Two tea-spoonfuls of salt; two great spoonfuls of sifted cinnamon;
one great spoonful of ginger. Ginger will answer very well alone for
spice, if you use enough of it. The outside of a lemon grated in is
nice. The more eggs, the better the pie; some put an egg to a gill
of milk. They should bake from forty to fifty minutes, and even ten
minutes longer, if very deep.


CARROT PIE.

Carrot pies are made like squash pies. The carrots should be boiled
very tender, skinned and sifted. Both carrot pies and squash pies
should be baked without an upper crust, in deep plates. To be baked an
hour, in quite a warm oven.


CHERRY PIE.

Cherry pies should be baked in a deep plate. Take the cherries from
the stalks, lay them in a plate, and sprinkle a little sugar, and
cinnamon, according to the sweetness of the cherries. Baked with a top
and bottom crust, three quarters of an hour.


WHORTLEBERRY PIE.

Whortleberries make a very good common pie, where there is a large
family of children. Sprinkle a little sugar and sifted cloves into
each pie. Baked in the same way, and as long, as cherry pies.