the yolks of two
eggs mixed with a tablespoon of brown sugar. Add to the flour in which
you have previously sifted two teaspoons of baking-powder. Handle the
dough as little as possible in mixing. Bake in round rings in a hot oven
until a light brown. When baked, sift pulverized sugar over the top and
fill the hollow centre with a compote of peaches. Heap whipped cream or
ice-cream on top of each one, the latter being preferable.

MOCK CHERRY PIE

Cover the bottom of pie-plate with rich crust; reserve enough for upper
crust. For filling use two cups of cranberries, cut in halves; one cup
of raisins, cut in pieces; two cups of sugar, butter the size of walnut.
Dredge with flour, sprinkle with water. Bake thirty minutes in a
moderate oven.

PEACH CREAM PIE

Line a pie-plate with a rich crust and bake, then fill with a layer of
sweetened grated peaches which have had a few pounded peach kernels
added to them. Whip one cup of rich cream, sweeten and flavor and spread
over the peaches. Set in ice-chest until wanted.

PEACH PIE, No. 1

Line a pie-plate with a rich pie-crust, cover thickly with peaches that
have been pared and sliced fine (canned peaches may be used when others
are not to be had), adding; sugar and cover with strips of dough; bake
quickly.

PEACH PIE, No. 2

Pare, stone, and slice the peaches. Line a deep pie-plate with a rich
paste, sprinkle a little flour over the bottom crust and lay in your
fruit, sprinkle sugar liberally over them in proportion to their
sweetness. Add a few peach kernels, pounded fine, to each pie and bake
with crossbars of paste across the top. If you want it extra fine, with
the whites of three eggs to a stiff froth and sweeten with about four
tablespoons of pulverized sugar, adding one-fourth of a teaspoon of
cream tartar, spread over the pie and return to the oven until the
meringue is set. Eat cold.

PINEAPPLE PIE, No. 1

Line your pie-plate with a rich paste, slice pineapples as thin as
possible, sprinkle sugar over them abundantly and put flakes of sugar
here and there. Cover and bake.

You may make pineapple pies according to any of the plain apple pie
recipes.

PINEAPPLE PIE, No. 2

Pare and core the pineapple and cut into small slices and sprinkle
abundantly with sugar and set it away in a covered dish to draw enough
juice to stew the pineapple in. Bake two shells on perforated pie-plates
of a rich pie dough. When the pineapple is stewed soft enou