The new practical housekeeping

cately brown the top. Pies may be made without first cooking the custard, and the crust may be pricked and baked, but not too hard, before filling. This prevents it from becoming soggy. Reserve white of one egg for frosting, if liked. Less eggs may be used by substituting tablespoon corn-starch for each egg omitted, but when this is used the custard must always be first cooked. For a Raspberry- Custard-pie stir in a handful fresh raspberries, or enough K)r one layer, just before baking ; they will float on top and form a pleasing O change. Any berries may be used. For a Jelly-Custard-pie, heat yolks <5f four eggs with cup sugar and two tablespoons butter ; add cup of any jelly preferred and lastly the beaten whites of eggs and bake in one crust ; making ia meringue of whites of eggs and spreading over top, if liked. For a Chocolate-Custard-pie, take one one-fourth cake Baker's chocolate, grated ; pint boiling water, six eggs, quart milk, half cup white sugar, two teaspoons vanilla ; dis- * ^ dissolve chocolate in very little milk, stir into the boiling water, and boil three minutes; when nearly cold, beat in yolks of all the eggs and whites of three; stir this mixture into milk, season, and pour into good paste; when about half done, spread over the remaining whites whipped to a froth with three tablespoons sugar.ome use three pints milk, omitting the pint water. Makes three ordinary pies or two deep ones. It is better for Custard, Cream and Pumpkin-pies to use deep pie-pans, as directed in Berry-pies and use m i same way. I Deep Fruit Pie. — Line the edge of a deep, oval, earthen pie-dish ! with paste and about half its depth inside ; invert a small cup in centre, an egg cup is best, one that will stand a little above the edge of dish, fill with sliced apples, adding if liked, a quince cut in slices and stewed till tender in a little water and sugar. Or quarter the apples, put in preserving kettle with four tablespoons powdered sugar to a pie, and add water enough to make a thm syrup ; add " « a few blades of mace, and boil the apple in the syrup a few pieces at a time, .to avoid breaking ; take carefully from the kettle and lay them in disKes. When enough apples for the number of pies to be made are ready, add to syrup cinnamon and ' rose-water, or any spice wished. Arrange the apples in pie-plate with the rim lined with paste as above, pour an equal part of the syrup into each pie and cover with top crust; bake a light brown in moderate oven. In making Shallow Fruit-pies the cup is omitted, and some pile fruit high in center of under crust, leaving space round the sides almost bare of fruit, and when the upper crust is put on, press it gently down all around into the groove thus formed, make two or three holes in it for the juice to escape, which when baking boil out of the holes and run all round the groove with a pretty effect. The groove must be made deep enough to hold all juice that boils out or it will run over the pie in streaks. The fruit must also be piled •high enough in the center to prevent this. Whipped cream is delicious with fruit-pies.