ree eggs for each pie to be baked
and put in at the rate of one cupful of butter and one of sugar for
three pies; season with nutmeg.

IRISH APPLE PIE.

Pare and take out the cores of the apples, cutting each apple into
four or eight pieces, according to their size. Lay them neatly in a
baking dish, seasoning them with brown sugar and any spice, such as
pounded cloves and cinnamon, or grated lemon peel. A little quince
marmalade gives a fine flavor to the pie. Add a little water and cover
with puff paste. Bake for an hour.

MOCK APPLE PIE.

Crush finely with a rolling pin, one large Boston cracker; put it into
a bowl and pour upon it one teacupful of cold water; add one teacupful
of fine white sugar, the juice and pulp of one lemon, half a lemon
rind grated and a little nutmeg; line the pie-plate with half puff
paste, pour in the mixture, cover with the paste and bake half an
hour.

These are proportions for one pie.

APPLE AND PEACH MERINGUE PIE.

Stew the apples or peaches and sweeten to taste. Mash smooth and
season with nutmeg. Fill the crusts and bake until just done. Put on
no top crust. Take the whites of three eggs for each pie and whip to a
stiff froth, and sweeten with three tablespoonfuls of powdered sugar.
Flavor with rose-water or vanilla; beat until it will stand alone;
then spread it on the pie one-half to one inch thick; set it back into
the oven until the meringue is well "set." Eat cold.

COCOANUT PIE. No. 1.

One-half cup desiccated cocoanut soaked in one cupful of milk, two
eggs, one small cupful of sugar, butter the size of an egg. This is
for one small-sized pie. Nice with a meringue on top.

COCOANUT PIE. No. 2.

Cut off the brown part of the cocoanut, grate the white part, mix it
with milk and set it on the fire and let it boil slowly eight or ten
minutes. To a pound of the grated cocoanut, allow a quart of milk,
eight eggs, four tablespoonfuls of sifted white sugar, a glass of
wine, a small cracker, pounded fine, two spoonfuls of melted butter
and half a nutmeg. The eggs and sugar should be beaten together to a
froth, then the wine stirred in. Put them into the milk and cocoanut,
which should be first allowed to get quite cool; add the cracker and
nutmeg, turn the whole into deep pie plates, with a lining and rim of
puff paste. Bake them as soon as turned into the plates.

CHOCOLATE CUSTARD PIE. No. 1.

One-quarter cake of Baker's chocolate, grated; one pint of boil