The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

small pieces, and stew them till tender; then strain and sweeten them to your taste, bake them with only an under crust. 195. _Cherry and Blackberry Pies._ Cherries and blackberries for pies, should be perfectly ripe; put them in a deep plate, with an under crust, and sprinkle sugar and cinnamon, or cloves, over them; cover them and bake them half an hour. 196. _Grape Pie._ Grapes are the best for pies when very small and tender; if not very small, they should be stewed and strained, on account of the seeds. Sweeten them to your taste, no spice is necessary. 197. _Currant and Gooseberry Pies._ Pick them over, and stew them in just water enough to prevent their burning at the bottom, when tender sweeten them to your taste with sugar, and bake them without any spice, in deep dishes. Some people do not stew the currants before baking them, but they are not apt to be sweet enough, if not previously stewed. 198. _Pumpkin Pie._ Cut your pumpkin in two, take out the seeds, and wash the pumpkin, cut it into small strips, and boil it in just water enough to prevent its burning, when tender turn off the water, and let it steam over a moderate fire for fifteen minutes, taking care it does not burn. Take it up, strain it through the sieve, and if you like the pies very thin, put two quarts of milk, to a quart of the pumpkin, and six eggs; if you wish to have them thick, put a quart only of milk, to a quart of pumpkin, and three eggs. Three eggs to a quart of milk does very well, but they are better with five or six. Sweeten it with molasses or sugar, put in ginger, or grated lemon peel to your taste. Bake them in deep plates from fifty to sixty minutes in a hot oven. 199. _Carrot Pie._ Scrape three good sized carrots, boil them till very tender. Then rub them through a sieve, and mix them with a quart of milk, four beaten eggs, a piece