it from being clammy.


CRANBERRY PIE.

Cranberry pies need very little spice. A little nutmeg, or cinnamon,
improves them. They need a great deal of sweetening. It is well to
stew the sweetening with them; at least a part of it. It is easy to
add, if you find them too sour for your taste. When cranberries are
strained, and added to about their own weight in sugar, they make very
delicious tarts. No upper crust.


RHUBARB STALKS, OR PERSIAN APPLE.

Rhubarb stalks, or the Persian apple, is the earliest in gradient for
pies, which the spring offers. The skin should be carefully stripped,
and the stalks cut into small bits, and stewed very tender. These are
dear pies, for they take an enormous quantity of sugar. Seasoned like
apple pies Gooseberries, currants, &c., are stewed, sweetened and
seasoned like apple pies, in proportions suited to the sweetness of
the fruit; there is no way to judge but by your own taste. Always
remember it is more easy to add seasoning than to diminish it.


PIE CRUST.

To make pie crust for common use, a quarter of a pound of butter is
enough for a half a pound of flour. Take out about a quarter part of
the flour you intend to use, and lay it aside. Into the remainder of