Bake a rich paste in pie-plates. Have six ready. In these spread stewed strawberries well sweetened; lay one upon another, six deep. In winter, use preserved or canned berries.—Mrs. H.
Cherry Pie.
Seed the cherries first, then scald them in their own juice. Sweeten liberally and pour into a deep pie plate lined with a rich paste. Dredge with flour, cover with a top crust and bake. Scarlet or short-stem cherries are best. It is necessary to scald most fruits, as otherwise the pastry will burn before the fruit is thoroughly done.—Mrs. S. T.
Cranberry Pie.
Prepare as for sauce, stewing two pounds fruit to one pound sugar. Pour into a pie plate lined with paste, cover with a top crust and bake.
Currant Pie.
Wash and thoroughly pick the fruit. Sweeten liberally and put in a yellow baking-dish, adding a little boiling water to melt the sugar; let it simmer a little; then set it aside to cool. Pour into a pie plate, covered with paste. Dredge with flour. Cover with paste and bake.
Apple Pie.
Put a crust in the bottom of a dish. Put on it a layer of ripe apples, pared, cored, and sliced thin, then a layer of powdered sugar. Do this alternately, till the dish is filled. Add a few teaspoonfuls rose water and some cloves. Put on a crust and bake it.—Mrs. E.
Apple Pie.