fresh
ones. In using the dried peaches, carefully examine and wash; soak them
over night in cold water, and stew them in the same water until soft
enough to rub through the colander. For each pie, add two tablespoonfuls
of sweet cream, and sufficient sugar to sweeten; too much, sugar
destroys the flavor of the fruit. Evaporated peaches, soaked over night
and stewed carefully until tender, then removed from the syrup, which
may be sweetened and boiled until thick and rich and afterward turned
over the peaches, makes a delicious pie. Bake in one crust, with or
without a meringue.

ORANGE PIE.--Rub smooth a heaping tablespoonful of cornstarch in
three tablespoonfuls of water; pour over it a cup of boiling water, and
cook until clear, stirring frequently that no lumps form. Add one cupful
of sour orange juice, a little grated rind, and the juice of one lemon,
with two eggs. Bake with under crust only. Meringue the top when baked,
with the whites of the eggs well beaten with a tablespoonful of sugar,
and a very little grated orange peel sprinkled over it.

PEACH CUSTARD PIE.--Cover a pie plate with an under crust. Take
fresh peaches, pare, halve, and stone them, and place a layer, hollow
side up, in the pie. Prepare a custard with one egg, one cup of milk,
and three tablespoonfuls of sugar. Pour the custard over the peaches,
and bake. If the quantity given will not entirely cover the peaches, a
little more must be prepared. Canned peaches which are not broken can be
used instead of fresh ones. The pieces should be drained free from
juice, and less sugar used.

PRUNE PIE.--Prepare and cook sweet California prunes as directed
for Prune Marmalade. Fill an under crust and bake. The top may be
ornamented with strips of crust or pastry leaves; or if desired, may be
meringued with the whites of two eggs beaten to a stiff froth with two
tablespoonfuls of sugar and a little grated lemon peel. This pie is
excellent baked in a granola crust.

PUMPKIN PIE.--To prepare the pumpkin, cut into halves, remove the
seeds, divide into moderately small pieces, and bake in the oven until
thoroughly done. Then scrape from the shell, rub through a colander, and
proceed as follows: For one and one third pints of the cooked pumpkin
use one quart of hot, rich, sweet milk. Add one half cup of sugar and
the well-beaten yolks of three eggs, beat well together, add the whites
of the eggs beaten to a stiff froth, and beat thoroughly. Line the tins
wi