The household (of the Detroit free press)

Fill the dish not quite even full and add four tablespoonfuls of sugar to each pie. Sprinkle a little flour on top, then put on the top crust and press around the edge. CHERRY PIE. Remove the stems and stones, cover the tin with rich crust; fill with cherries and add a cup of sugar, tablespoonful flour and a little butter ; add top crust. CHOCOLATE PIE. Cup of butter, two of sugar, one of milk, four of flour, a spoonful of cream of tartar, half a spoonful of salaratus, four eggs and a nutmeg. Beat the butter lignt, then add the sugar gradually, beating until it is a cream, and then add the eggs and milk; mix and stir in the flour, in which the salaratus and cream of tartar have been mixed ; bake fifty minutes. To make the filling, use one square of chocolate, cup of sugar, yolks of two eggs, third of a cup of boiling milk ; mix the scraped chocolate and sugar together, and then add, slowly, the milk and eggs, simmering about ten minutes. This must be perfectly cold before using. ELDERBERRY PIE. Use the clear berries for a pie, and make the same as any berry pie ; season with sugar, a little flour and butter, and always flavor with nutmeg. They are used both dried and canned, with other fruit, such as currants, cherries and grapes in making pies, or a little vinegar, if one hasn't the other fruits and does not like the clear elderberries. FRUIT PIES. Take a deep dish, and line with pastry, as for pie ; invert a cup in the dish, and fill in your fruit ; season, etc., as for any pie, and put in plenty of Water ; put on an upper crust, and bake as usual. When served, lay off the crust, lift out the cup, and you will have plenty of nice rich juice, which the cup has kept for you. Grease the top of the cup. The bottom crust may be baked first if the fruit cooks quickly. MINCE MEA T PIE. 545 GOOSEBERRY PIE. Take green or ripe gooseberries. Put into a tin or porcelain saucepan with enough water to prevent burning, and stew slowly until they break, stirring often. Sweeten abundantly and set by to cool. When cold, pour into a pie dish lined with puff paste, cover with a top crust and bake in a good oven. Eat cold but fresh, with powdered sugar sifted over the top. j JELLY PIE. Yolks of four eggs, one cup sugar, one-half cup butter, one cup of fruit of any kind or preserves, or jelly and fruit is very niced mixed. Bake in pastry, make a meringue of the whites, spread over after the pies are done and set back in the oven to brown. This makes two pies. MINCE MEAT. Make the mince as long as possible before using it, and keep in a stone jar with a tight cover and a bladder tied over the top. Take two pounds lean fresh beef, boiled, and when cold, chopped fine ; one pound beef suet, powdered ; five pounds of apples, pared, cored and chopped ; two pounds of raisins, seeded and chopped ; one pound Sultana raisins, washed and picked over ; two pounds of currants, washed and carefully picked over ; three-quarters of a pound of citron, cut up fine ; two tablespoonfuls of cinnamon ; one powdered nutmeg ; two tablespoonfuls of mace ; one tablespoonful of cloves, and the same each of allspice and fine salt ; two and a half pounds of brown sugar ; one quart of boiled cider, and one pint of pickled blackberries. Bake the pies one day before using, and then warm them slightly before serving.