ce you please, boiled in the milk.

* * * * *

COMMON PIES.

MINCE PIES.

Boil a tender, nice piece of beef--any piece that is clear from
sinews and gristle; boil it till it is perfectly tender When it is
cold, chop it very fine, and be very careful to get out every particle
of bone and gristle. The suet is sweeter and better to boil half an
hour or more in the liquor the beef has been boiled in; but few people
do this. Pare, core, and chop the apples fine. If you use raisins,
stone them. If you use currants, wash and dry them at the fire. Two
pounds of beef, after it is chopped; three quarters of a pound of
suet; one pound and a quarter of sugar; three pounds of apples; two
pounds of currants, or raisins. Put in a gill of brandy; lemon-brandy
is better, if you have any prepared. Make it quite moist with new
cider. I should not think a quart would be too much; the more moist
the better, if it does not spill out into the oven. A very little
pepper. If you use corn meat, or tongue, for pies, it should be
well soaked, and boiled very tender. If you use fresh beef, salt
is necessary in the seasoning. One ounce of cinnamon, one ounce of
cloves. Two nutmegs add to the pleasantness of the flavor; and a bit
of sweet butter put upon the top of each pie, makes them rich; but
these are not necessary. Baked three quarters of an hour. If your
apples are rather sweet, grate in a whole lemon.

PUMPKIN AND SQUASH PIE.

For common family pumpkin pies, three eggs do very well to a quart of
milk. Stew your pumpkin, and strain it through a sieve, or colander.
Take out the seeds, and pare the pumpkin, or squash, before you stew
it; but do not scrape the inside; the part nearest the seed is the
sweetest part of the squash. Stir in the stewed pumpkin, till it is as
thick as you can stir it round rapidly and easily. If you want to make
your pie richer, make it thinner, and add another egg. One egg to a
quart of milk makes very decent pies. Sweeten it to your taste, with
molasses or sugar; some pumpkins require more sweetening than others.
Two tea-spoonfuls of salt; two great spoonfuls of sifted cinnamon;
one great spoonful of ginger. Ginger will answer very well alone for
spice, if you use enough of it. The outside of a lemon grated in is
nice. The more eggs, the better the pie; some put an egg to a gill
of milk. They should bake from forty to fifty minutes, and even ten
minutes longer, if very