Make a nice short crust and cover the pie dishes, have ready pared and quartered ripe peaches or canned peaches, put a layer of them in a dish, sprinkle thickly with sugar, bits of butter and sprinkle with cinnamon and 1 tablespoon of flour, roll out another crust, double it over and cut a row of slits through the center, wet the edge of the lower crust, press lightly on the edges, trim it around, close to the dish with a knife dipped in flour and bake in a quick oven ¹⁄₂ to ³⁄₄ of an hour. All fruit pies should be eaten the day they are baked.
Mince Pie.
Boil 4 lbs of lean meat, chop very fine, add twice the quantity of apples, also chopped and ¹⁄₂ lb of raw suet chopped very fine, then add 3 lbs of seeded raisins, 2 lbs of currants, 2 lbs of citron chopped, grated rind and juice of 4 lemons, sweeten to taste with brown sugar and add 3 qts of cider and 1 pint Madeira Wine, 1 tablespoon of cinnamon, cloves, mace. This mixture can be put in glass jars to use when needed, between 2 rich pie crusts for pie.
Pumpkin Pie.
2 teacups of pumpkins, 2 eggs, 3 cups of milk, ¹⁄₂ teaspoon of salt, 1 tablespoon cornstarch, 1 tablespoon cinnamon, ginger, 1 cup of sugar.
Berry Pie.
Make a rich crust and line the pie dishes, put in the fruit with ¹⁄₂ cup of sugar, bits of butter and 1 tablespoon of flour, sprinkle over the top. An egg beaten up and added to it will keep it from running out.
Chocolate Pie.
2 cups of milk, 2 eggs, ²⁄₃ cups of sugar, 2 tablespoons of corn starch, 2 tablespoons of chocolate, butter, size of a hickory nut. Heat milk, chocolate and sugar together, then add cornstarch dissolved in a little cold milk and the beaten yolks of the eggs. Let all cook until thickened. Flavor with vanilla and bake with only the under crust. When baked cover with 2 beaten whites of eggs mixed with a little sugar. Put in oven again and brown slowly.