RHUBARB TARTS.
264. Cut your fruit in pieces, strew over it plenty of sugar, and stew it till it is soft, then mash it fine. Line your pie plates with good light paste, bake it, and when the shells are cold fill them with the stewed fruit.
RIPE PEACH PIE.
265. Pare your peaches, cut them in halves or quarters according to their size; lay them in a dish, and between every layer of peaches strew sugar according to the acidity of the peach. Line your pie plates with a paste, then put in the fruit and cover with a lid of paste, leaving a small opening in the centre for the steam to escape.
Ripe peach pie may be made without any sugar; when the pie is baked take off the top crust, mash the fruit, and add as much sugar as will sweeten it. Be careful not to break the crust as it will disfigure the pie.
PEACH POT PIE.
266. Line the sides of a deep pot with a paste made in the proportion of half a pound of butter to one pound of flour. Then pare and slice some peaches, sugar them to your taste, and fill up the pot and cover the top with the paste, leaving an opening in the middle of the crust to permit the steam to escape while the pie is baking. Bake it in a moderately hot oven, and when cold serve it with cream.
QUINCE PIE.
267. The quinces are prepared in the same manner as for quince marmalade. Make your paste, line your pie plates, fill them with the marmalade, cover with a lid of paste and bake them.
Quince pies made in this way, are excellent during the winter when fruits are scarce.