The royal baker and pastry cook : $b A manual of practical cookery

Fill baking-dish with sliced peaches, add sugar and water. Cover with pie crust, 6, bake in moderate oven about 30 minutes. Serve hot with cream. =Plum Pie.=—Paste, 5, 3 cups plums; simmer in water, cover with 1½ cups sugar, until tender. Line pie-plate with the paste; wet edges; cover; wash with egg; bake in quick oven 20 minutes. =Pumpkin or Squash Pie.=—Use pie crust, 4 or 6. Mix 3 cups thick stewed and sieved pumpkin or squash, 2 cups milk, 1 cup sugar, 1 teaspoon salt, 2 eggs, ½ teaspoon cinnamon, pinch cloves. Line 2 pie-plates as for custard pie; bake in moderate oven. =Rhubarb Pie.=—Paste, 4, 1½ bunches rhubarb, 1½ cups sugar. Cut fruit in small pieces after stripping off skin, cook it very fast in shallow stewpan, with sugar. Line pie-plate with the paste; wet rim; add rhubarb, cold; lay 3 bars paste across, fastening ends; lay 3 more across, forming diamond-shaped spaces; lay round a rim, wash over with egg, and bake in quick oven 15 minutes. =Tarts: Gooseberry, Currant, Apple, or any other Fruit.=—Time to bake, from ¾ to 1 hour. 1 quart gooseberries, rather more than ½ pound paste, moist sugar to taste. Cut off tops and tails from gooseberries, or pick currants from their stems, or pare and quarter the apples or peaches; put them into pie-dish with sugar, line edge of dish with paste, pour in a little Water, put on cover, ornament edge of paste in the usual manner, and bake it in a brisk oven. =Tartlets.=—Time to bake, ¼ hour. Line some patty-pans with puff paste, fill them with any jam or preserve, and bake lightly. =Open Jam Tart.=—Time to bake, until paste loosens from the dish. Line shallow tin dish with puff paste, put in the jam, roll out some of paste, wet it lightly with yolk of an egg beaten with a little milk and a tablespoon of powdered sugar; cut it in very narrow strips, then lay them across the tart; lay another strip round the edge, trim off outside, and bake in quick oven. Other Desserts =Baked