Pare and stew the apples till thoroughly done and quite dry. Rub through a colander and sweeten with powdered sugar. When cool add the whites of eggs—three eggs to a pint of apples—and a teacup of cream, whipped. Beat all the ingredients together with a patent egg-whip—one with a wheel if convenient. Spread upon crusts of rich paste, baked in shallow tin pie-plates. Grate nutmeg on each one and pile up three or four deep.—Mrs. S. T.
Apple Pie.
Pare and slice the apples. Make a little thick syrup of white sugar, into which throw a few cloves, allspice, or mace, as you prefer. In this syrup, scald a few apples at a time, taking them out and putting more in till all are slightly cooked. Set aside to cool, then pour into deep pie plates lined with paste. Dredge with flour. Put bits of butter over all. Dredge again. Cover with paste and bake. A glass of brandy or wine will improve it.—Mrs. S. T.
Blackberry Pie.
Pick the berries, but do not wash them. Stew slightly, sweeten, pour into a pie plate, lined with paste. Grate in a little nutmeg, dredge with flour, put on a top crust and bake.
Whortleberry Pie.
Pour just enough boiling water on the fruit to prevent it from sticking to the bottom of the preserving kettle. Boil a minute, sweeten and pour into a pie-plate lined with paste. Dredge with flour, cover with paste and bake.—Mrs. S. T.
Gooseberry Pie.
Put one pound sugar to one of fruit, adding just enough water to prevent it from burning. Cook till it begins to jelly. Then spread over shapes of rich puff paste, already baked.—Mrs. M. C. C.
Tomato Pie.