Prepare a nice crust, butter the inside of a round pot, line it with the crust, pare, quarter and core as many apples as will nearly fill the pot, put a layer in the bottom, season with sugar, cinnamon and a few lumps of butter; put another layer of apples seasoned as before, until the apples are all in ; mix in a bowl a coffeecup of molasses and two of water✪ Pot Apple Pie, pour over the apples, and cover with a orust half an inch thick, — leaving an opening out with your knife across the top both ways,— cover elosely, and bake in the oven an hour and a half, or until the apples are tender, which you can ascertain by trying them with a fork through the opening in the top. When done, leave off Uie lid of the pot a few minutes, and shut up the oven until the top orust begins to brown \ then take out and serve. A Very Oood Apple Take a large coffeecup full of light bread doughy work in it a piece of butter the size of an e^; fill a deep dish with apples slioed thin, put a little water on them, roll out the crust just to oover the dish, and bake until the apples are perfectly soft; then with a knife lift the crust off, lay it upside down on a plate a little larger than the orust; mash the apples with the back of a spoon in the dish they were baked in, put a piece of butter in them aa large as a nutmeg, sugar to your taste; stir well together, spread them on the crust, grate nutmeg over the top, and you have a very nice pie. Better if eaten with cream. ♦ Cherry Pie. Take out the pits, and stew them a few minutes, with plenty of sugar ; line a pie-dish with good crust, fill it with the cherries. 174 COOKERY FROM EJ^ERIBNCE, cover witb crast and bake about half an boor. This is to Im regulated always by tbe beat of the oven. A pie may be bmked in fifteen minutes if put in a bot oven, or in a oooler one will take twenty minutes or balf an bour. Plorenoe Cream Pie. Put in a sauce-pan one cup of water and one of sugar, bring to a boil and stir in a tablespoonful of corn-starch mixed in ft little cold water ; stir it over the fire until it thickens ; grate the rinds of two lemons, take all the pulp o£P them and chop them fine, picking out the seeds ; add two beaten yolks of eggs t«i the corn-starch, then the rind and chopped lemon ; bake in a orast, and when done, cover with a meringue of the whites of the eggs and powdered sugar, beaten together to a stiff froth, and brown slightly in a quick oven. This makes one large pie. Lemon Pie, Ho. 1. One tablespoonful of butter, the same of flour heaping fill], one cup of sugar, the same of cold warier, two eggs, and the rind and juice of one lemon. Warm the butter, beat it with the sugar, add the eggs, then the flour ; beat well together, and add the lemon, and last the water. Bake in a crust ; make a me- ringue of the whites of three eggs and powdered sugar, spread it on the top, and brown slightly in the oven. * Lemon Pie, Ho. 2. The juice and grated rind of one large lemon, one cup of water, one cup of sugar, a tablespoonful of corn-starch, and a piece of butter the size of an egg✪ A Very Good Apple Pie ; boil the water, wet the corn-starch and stir it in ; when it boils again, pour it on the sugar and utter ; after ii cools, add the lemon and egg. Bake in a omst * Peach Pie, No. 1. Make a crust half puff paste, cover your pie-dishes; have ready pared and Quartered ripe peaches✪ Peach Pie No. 1, put a layer of them in ilie dish; sprinkle tSi<<:»^ty wi<^ (irood brown sugar, put another PA8TBT, PUDDINQS, Ac 175 lAjei of peaches and sugar until the dish is Ml, eover the top with sugar, roll out another crust, double it oyer and cut a row of slUs through the centre ) wet the edge of the lower crust, coyer it with the upper crust, press lightly on the edges, trim il around close to the dish with a knife dipped in flour, and bake in a quick oyen half or three-quarters of an hour. All firuit or cummer pies should be eaten the day they are baked.

AI-modernized reading of the original text

Prepare a nice crust, butter the inside of a round pot, line it with the crust, pare, quarter and core as many apples as will nearly fill the pot, put a layer in the bottom, season with sugar, cinnamon and a few lumps of butter; put another layer of apples seasoned as before, until the apples are all in ; mix in a bowl a coffeecup of molasses and two of water, pour over the apples, and cover with a orust half an inch thick, — leaving an opening out with your knife across the top both ways,— cover elosely, and bake in the oven an hour and a half, or until the apples are tender, which you can ascertain by trying them with a fork through the opening in the top. When done, leave off Uie lid of the pot a few minutes, and shut up the oven until the top orust begins to brown \ then take out and serve. A Very Oood Apple Take a large coffeecup full of light bread dough, work in it a piece of butter the size of an egg; fill a deep dish with apples slioed thin, put a little water on them, roll out the crust just to oover the dish, and bake until the apples are perfectly soft; then with a knife lift the crust off, lay it upside down on a plate a little larger than the orust; mash the apples with the back of a spoon in the dish they were baked in, put a piece of butter in them aa large as a nutmeg, sugar to your taste; stir well together, spread them on the crust, grate nutmeg over the top, and you have a very nice pie. Better if eaten with cream. ♦ Cherry Pie. Take out the pits, and stew them a few minutes, with plenty of sugar ; line a pie-dish with good crust, fill it with the cherries. cover with crust and bake about half an hour. This is to be regulated always by the heat of the oven. A pie may be baked in fifteen minutes if put in a hot oven, or in a cooler one will take twenty minutes or half an hour. Plorenoe Cream Pie. Put in a sauce-pan one cup of water and one of sugar, bring to a boil and stir in a tablespoonful of corn-starch mixed in ft little cold water ; stir it over the fire until it thickens ; grate the rinds of two lemons, take all the pulp of them and chop them fine, picking out the seeds ; add two beaten yolks of eggs to the corn-starch, then the rind and chopped lemon ; bake in a orast, and when done, cover with a meringue of the whites of the eggs and powdered sugar, beaten together to a stiff froth, and brown slightly in a quick oven. This makes one large pie. Lemon Pie, No. 1. One tablespoonful of butter, the same of flour heaping fill], one cup of sugar, the same of cold warier, two eggs, and the rind and juice of one lemon. Warm the butter, beat it with the sugar, add the eggs, then the flour ; beat well together, and add the lemon, and last the water. Bake in a crust ; make a meringue of the whites of three eggs and powdered sugar, spread it on the top, and brown slightly in the oven. * Lemon Pie, No. 2. The juice and grated rind of one large lemon, one cup of water, one cup of sugar, a tablespoonful of corn-starch, and a piece of butter the size of an egg ; boil the water, wet the corn-starch and stir it in ; when it boils again, pour it on the sugar and utter ; after it cools, add the lemon and egg. bake in a crust * Peach Pie, No. 1. Make a crust half puff paste, cover your pie-dishes; have ready pared and Quartered ripe peaches, put a layer of them in the dish; sprinkle thickly with good brown sugar, put another PA8TBT, PUDDINQS, Ac 175 lAjei of peaches and sugar until the dish is Ml, eover the top with sugar, roll out another crust, double it oyer and cut a row of slUs through the centre ) wet the edge of the lower crust, coyer it with the upper crust, press lightly on the edges, trim il around close to the dish with a knife dipped in flour, and bake in a quick oyen half or three-quarters of an hour. All firuit or cummer pies should be eaten the day they are baked.

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Pot Apple PieA Very Good Apple PieCherry PieFlorence Cream PieLemon Pie No. 1Peach Pie No. 1

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