opening in center of upper
crust and when the pies are done pour a little brandy into it.

673. +Apple Pie, No. 1.+-- Line a pie plate with crust as directed
(see Directions for Pies); pare, quarter and cut greening or pippin
apples into fine slices; fill the plate with apples, sprinkle over
some sugar (about 2 tablespoonfuls for a medium sized pie), cover
with crust and bake till apples are done and the crust has attained
a delicate light brown color. If the flavor is liked a pinch of
cinnamon and nutmeg may be added. In the spring of the year the
juice of 1/2 lemon squeezed over the apples of each pie is a great
improvement, as the apples have lost a great part of their flavor.
Apple pies are best when eaten the same day they are baked. If they
stand over till next day they should be put in the oven for about 10
minutes 1 hour before serving. They will then be as good as fresh
pies; otherwise the crust is apt to be tough.

674. +Apple Pie, No. 2.+-- Make an apple pie the same as in foregoing
recipe; put 1/2 tablespoonful butter in small bits over the apples,
grate over a very little nutmeg and a pinch of cinnamon, add no
sugar, leave a small opening in center of upper crust and bake until
done; in the meantime boil 1 cup sugar with 1/2 cup water 5 minutes;
when the pie is done put a small funnel in the opening in center of
upper crust and pour the syrup carefully through it into the pie;
set the pie aside and serve when cold. The pie plate should be deep
and large for this pie.

675. +Apple Pie, No. 3.+-- Line a large, deep pie plate with fine pie
crust, fill the plate with finely cut tart apples, sprinkle over 1/2
cup sugar, dust over a little flour and cover with crust; leave a
small opening in center of upper crust and bake till done; 10
minutes before the pie is taken from the oven put a small funnel in
the opening in the center of upper crust and pour carefully 1/2 cup
sweet hot cider through the funnel into the pie; when done remove
the pie from oven and serve when cold. Another way is:--Stew the
apple peels and cores in water till tender; then strain them through
a coarse bag, return the liquid to saucepan and boil 10 minutes;
then add for 1 cup liquid 1 cup sugar, boil 10 minutes longer and
pour the hot syrup into the pie in place of cider.

676. +Apple-Citron Pie.+-- Line a deep pie plate with rich pie crust,
fill it with finely cut tart apples, lay small pieces of butter
between the apples, sprinkle ove