Pippin Pies

12 fine ripe pippins, pared and grated.

1 lb. white sugar.

1/2 lb butter

6 eggs - whites and yolks separately beaten.

1 lemon - grated peel and juice, with nutmeg.

Cream the butter and sugar, stir in the beaten yolks, then the lemon, nutmeg, and apple; lastly the whites, very lightly. Bake in paste, with cross-bars of the same on top.

Pumpkin Pie (No. 1.)+

1 quart stewed pumpkin - pressed through a sieve. 9 eggs - whites and yolks beaten separately.

2 scant quarts milk. 1 teaspoonful mace.

l 1/2 cup white sugar, or very light brown. Beat all well together, and bake in crust without cover.

Pumpkin Pie (No. 2.)

1 quart pumpkin - stewed and strained. 1 " milk. 1 cup sugar.

7 eggs - beaten very light.

1 teaspoonful ginger, and same of mace and cinnamon each.

Squash Pie

Is made precisely like pumpkin pie, except that, being less rich, it requires one more egg for each pie.

Sweet-Potato Pie (No. 1.)

Parboil, skin, and slice crosswise firm sweet potatoes. Line a dish with paste, put in a layer of sliced potato, sprinkle thickly with sugar, scatter among them a few whole cloves, and cover with more slices. Fill the dish in this order; put a tablespoonful of melted butter in each pie; pour in a little water; cover with crust, and bake.

Eat cold.

Sweet Potato Pie (No. 2.)+

1 lb. mealy sweet potatoes. The firm yellow ones are best. 1/2 cup butter, 3/4 " white sugar. 1 tablespoonful cinnamon. 1 teaspoonful nutmeg. 4 eggs - whites and yolks beaten separately. 1 cup of milk. 1 lemon, juice and rind, and glass of brandy.

Parboil the potatoes, and grate them when quite cold. If grated hot, they are sticky and heavy. Cream the butter and sugar; add the yolk, the spice, and lemon; beat the potato in by degrees and until all is light; then the milk, then the brandy, and stir in the whites. Bake in dishes lined with good paste - without cover.

You may make a pudding of this by baking in a deep dish - well buttered, without paste. Cool before eating.

Irish Potato Pie (or pudding.)+

1 lb. mashed potato, rubbed through a cullender.

1/2 lb. butter - creamed with the sugar.

6 eggs - whites and yolks separately.

1 lemon - squeezed into the potato while hot.

1 cup of milk.

1 teaspoonful nutmeg, and same of mace.

2 cups white sugar.

Mix as you do sweet potato pudding, and bake in open shells of paste. To be eaten cold.

Lemon Pie (or Transparent Pudding.)+

1/2 lb. butter. 1 lb. sugar.

6 eggs - whites and yolks separately. Juice of one lemon.

Grated rind of two.

1 nutmeg.

1/2 glass brandy.

Cream butter and sugar, beat in the yolks, the lemon, spice, and brandy, stirring in the whites at the last.

Bake in pie-crust, open.

You may, if you wish to have these very nice, beat up the whites of but four eggs in the mixture, and whip the whites of four more into a meringue with four tablespoonfuls sugar and a little lemon-juice, to spread over the top of each pie.

Eat cold. They are very nice baked in pattypans.