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Cherry, Eel, and Flounder Pie.
over them, then a few cloves, here and there one, then
the rest of your apples, and the test of your sugar.
You must sweeten to your palate, and squeeze a little
more lemon. Boil the peelings of the apples and the
cores in a little water, a blade of mace, till it is very
good ; strain it, and boil the syrup with a little sugar,
till there is but very little ; pour it in your pie, put on
your upper crust and bake it. You may put in a little
quince or marmalade if you please.
Thus make a pear pie, but do not put in any quince.
You may butter them when they come out of the oven,
or bear up the yolks of two eggs, and half a pint of cream,
with a tittle nutmeg, sweetened with sugar ; put it over a
slow tire, and keep stirring it till it just boils up, take
oft the lid and pour in the cream. Cut the crust in little
three-corner pieces, stick about the pie and send it to
table.
A Cherry Pie. Make a good crust, lay a little round
the sides of your dish, throw sugar at the bottom ; and
lay in your fruit and sugar at top; a few red currants
does well with them; put on the lid, and bake in a slack
oven.
Make a plum pie the same way, and a gooseberry pie.
If you would have it red, let it stand a good while in the
oven after the bread is drawn. A custard is very good
with the gooseberry pie.
An Eel Pie. Make a good crust; clean, gut, and wash
the eels well, cut them in pieces half as long as your
finger ; season them with pepper, salt, and a little beaten
mace to your palate, either high or low. Fill the dish
with eels, and put as much water as the dish will hold;
put on your cover, and bake it well.
A Flounder Pie. Gut some flounders, wash them clean,
dry them in a cloth, just boil them, cut oft' the meat
clean from the bones, lay a crust over the dish, and a
little fresh butter at the bottom, and on the fish ; sea-
son with pepper and salt to your mind. Boil the bones
in the water your fish was boiled in, with a little bit of
