The Pattern cook-book

The common red or morella cherries are the best for pies. Stone the cherries, line deep pie-plates with good plain paste, nearly fill them with the cherries, sprinkle four large table-spoonfuls of sugar over each pie, and dredge lightly with flour. Cover each pie with an upper crust, which should be rolled as thin as possible ; make a vent in the center, and press the edges lightly together so the juices will not escape during the baking. Serve the pies the same day they are baked, else the under crust will become heavy. Sprinkle powdered sugar over each pie just before sending to table. COCOANUT CUSTARD PIE. Two eggs. One pint of milk. One-quarter tea-spoonful of nutmeg. One-half cupful of sugar. One cupful of prepared cocoanut. One-quarter tea-spoonful of salt. Beat the eggs and sugar together until light ; then add the milk, nutmeg, cocoanut and salt. Line a deep piedish with crust, pour the mixture in, stirring well, and bake thirty minutes. The above quantities will make one thick pie or two rather thin ones. HUCKLEBERRY PIE. Select the pie-tins that are to be used, and fill them evenly with berries, to determine how many will be required. Throw the berries into a pan, look them over carefully, remove all the stems, and wash the berries. Drain off all the water from them, but do not dry them in a towel. Wipe the pie-dishes clean, dust a little flour in the bottom of each, line them with paste, following carefully the directions previously given. When ready for the berries drain them once more, and sift flour over them until each berry becomes a little white ball, but taking care to leave no surplus flour in the bottom of the pan containing the berries. Allow a scanty cupful of sugar to each pie, stir it well into the fruit, and turn the latter into the pie-plates. Cover each pie with an upper crust, and press the edges well together, for much of the richness of the berries will be lost if the juice escapes in baking. Bake an hour, and serve cold, with sugar sifted over the top. Flouring the berries in this way, while still a little wet from the washing, will make just enough thickening to counteract the excessive amount of juice these berries are capable of giving off. BLACKBERRY PIE. Look the berries carefully over, place them in the pietin (which has previously been fitted with an under-crust), add half a cupful of sugar and a table-spoonful of water, and place a thick dusting of flour on the top. Cover with an upper crust and bake an hour. Currants mixed with blackberries also make a delicious pie, three times as many blackberries being used as cur- rants. Sweeten with a cupful of sugar, if currants are used. RHUBARB PIE (pIE-PLANT). Peel or string the rhubarb by breaking a piece off each stem end and stripping down the thin skin that will be found clinging to the broken portion. Break the rhubarb into small pieces, and measure it in a pie-dish to ascertain the quantity needed. Place the pieces in a pan, flour them until they are quite white and add a cupful of sugar to each pie. Line a pie-dish, put in the rhubarb, with the sugar well stirred into it, cover with the uppercrust, and bake an hour. Serve cold, sprinkling powdered sugar on top. DELICATE PUFF PIE. The following will make two pies : Five eggs.