APPLE PIE.

When you make apple pies, stew your apples very little indeed; just
strike them through, to make them tender. Some people do not stew
them at all, but cut them up in very thin slices, and lay them in
the crust. Pies made in this way may retain more of the spirit of the
apple; but I do not think the seasoning mixes in as well. Put in sugar
to your taste; it is impossible to make a precise rule, because apples
vary so much in acidity. A very little salt, and a small piece of
butter in each pie, makes them richer. Cloves and cinnamon are both
suitable spice. Lemon-brandy and rose-water are both excellent. A
wine-glass full of each is sufficient for three or four pies. If your
apples lack spirit, grate in a whole lemon.


CUSTARD PIE.

It is a general rule to put eight eggs to a quart of milk, in making
custard pies; but six eggs are a plenty for any common use. The
milk should be boiled and cooled before it is used; and bits of
stick-cinnamon and bits of lemon-peel boiled in it. Sweeten to your
taste with clean sugar; a very little sprinkling of salt makes them
taste better. Grate in a nutmeg. Bake in a deep plate. About 20
minutes are usually enough. If you are doubtful whether they are done,
dip in the handle of a silver spoon, or the blade of a small knife; if
it come out clean, the pie is done. Do not pour them into your plates
till the minute you put them into the oven; it makes the crust wet
and heavy. To be baked with an under crust only. Some people bake the
under crust a little before the custard is poured in; this is to keep