ed lightly till of the desired consistency.
The top may be ornamented with strips or rings of crust, if desired.

DRIED APPLE PIE WITH RAISINS.--Rub a quart of well-stewed dried
apples through a colander, add a cupful of steamed raisins, sugar to
sweeten, and bake with two crusts. This is sufficient for two pies.

DRIED APRICOT PIE.--Stew together one third dried apricots and two
thirds dried apples or peaches. When soft, rub through a colander, add
sugar to sweeten, and if very juicy, stew again until the juice is
mostly evaporated; then beat until light and bake in a granola crust.

FARINA PIE.--Cook one fourth cup of farina in a double boiler for
an hour in three cups of rich milk. Allow it to become cool, then add
one half cup of sugar, the yolks of two eggs, and a little grated lemon
rind. Bake with under crust only. Meringue the top with the white of the
egg beaten to a stiff froth with one tablespoonful of sugar and a little
grated lemon rind for flavoring. The quantity given is sufficient for
two small pies.

FRUIT PIES.--Apples, peaches, and all small fruits and berries may
be made into palatable pies without rich crusts or an excess of sugar,
or the addition of unwholesome spices and flavorings. Bake the crust
separately, and fill when needed with prepared fruit; or, fill with the
fruit, using only sufficient sugar to sweeten; add no spices, and bake
quickly. Prepare apples for pies by paring, coring, and dividing in
eighths. Peaches are best prepared in a similar manner. Fill crusts in
which the fruit is to be baked quite full and slightly heaping in the
center. If flavoring is desired, let it be that of some other fruit. For
apple pies, a teaspoonful or two of pineapple juice, a little grated
lemon or orange peel, or a little strawberry or quince syrup, may be
used for flavoring. For pies made of apples, peaches, and fruits which
are not very juicy, add a tablespoonful or so of water or fruit juice;
but for very juicy fruits and berries, dredge the under crust with a
tablespoonful of sugar and a little flour mixed together before filling,
or stir a spoonful of flour into the fruit so that each berry or piece
may be separately floured.

GRAPE JELLY PIE.--Cook perfectly ripe, purple grapes; rub them
through a colander to remove the seeds and skins. Return the pulp to the
fire and thicken with rice flour or cornstarch, to the consistency of
thick cream or jelly, and sweeten to taste. Fill an under crust wit