Directions for Cookery, in its Various Branches

no longer sticks to them, and is quite light. Then let it stand an hour to cool. Cut off pieces for the bottom and top; roll them out thick, and roll out a long piece for the sides or walls of the pie, which you must fix on the bottom so as to stand up all round; cement them together with white of egg, pinching and closing them firmly. Then put in the ingredients of your pie, (which should be venison, game, or poultry,) and lay on the lid or top crust, pinching the edges closely together. You may ornament the sides and top with leaves or flowers of paste, shaped with a tin cutter, and notch or scollop the edges handsomely. Before you set it in the oven glaze it all over with white of egg. Bake it four hours. These pies are always eaten cold, and in winter will keep two or three weeks, if the air is carefully excluded from them; and they may be carried to a considerable distance. A PYRAMID OF TARTS. Roll out a sufficient quantity of the best puff paste, or sugar paste; and with oval or circular cutters, cut it out into seven or eight pieces of different sizes; stamping the middle of each with the cutter you intend using for the next. Bake them all separately, and when they are cool, place them on a dish in a pyramid, (gradually diminishing in size,) the largest piece at the bottom, and the smallest at the top. Take various preserved fruits, and lay some of the largest on the lower piece of paste; on the next place fruit that is rather smaller; and so on till you finish at the top with the smallest sweetmeats you have. The upper one may be not so large as a half-dollar, containing only a single raspberry or strawberry. Notch all the edges handsomely. You may ornament the top or pinnacle of the pyramid with a sprig of orange blossom or myrtle. APPLE AND OTHER PIES. Take fine juicy acid apples; pare, core, and cut them into