Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

also does instead of cider, but is not so good. This will make about forty pies, and if you have a convenient way of keeping them, you may bake all at once, as they will keep for two months very readily when the weather is cold. If you do not bake all at once, put what is left in a jar, cover the top with melted suet, and over this put a piece of white paper, with a tea-cup of spirits poured on the top; tie it up and keep it where it will not freeze. Where persons have a large family, and workmen on a farm, these pies are very useful. Rhubarb Pie. Peel the stalks, cut them in small pieces, and stew them till very soft in a little water; when done, mash and sweeten with sugar; set it away to cool; make a puff paste, and bake as other pies. Some prefer it without stewing, cutting the stems in small pieces, and strewing sugar over them before the crust is put on. These pies will lose their fine flavor after the first day. They take less sugar than gooseberries. Peach Pie. Take mellow clingstone peaches, pare, but do not cut them; put them in a deep pie plate lined with crust, sugar them well, put in a table-spoonful of water, and sprinkle a little flour over the peaches; cover with a thick crust, in which make a cut in the centre, and bake from three-quarters to one hour. Sweet Potato Pie. Boil the potatoes, skin and slice them; put a layer of potatoes and a layer of good apples sliced thin in a deep dish; put potatoes and apples alternately till the dish is filled, mix together wine, water, sugar, butter and nutmeg, and pour over, cover it with crust, and bake as oyster pie. Pork Mince Pies. Take pieces of fresh pork that have been left from sausage meat, or any trimmings of the hams or shoulders; boil them, then chop. Have two heads nicely washed and cleaned, boil, pick out the bones and chop them;