PLUM PIE.
268. Cut your plums in two, and take out the stones. Make a paste, line your pie plates, put in a layer of fruit and one of sugar, in the proportion of three-quarters of a pound of sugar to one pound of fruit. Roll out some paste, cover the pies and bake them in a moderate oven. Leave an opening in the centre of the lid to allow the steam to escape while they are baking.
QUINCE DUMPLINGS.
269. Pare and core your quinces, put them in a sauce-pan with very little water, and as soon as they begin to get tender take them out. Make a paste of six ounces of butter to a pound of flour, cover the fruit, tie them in dumpling cloths and boil them.
PEACH DUMPLINGS.
270. Choose large free-stone peaches; peel them, make a paste of six ounces of butter to one pound of flour; cover each peach with this paste, and boil them in cloths or nets till the fruit is tender. They are very nice. Serve with sugar and cream.
APPLE DUMPLINGS.
271. Make a paste of six ounces of butter to a pound of flour. Pare your apples, take out the cores, and cover them with the paste; tie them in cloths and boil them till the apples are tender. Serve with sugar and cream, or molasses and butter.
CHERRY PIE.
272. Stew your cherries with sugar, in the proportion of a pound of cherries to half a pound of sugar, and stir in a little flour to thicken the syrup. Make a paste, as rich as you like, line your pie plates, fill with the fruit, and cover with a lid of the paste.