salt; six eggs.

Add the sugar, spice, and butter to the hot potato. Beat whites and yolks
separately, and add, and last the brandy. Line deep plates with nice
paste, making a rim of puff paste. Fill with the mixture, and bake till
the crust is done,--about half an hour. Wickedly rich, but very
delicious. Irish potatoes can be treated in the same way, and are more
delicate.

SQUASH OR PUMPKIN PIE.

Prepare and steam as in directions on p. 194. Strain through a sieve. To a
quart of the strained squash add one quart of new milk, with a spoonful or
two of cream if possible; one heaping cup of sugar into which has been
stirred a teaspoonful of salt, a heaping one of ginger, and half a one of
cinnamon. Mix this with the squash, and add from two to four well-beaten
eggs. Bake in deep plates lined with plain pie-crust. They are done when a
knife-blade on being run into the middle comes out clean. About forty
minutes will be enough. For pumpkin pie half a cup of molasses may be
added, and the eggs can be omitted, substituting half a cup of flour mixed
with the sugar and spice before stirring in. A teaspoonful of butter can
also be added.

CHERRY AND BERRY PIES.

Have a very deep plate, and either no under crust save a rim, or a very
thin one. Allow a cup of sugar to a quart of fruit, but no spices. Stone
cherries. Prick the upper crust half a dozen times with a fork to let out
the steam.

For rhubarb or pie-plant pies, peel the stalks; cut them in little bits,
and fill the pie. Bake with an upper crust.

CUSTARD PIE.

Line and rim deep plates with pastry, a thin custard pie being very poor.
Beat together a teacupful of sugar, four eggs, and a pinch of salt, and
mix slowly with one quart of milk. Fill the plate up to the pastry rim
_after it is in the oven_, and bake till the custard is firm, trying, as
for squash pies, with a knife-blade.

MINCE-MEAT FOR PIES.

Two pounds of cold roast or boiled beef, or a small beef-tongue, boiled
the day beforehand, cooled and chopped; one pound of beef-suet, freed from
all strings, and chopped fine as powder; two pounds of raisins stoned and
chopped; one pound of currants washed and dried; six pounds of chopped
apples; half a pound of citron cut in slips; two pounds of brown sugar;
one pint of molasses; one quart of boiled cider; one pint of wine or
brandy, or a pint of any nice sirup from sweet pickles may be substituted;
two heaping tablespoonfuls of salt; one teaspoo