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 heaping cup of sugar and cook five minutes more. When as thick as oatmeal mush, take them off the fire and put through the colander; line a tin with crust, fill with 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.
Orange Pie
1 orange. 1 cup of water. 1 small cup of sugar. 2 teaspoonfuls corn-starch. Butter the size of a hickory-nut. Yolk of one egg.
Grate the rind of the orange, and then squeeze out the juice. Beat the yolk of the egg, add the water, with the corn-starch stirred in, orange juice and rind and butter, and cook till it grows rather thick. Bake your crust first; then bake the orange filling in it; then beat the white of your egg with a tablespoonful of granulated sugar, and put over it and brown. This is an especially nice rule.
Lemon Pie
Make exactly as you did the orange-pie, but put in a good-sized cup of sugar instead of a small one, with a lemon in place of the orange.
Tarts
Whenever Margaret made pie she always saved all the bits of the 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 tarts for lunch.