and yolks of the eggs, continue beating till very light; add
the cream, the pineapple grated and the whites of the eggs beaten to a
stiff froth. Bake with an under crust. Eat cold.

GRAPE PIE.

Pop the pulps out of the skins into one dish and put the skins into
another. Then simmer the pulp a little over the fire to soften it;
remove it and rub it through a colander to separate it from the seeds.
Then put the skins and pulp together and they are ready for pies or
for canning or putting in jugs for other use. Fine for pies.

DAMSON OR PLUM PIE.

Stew the damsons whole in water only sufficient to prevent their
burning; when tender and while hot, sweeten them with sugar and let
them stand until they become cold; then pour them into pie dishes
lined with paste, dredge flour upon them, cover them with the same
paste, wet and pinch together the edges of the paste, cut a slit in
the centre of the cover through which the vapor may escape and bake
twenty minutes.

[Illustration: CHOPPING THE MINCEMEAT.]

PEACH PIE.

Peel, stone and slice the peaches. Line a pie plate with crust and lay
in your fruit, sprinkling sugar liberally over them in proportion to
their sweetness. Allow three peach kernels chopped fine to each pie;
pour in a very little water and bake with an upper crust, or with
cross-bars of paste across the top.

DRIED FRUIT PIES.

Wash the fruit thoroughly, soak over night in water enough to cover.
In the morning stew slowly until nearly done in the same water.
Sweeten to taste. The crust, both upper and under, should be rolled
thin; a thick crust to a fruit pie is undesirable.

RIPE BERRY PIES.

All made the same as "Cherry Pie." Line your pie-tin with crust, fill
half full of berries, shake over a tablespoonful of sifted flour (if
very juicy) and as much sugar as is necessary to sweeten sufficiently.
Now fill up the crust to the top, making quite full. Cover with crust
and bake about forty minutes.

Huckleberry and blackberry pies are improved by putting into them a
little ginger and cinnamon.

JELLY AND PRESERVED FRUIT PIES.

Preserved fruit requires no baking; hence, always bake the shell and
put in the sweetmeats afterwards; you can cover with whipped cream, or
bake a top crust shell; the former is preferable for delicacy.

CRANBERRY PIE.

Take fine, sound, ripe cranberries and with a sharp knife split each
one until you have a heaping coffeecupful; put them in a vegetable
dish