re at
the sides. Fill the pie, put on the cover, and pinch it and the side
crust together. The same mode of uniting the paste is to be observed, if
the sides are pressed into a tin form, in which the paste must be baked,
after it is filled and covered; but in the latter case, the tin should
be buttered, and carefully taken off when done enough; and as the form
usually makes the sides of a lighter colour than is proper, the paste
should be put into the oven again for a quarter of an hour. The crust
should be egged over at first with a feather.--Another. Put four ounces
of butter into a saucepan with water; and when it boils, pour it into a
quantity of flour. Knead and beat it quite smooth, cover it with small
bits of butter, and work it in. If for custard, put a paper within to
keep out the sides till half done. Mix up an egg with a little warm
milk, adding sugar, a little peach water, lemon peel, or nutmeg, and
fill up the paste.--Another way. To four pounds of flour, allow a pound
of butter, and an ounce of salt. Heap the flour on a pie board, and make
a hole in the middle of it, and put in the butter and salt. Pour in
water nearly boiling, but with caution, that the crust be not too
flimsey. Work the butter with the hand till it is melted in the water,
then mix in the flour, mould it for a few minutes as quick as possible,
that it may be free from lumps, and the stiffer it is the better. Let it
be three hours before it is used.

RAISIN WINE. To every gallon of spring water, allow eight pounds of
fresh Smyrnas, and put them together in a large tub. Stir it thoroughly
every day for a month, then press the raisins in a horse-hair bag as dry
as possible, and put the liquor into a cask. When it has done hissing,
pour in a bottle of the best brandy, stop it close for twelve months,
and then rack it off free from the dregs. Filter the dregs through a bag
of flannel of three or four folds, add what is clear to the general
quantity, and pour on a quart or two of brandy, according to the size of
the vessel. Stop it up, and at the end of three years it may either be
bottled, or drank from the cask. If raisin wine be made rich of the
fruit, and well kept, the flavour will be much improved.--To make raisin
wine with cider, put two hundred-weight of Malagas into a cask, and pour
upon them a hogshead of good sound cider that is not rough; stir it well
two or three days, stop it up, and let it stand six months. Then rack it
into a