CHOPPING THE MINCEMEAT.
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.