Peach Pie.

Take mellow clingstone peaches, pare, but do not cut them; put them in
a deep pie plate lined with crust, sugar them well, put in a
table-spoonful of water, and sprinkle a little flour over the peaches;
cover with a thick crust, in which make a cut in the centre, and bake
from three-quarters to one hour.


Sweet Potato Pie.

Boil the potatoes, skin and slice them; put a layer of potatoes and a
layer of good apples sliced thin in a deep dish; put potatoes and apples
alternately till the dish is filled, mix together wine, water, sugar,
butter and nutmeg, and pour over, cover it with crust, and bake as
oyster pie.


Pork Mince Pies.

Take pieces of fresh pork that have been left from sausage meat, or any
trimmings of the hams or shoulders; boil them, then chop. Have two heads
nicely washed and cleaned, boil, pick out the bones and chop them; mix
with the other meat, and season as you do other mince pies, they do not
require any suet. The lower crust of mince pies need not be so rich as
the top; always cut several places in the top crust with scissors, to
keep the juice from wasting. When you warm mince pies, do it gradually,
and do not have the crust scorched. Some prefer them cold. When the pies