The new practical housekeeping

Berry-pie. — Allow two heaping tablespoons sugar and teaspoon corn-starch, or tablespoon flour for each pie, mix thoroughly together, and after lining pie-pan with a good paste, sprinkle one tablespoon of the mixture evenly over bottom, put berries in smoothly, sprinkle over remainder of sugar mixture, and if wanted very rich, bits of butter also, cover with upper crust and bake in moderate oven. A little more sugar or flour is needed for some kinds of berries than others, according to their tartness or juciness. Cranberries will require double the above quantities, and are nice baked with a Diamond Top made as follows: roll a piece of nice paste very thin, cut into strips a sixth of an inch wide and place in cross-bars three-quarters of an ^^^^^^^ inch apart over each pie, making diamond-shaped spaces ; pinch down the ends, trim off dough, cutting close to rim of pan, and place around the edge, the strip of paste cut with the jagger, as illustrated in the preface ; a handsomer cover is made by also cutting the strips for the top with the jagger. The diamond top is very nice for any berry or fruit pie. Berry-pies are best served cola, unless directed otherwise in recipes. For canned Berry-pies, if the berries are put up with sugar, they will not need any more sweetening, and little if any flour or cornstarch, though this will depend on quantity of juice used. If canned without sugar, follow first rule. Dried Berry-pies can be made to rival fresh fruit in flavor by putting the berries in without stewing. Sprinkle bottom crust with sugar mixture as above, then put in smoothly as many berries as will be required to make a full pie when done, remembering that they swell fully a third in cooking, sprinkle over rest of mixture and add water in same proportion as if stewing the fruit, cover with crust and bake. Or first stew the fruit and proceed as above. Two dried fruits combined, as raspberries and blackberries; or raspberries and apples; or with larger fruits, peaches and apples make a palatable pie. A wise authority on cookery has said "Never spice either fresh or dried fruits, lest you destroy their flavor; if it is desirable to heighten the flavor of any fruit in pies, sauces etc., add juice from another fruit. For instance, flavor apples with pine-apple or quince ; strawberries with orange or pine-apple ; or raspberries with currants." Carrot-pie. — Thoroughly clean and scrape some carrots, boil till tender and mash through a sieve. To a pint strained pulp and six well-beaten eggs add three pints boiling milk, two tablespoons melted butter, juice of half and grated rind of whole lemon, and sugar to taste. Bake in deep pie-pan in one crust. Or make like Pumpkin-pie, which it resemblea. Creamless Pie. — Use yolks of two eggs, two-thirds cup sugar, half cup flour and one pint milk; mix eggs, flour and sugar thoroughly and stir into milk when it boils; flavor with lemon or vanilla. Bake a crust, pour mixture in, and place in oven fifteen minutes; make a meringue of the whites of eggs. A cup raisins may be added to either of above, if flavor is liked. Whipped-Cream-pie. — Cover a buttered "pie-plate with Puff or Short Paste rolled very thin, and cut off about an inch from the edge all around the plate. Spread over very evenly a thin layer of cooked paste made as for Boston Cream Puffs, page SO. Put a tube,