Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

and cutting each in half. While hot, insinuate the blade of a knife between upper and lower crust, to loosen them. Let the pie get cold; lift the crust and spread whipped cream upon the peaches. Cover again, strew powdered sugar upon the top crust and eat. Creamed raspberry pie Line a pie-dish with good pastry and fill it three-quarters full of red raspberries strewed with granulated sugar. Cover with an upper crust, but rub the edges of this and of the lower crust with butter to prevent their sticking together. Make a cream of a cupful of hot milk thickened with a teaspoonful of corn-starch wet with cold milk. Stir in two tablespoonfuls of sugar, remove from the fire, and when cool whip in the stiffened whites of three eggs. When the pie is done and is cold, lift off the upper crust and cover the raspberries with the “cream.” Replace the cover and sift powdered sugar over it. Cherry pie Many persons make a cherry pie without stoning the cherries. That stoning them is a trouble is not to be denied, but the result is so satisfactory that it really seems worth while to take the pains to accomplish it. In stoning cherries, use a sharp knife and save all the juice. Grease a deep pie-dish and line it with good puff pastry. Fill the pastry shell with the cherries and the juice that flowed from them in the stoning process. Cover with a thin crust, cut slits in this for the escape of the steam, and bake. Eat cold. Cranberry pie Seed a cupful of raisins and chop them into bits. Cut into halves two cupfuls of cranberries and mix them with the minced raisins. Add two even cupfuls of sugar, a cupful of water, two tablespoonfuls of flour and a few drops of lemon juice. Line deep pie-plates with puff paste; fill each with the mixture, put on a thin upper crust and cut slits in this for the escape of the steam. Bake in a good oven to a golden brown. When cold, sprinkle with