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

of butter of the size of half an egg, a table spoonful of lemon juice, and the grated peel of half a one. Sweeten it to your taste. Bake it in deep pie plates with an under crust and rim. 200. _Potatoe Pie._ Boil Irish or sweet potatoes, till very soft. Take them up, peel and mash them fine. To one quarter of a pound of potatoes put a quart of milk, three ounces of butter, melted; five eggs, a glass of wine, and one of lemon or French brandy. Put in sugar, and mace to your taste. 201. _Marlborough Pie._ Pare tart mellow apples, quarter them, take out the seeds, and stew them in a little water till soft enough to rub through a sieve. To twelve table spoonsful of it when strained, put twelve table spoonsful of sugar, the same quantity of wine, five eggs, six table spoonsful of melted butter, half a pint of milk, the juice and grated peel of half a lemon, and half a nutmeg. Bake it in deep pie plates, without an upper crust. 202. _Custard Pie._ Beat seven eggs with three table spoonsful of rolled sugar, mix them with a quart of milk, flavor it with nutmeg or rosewater. This is good baked either in cups, or deep pie plates, with an under crust. Set the pie plates with the crust in the oven and let it bake a moment before you turn in the custard. To ascertain when the pie is done, stick a clean broom splinter through the center of the pie, if none of the custard adheres to it, it is sufficiently bakes. 203. _A Plain Custard Pie._ Boil a quart of milk with a few peach leaves, or lemon peel; strain it. Put it back on the fire; when it boils, mix a table spoonful of flour, with a little milk, and turn it in, let it boil a minute, then put it with four beaten eggs, and sugar to your taste, and bake it in deep pie plates with an under crust. 204. _Lemon Pie._ Squeeze out