ole
peaches, sprinkle over 3/4 cup sugar, cover with a thin crust and bake
in a medium hot oven.

688. +Plum Pie.+-- Remove the pits from some ripe plums, sprinkle the
fruit thickly with sugar and let them stand for 1/2 hour; line a pie
plate with crust, put in the plums, cover with crust and bake till
done.

689. +Cranberry Pie.+-- Wash and stew 1 quart cranberries with 1 cup
water; when done press them through a colander or coarse sieve,
return the cranberries to saucepan, add 2 cups sugar and boil and
stir for 5 minutes; then set aside to cool; line a pie plate with
fine crust, brush the surface of crust over with the beaten white of
egg and sprinkle over 2 tablespoonfuls finely sifted bread crumbs;
put in some of the cranberries, about 1/2 inch thick, and cover with
crossbars of crust (lattice-like); bake a light brown and well done;
serve cold.

690. +Gooseberry Pie.+-- Top, tail and wash the berries, put them
into a pie plate lined with crust, sprinkle plenty of sugar among
them, cover with crust and bake till done.

691. +Blackberry Pie.+-- Line a deep pie plate with crust; have some
ripe blackberries washed and drained; fill the plate with the
berries, sprinkle over some sugar, pour into each pie 1
tablespoonful vinegar, dust over a little flour, cover with crust
and bake a light brown and well done.

692. +Huckleberry Pie.+-- Wash and drain some ripe huckleberries;
line a pie plate with crust and cover the bottom of crust with 2
tablespoonfuls finely rolled zwieback; next fill the plate with the
berries, sprinkle sugar between and over the fruit, add a little
more zwieback, cover with crust and bake in a medium hot oven to a
light brown and well done; serve cold dusted with sugar.

693. +Currant Pie.+-- Wash and strip some ripe currants and mix them
with the same quantity of sugar; line a pie plate with fine pie
crust, fill it with the fruit, dust over some flour, cover with top
crust, press the edges firmly together and bake till done and to a
light brown. Raspberries and currants may be used together for this
pie.

694. +Rhubarb Custard Pie.+-- Stew 2 cups finely cut rhubarb with 2
cups sugar and 1/2 cup water; when done strain the rhubarb through a
sieve and mix it with 2 well beaten eggs; have a deep pie plate
lined with rich pie crust, fill in the mixture, lay fine strips of
pie crust across the pie (lattice-like), place the pie in a hot oven
and bake till the custard is firm and the crust a lig