Allow a cup of sugar to a quart of fruit, but no spices. Stone
cherries. Prick the upper crust half a dozen times with a fork to let out
the steam.
For rhubarb or pie-plant pies, peel the stalks; cut them in little bits,
and fill the pie. Bake with an upper crust.
CUSTARD PIE.
Line and rim deep plates with pastry, a thin custard pie being very poor.
Beat together a teacupful of sugar, four eggs, and a pinch of salt, and
mix slowly with one quart of milk. Fill the plate up to the pastry rim
_after it is in the oven_, and bake till the custard is firm, trying, as
for squash pies, with a knife-blade.
MINCE-MEAT FOR PIES.
Two pounds of cold roast or boiled beef, or a small beef-tongue, boiled
the day beforehand, cooled and chopped; one pound of beef-suet, freed from
all strings, and chopped fine as powder; two pounds of raisins stoned and
chopped; one pound of currants washed and dried; six pounds of chopped
apples; half a pound of citron cut in slips; two pounds of brown sugar;
one pint of molasses; one quart of boiled cider; one pint of wine or
brandy, or a pint of any nice sirup from sweet pickles may be substituted;
two heaping tablespoonfuls of salt; one teaspoonful of pepper; three
tablespoonfuls of ground cinnamon; two of allspice; one of clove; one of
mace; three grated nutmegs; grated rind and juice of three lemons; a
cupful of chopped, candied orange or lemon peel.
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