Line a deep pie-plate with pastry and bake long enough to set the crust on top, but not to brown, or entirely cook it. Have ready a mixture of equal quantities of elderberries and huckleberries with one-fourth as many red currants. Dredge with flour, and sprinkle over all a generous cupful of sugar for a quart of berries; dot the surface with bits of butter,—one tablespoon in all,—cover with a crust which should be well turned under the crust of the lower one, and bake, covered, half an hour, then brown.
Sweet potato pie
Parboil, peel, and when cold, grate enough sweet potatoes to make a pound. Cream a half cupful of butter with three-quarters of a cupful of sugar and the beaten yolks of four eggs, a teaspoonful, each, of powdered cinnamon and nutmeg, the grated potato, the juice and rind of a lemon, a wineglassful of brandy and, last of all, the whites of the eggs. Line a large pie-plate with puff paste, fill with the mixture and bake.
Irish potato pie
Boil and rub through a colander or vegetable press; then proceed as with the sweet potatoes in last recipe, but using a full cupful of sugar.
This pie is even more delicious than the sweet potato compound.
Rhubarb and raisin pie
Peel the rhubarb and cut into inch pieces; pour boiling water over it and let stand for ten minutes. Drain; line the pie-plate with plain paste. Fill the pie with rhubarb, and strew over it one cupful of sugar and one-half cupful of raisins. Add small pieces of butter. Cover with a crust and bake.
Whipped cream pie
(Contributed)