ot do to bake them quick. Some cooks stew
the rhubarb before making it into pies, but it is not so good as when
used without stewing.

245. _Tomato Pie._

Take green tomatoes, turn boiling water on them, and let them remain in
it a few minutes--then strip off the skin, cut the tomatoes in slices,
and put them in deep pie plates. Sprinkle sugar over each layer, and a
little ginger. Grated lemon peel, and the juice of a lemon, improve the
pie. Cover the pies with a thick crust, and bake them slowly for about
an hour.

246. _Lemon Pie._

For one pie, take a couple of good sized fresh lemons, squeeze out the
juice, and mix it with half a pint of molasses, or sufficient sugar to
make the juice sweet. Chop the peel fine, line a deep pie plate with
your pastry, then sprinkle on a layer of your chopped lemon peel, turn
in part of the mixed sugar or molasses, and juice, then cover the whole
with pie crust, rolled very thin--put in another layer of peel,
sweetened juice, and crust, and so on, till all the lemon is used. Cover
the whole with a thick crust, and bake the pie about half an hour.

247. _Cherry and Blackberry Pie._

Cherries and blackberries for pies should be ripe. Bake them in deep pie
plates, sweeten them with sugar, and put in cloves or cinnamon to the
taste. Bake them about half an hour.

248. _Grape Pie._

Grapes make the best pies when very tender and green. If not very small,
they should be stewed and strained, to get out the seeds, before they
are made into pies--sweeten them to the taste when stewed. They do not
require any spice. If made into a pie without stewing, put to each layer
of grapes a thick layer of sugar, and a table-spoonful of water.

249. _Currant and Gooseberry Pie._

Currants and gooseberries are the best for pies when of a full growth,
just before they begin to turn red--they are tolerably good when ripe.
Currants mixed with ripe raspberries or mulberries, make very nice pies.
Green currants and gooseberries for pies are not apt to be sweet enough
without the sugar is scalded in before they are baked, as the juice of
the currants is apt to run out while they are baking, and leave the
fruit dry. Stew them on a moderate fire, with a tea-cup of water to a
couple of quarts of currants--as soon as they begin to break, add the
sugar, and let it scald in a few minutes. When baked without stewing,
put to each layer of fruit a thick layer of sugar. There should be as
much as a