[686.] Peach Meringue Pie.— Line a large, deep pie plate with a rich pie crust, brush the surface of crust over with the beaten white of egg and sprinkle over 2 tablespoonfuls finely sifted bread or cracker crumbs; take 1 can preserved peaches, drain off the liquor, put them in the pie plate (with the hollow side up), sprinkle over a little flour, a few spoonfuls sugar, pour over some of the liquor and bake in a medium hot oven till done; in the meantime make the meringue, as follows:—Beat the whites of 5 eggs to a froth, mix them with 2 tablespoonfuls powdered sugar and flavor with a little essence of vanilla; when pie is done draw it to front of oven, spread over the meringue and bake for a few minutes longer; remove it from the oven and set the pie in a cool place; serve cold; sufficient for 10 persons.
[687.] Peach Mountain Pie.— Pare 1 dozen medium sized peaches; line a large deep pie plate with pie crust, fill the plate with the whole peaches, sprinkle over ¾ cup sugar, cover with a thin crust and bake in a medium hot oven.
[688.] Plum Pie.— Remove the pits from some ripe plums, sprinkle the fruit thickly with sugar and let them stand for ½ hour; line a pie plate with crust, put in the plums, cover with crust and bake till done.
[689.] Cranberry Pie.— Wash and stew 1 quart cranberries with 1 cup water; when done press them through a colander or coarse sieve, return the cranberries to saucepan, add 2 cups sugar and boil and stir for 5 minutes; then set aside to cool; line a pie plate with fine crust, brush the surface of crust over with the beaten white of egg and sprinkle over 2 tablespoonfuls finely sifted bread crumbs; put in some of the cranberries, about ½ inch thick, and cover with crossbars of crust (lattice-like); bake a light brown and well done; serve cold.
[690.] Gooseberry Pie.— Top, tail and wash the berries, put them into a pie plate lined with crust, sprinkle plenty of sugar among them, cover with crust and bake till done.
[691.] Blackberry Pie.— Line a deep pie plate with crust; have some ripe blackberries washed and drained; fill the plate with the berries, sprinkle over some sugar, pour into each pie 1 tablespoonful vinegar, dust over a little flour, cover with crust and bake a light brown and well done.
[692.] Huckleberry Pie.— Wash and drain some ripe huckleberries; line a pie plate with crust and cover the bottom of crust with 2 tablespoonfuls finely rolled zwieback; next fill the plate with the berries, sprinkle sugar between and over the fruit, add a little more zwieback, cover with crust and bake in a medium hot oven to a light brown and well done; serve cold dusted with sugar.
[693.] Currant Pie.— Wash and strip some ripe currants and mix them with the same quantity of sugar; line a pie plate with fine pie crust, fill it with the fruit, dust over some flour, cover with top crust, press the edges firmly together and bake till done and to a light brown. Raspberries and currants may be used together for this pie.
[694.] Rhubarb Custard Pie.— Stew 2 cups finely cut rhubarb with 2 cups sugar and ½ cup water; when done strain the rhubarb through a sieve and mix it with 2 well beaten eggs; have a deep pie plate lined with rich pie crust, fill in the mixture, lay fine strips of pie crust across the pie (lattice-like), place the pie in a hot oven and bake till the custard is firm and the crust a light brown.
[695.] Rhubarb Pie.— Line a pie plate with some rich pie crust; remove the skin from some fresh rhubarb and cut it into fine pieces; take for every cup rhubarb 1 cup sugar, fill it into the plate and dust over a little flour; cover with crust and bake till done, which requires about ½ hour; serve cold dusted with powdered sugar.