wine, three table-spoonsful of molasses,
and sugar sufficient to make it quite sweet. Put the whole in a stone
pot--cover it with a paper wet in brandy. When you wish to use any of it
for pies, put to what meat you use an equal weight of apples, pared and
chopped fine. If not seasoned high enough, add more spice and sugar. If
the apples are not tart, put in lemon-juice or sour cider.

241. _Rice Pie._

To a quart of boiling water, put a small tea-cup of rice. Boil it till
very soft, then take it from the fire, and add a quart of cold milk. Put
in a tea-spoonful of salt, a grated nutmeg, five eggs beaten to a
froth--add sugar to the taste, and strain it through a sieve. Bake it in
deep pie plates, with an under crust and rim of pastry--add if you like
a few raisins.

242. _Peach Pie._

Take mellow, juicy peaches--wash and put them in a deep pie plate, lined
with pie crust. Sprinkle a thick layer of sugar on each layer of
peaches, put in about a table-spoonful of water, and sprinkle a little
flour over the top--cover it with a thick crust, and bake the pie from
fifty to sixty minutes. Pies made in this manner are much better than
with the stones taken out, as the prussic acid of the stone gives the
pie a fine flavor. If the peaches are not mellow, they will require
stewing before being made into a pie. Dried peaches should be stewed
soft, and sweetened, before they are made into a pie--they do not
require any spice.

243. _Tart Pie._

Sour apples, cranberries, and peaches, all make nice tarts. Stew, and
strain them when soft. Peach tarts require a little lemon-juice, without
they are sour. Grate in lemon peel, add brown sugar to the taste. Put in
each pie one beaten egg, to make it cut smooth. Bake the pies on shallow
plates, with an under crust and rim of pastry--ornament the pie with
very small strips of pastry. When the crust is done, remove the pies
from the oven.

244. _Rhubarb Pies._

Take the tender stalks of the rhubarb, strip off the skin, and cut the
stalks into thin slices. Line deep plates with pie crust, then put in
the rhubarb, with a thick layer of sugar to each layer of rhubarb--a
little grated lemon peel improves the pie. Cover the pies with a thick
crust--press it down tight round the edge of the plate, and prick the
crust with a fork, so that the crust will not burst while baking, and
let out the juices of the pie. Rhubarb pies should be baked about an
hour, in a slow oven--it will n