Without Meat.
To twelve apples chopped fine, add six beaten eggs, and a half pint of cream. Put in spice, sugar, raisins or currants just as you would for meat mince pies.
Another.
A cup of molasses, a cup of sugar, half a cup of vinegar, and half a cup of butter, boiled up together for a minute. Then add three crackers pounded and sifted, a half a pint of chopped raisins, two beaten eggs, and spice to suit the taste.
Peach.
If the peaches are dried, stew them first in a little water; if fresh, pare them, but do not take out the stones. Make the pie in a large deep dish, and close the edge well, to prevent the escape of the syrup. The free-stones are best, because most tender; the cling-stones require long cooking.
Rhubarb.
Peel the stalks, and cut them into pieces about an inch long; lay them in a soft cloth in order to absorb some of the juice, as the quantity is very great. Put them in a sauce-pan and stew gently; add sugar enough to make it sweet as you wish, but no water; cover close. Be careful not to stew it so long as to break the pieces. Lay it into dishes for the table, and having baked your paste of the right size, lay it over. Some persons prefer the rhubarb without spice. If any is used, it should be the rind of a lemon.
Rhubarb tarts are good made, like the gooseberry, with a lower crust, and strips laid across the top.
[Squash] or Pumpkin.