ed huckleberries into a basin of water; take off,
whatever floats; take up the berries by the handful, pick out all the
stems and unripe berries and put them into a dish; line a buttered
pie, dish with a pie paste, put in the berries half an inch deep, and
to a quart of berries, put half of a teacupful of brown sugar; dredge
a teaspoonful of flour over, strew a saltspoonful of salt and a little
nutmeg grated over; cover the pie, cut a slit in the centre, or make
several small incisions on either side of it; press the two crusts
together around the edge, trim it off neatly with a sharp knife and
bake in a quick oven for three-quarters of an hour.

BLACKBERRY PIE.

Pick the berries clean, rinse them in cold water and finish as
directed for huckleberries.

MOLASSES PIE.

Two teacupfuls of molasses; one of sugar, three eggs, one
tablespoonful of melted butter, one lemon, nutmeg; beat and bake in
pastry.

LEMON RAISIN PIE.

One cup of chopped raisins, seeded, and the juice and grated rind of
one lemon, one cupful of cold water, one tablespoonful of flour, one
cupful of sugar, two tablespoonfuls of butter. Stir lightly together
and bake with upper and under crust.

RHUBARB PIE.

Cut the large stalks off where the leaves commence, strip off the
outside skin, then cut the stalks in pieces half an inch long; line a
pie dish with paste rolled rather thicker than a dollar piece, put a
layer of the rhubarb nearly an inch deep; to a quart bowl of cut
rhubarb put a large teacupful of sugar; strew it over with a
saltspoonful of salt and a little nutmeg grated; shake over a little
flour; cover with a rich pie crust, cut a slit in the centre, trim off
the edge with a sharp knife and bake in a quick oven until the pie
loosens from the dish. Rhubarb pies made in this way are altogether
superior to those made of the fruit stewed.

RHUBARB PIE. (Cooked.)

Skin the stalks, cut them into small pieces, wash and put them in a
stewpan with no more water than what adheres to them; when cooked,
mash them fine and put in a small piece of butter; when cool, sweeten
to taste; if liked, add a little lemon-peel, cinnamon or nutmeg; line
your plate with thin crust, put in the filling, cover with crust and
bake in a _quick_ oven; sift sugar over it when served.

PINEAPPLE PIE.

A grated pineapple, its weight in sugar, half its weight in butter,
one cupful of cream, five eggs; beat the batter to a creamy froth, add
the sugar