ck the stems out of your cherries and put them in an earthen crock,
then set them in the oven until they get hot. Take them out and seed
them. Make tarts with or without tops and sugar to your taste. The
heating of the fruit gives the flavor of the seed, which is very rich,
but the seeding of them while hot is not a delightful job. Made this way
they need no water for juice.

SNOWBALLS

Pare and core nice large baking apples, fill the holes with some
preserves or jam, roil the apples in sugar and cover with a rich pie
crust and bake. When done, cover with a boiled icing and set back in the
oven, leaving both doors open to let the icing dry.

BLACKBERRY AND CURRANT PIE

When ready to make the pie, mix as much fruit in a bowl as required,
sweeten, stirring the sugar through the berries and currants lightly
with a spoon. Dust in a little flour and stir it through the fruit. Cut
one of the pieces of pastry in halves, dust the pastry-board with flour
and roll the lump of pastry out very thin, cover the pie-plate, a big
deep one, with the pastry, trim off the edges with a knife, cutting from
you. Fill the dish with the fruit, dust the surface well with flour.
Roll out the other piece for the top crust, fold it over the rolling
pin, cut a few gashes in it for a steam vent.

Carefully put on the top crust, trim it well about the edge of the
pie-plate. Press it closely together with the end of your thumb or with
a pastry knife and stand the pie in a moderate oven and bake till the
surface is a delicate brown. Then remove the pie and let it stand until
it is cool.

The top crust may be made lattice fashion by cutting the pastry in
strips, but it will not be as good as between two closed crusts.

CUSTARD PIE

Line the pie-plate with a rich crust. Beat up four eggs light with
one-half cup of sugar, a pinch of salt, one pint of milk and grated
nutmeg or grated lemon peel, and pour in shell and bake in slow oven.

CREAM PIE

First line a pie-plate with puff paste and bake, and then make a cream
of the yolks of four eggs, a little more than a pint of milk, one
tablespoon of cornstarch and four tablespoons of sugar, and flavor with
two teaspoons of vanilla. Pour on crust and bake; beat up the whites
with two tablespoons of powdered sugar and half a teaspoon of cream of
tartar. Spread on top of pie and set back in the oven until baked a
light brown.

COCOANUT PIE

Line a pie-plate with puff paste and fill with