The household (of the Detroit free press)

Stew and sweeten ripe, juicy peaches after paring and slicing them ; mash smooth and season with nutmeg and stewed lemon peel. Fill PEACH AND PINEAPPLE PIES. 547 the crust and bake until just done ; spread when cold with meringue flavored with vanilla or rose-water. Eat cold. PEACH POT-PIE. Line a deep dish with cream crust; pare nice ripe peaches, leaving them whole, and till the dish. Then take a pint of cream and three tablespoonfuls of sugar, and stir well together ; pour this over the peaches ; dredge on a little flour ; put on a top crust and pinch down well to keep the juice from escaping. Bake thoroughly, that the peaches may be well cooked. PAN PIE. Line a deep tin with pie-crust ; fill with the best tart apples ; cut thin slices of pork and lay over the top ; sweeten with half brown sugar and the best molasses ; a little salt and a sprinkle of allspice ; bake three hours in a slow oven. PEACH COBBLERS. Take a quart and a half of flour, pinch of salt, cup of lard, cold water sufficient to wet the dough (but not soft ; pare the peaches, but not stone them, line the pudding pan in bottom and sides with the crust, place a layer of peaches, butter size of a walnut, plenty of sugar, dredge a little flour, then place a thin layer of crust over that, a layer of fruit, sugar, butter and flour as before, and a tolerable thick crust for the top, make an opening in center and pour nearly a pint of cold water in. Bake from two to three hours. PINEAPPLE PIE. One can of pineapple, cut fine; two cups of sugar; two cups of sweet milk, four eggs and one tablespoonful of butter. Beat the eggs a few minutes, stir in the butter, sugar and milk, add the pineapple and juice lastly, and bake immediately in a moderate oven, in a rich- paste. This quantity is sufficient for two pies. SWEET POTATO PIE. To one pound of potatoes, baked and rubbed through a sieve, add a half pound of butter, three-quarters of a pound of sugar, one pint of milk and six eggs ; flavor with nutmeg or cinnamon and beat the whole together thoroughly. Bake with one crust. This will make three pies. SOUTHERN SWEET POTATO PIE. One pound each of sweet potatoes, boiled and mashed, eggs and white sugar ; sufficient sweet cream or milk to make it a thin batter the consistence of pound cake ; flavor with nutmeg and cinnamon ; extract of lemon or pineapple may be added. Bake in a light puff paste without a top. Beat the eggs separately as for pound cake. Puff paste for above : In a pound and a quarter of sifted flour rub with the hand half a pound of fresh butter ; mix with half a pint of spring (pure) water ; knead well and set it aside for a quarter of an hour, or while you are preparing the potatoes : then roll out thin, spread it with butter, sprinkle flour over it, double in folds and roll again ; repeat this three or four times and let it set an hour in a cold place. This paste, made of salt butter, with the addition of three eggs beaten together, makes a delicious paste for meat or savory pies. SWEET PRUNE PIES. Take a pound of prunes and soak them over night, so that the stones will slip out easily ; stew in water with as many raisins as desired, and sweeten; use less water than for sauce; when both are soft grate in the rind of two lemons and fill the pie, allowing two crusts.