoon, or it was such a rainy day that she could not go out. Nearly always she made sugar candy, because it was such fun to pull it, and she used the same recipe her mother used when she was a little girl.