MEAT ANT) SAVORY PIES. 3IS
ful of the mixture, then place the birds into a baking pan, sprinkle over them salt and pepper to suit, then have ready a nice rich and thick pie crust and put over and rather slowly bake a nice brown. Then cut the crust in slices with long corners and turn the underside upon a plate and on each slice place one of the birds for each person (with a spoon), and some of the gravy. All should be served hot.
Note.—Other birds and most pies can be made in the same way, only more butter.
Lemon Pi r—Six lemons grated, 8 eggs, 2 coffee cups of white sugar ; beat the eggs thoroughly, reserving the whites of 2 Then mix and stir all together till perfectly smooth ; put the mixture on a crust; then beat the 2 whites to a solid foam and put it on the top for frosting and bake a very delicate brown.
Orange Pies are made in the same manner, using the best white sugar. No flavoring is required for either.
Acid Pie—(Bingham).—One cup soft bread or crackers, 1 cup sugar, 2 cups water, a little lemon, 1 egg, 1 teaspoonful tartaric acid. Bake on one crust. N. B.—The French use a great deal of butter in cooking. ^
Vinegar PiE;—A cupful each of good fruit vinegar and sugar; boil together in a porcelain kettle and let it cool; add 1 or 2 well-beaten eggs with a tablespoonful of butter. Bake between 2 crusts. If the vinegar is very strong use 1-2 cup of vinegar and 1-2 cupful water. Flavor to taste.
Sliced Potato Pies—(A Southern Dessert).—For this take a deep soup plate to bake it in. Boil or bake medium-sized sweet potatoes not quite done; yams are consideree the best. Line the plate with a rich pie paste; slice the potatoes in thin, long chips and place a layer at the bottom of the plate, over this spread a thick layer of nice brown sugar, over this place thin slices of butter or in slugs and sprinkle with flour, seasoning with spices to taste. A large teaspoonful each of butter and flour will be sufficient for one pie. Put on another layer of potatoes heaped a litttle in the middle, so as to give it a swell in the center. Mix together equal quantities of the best wine (California will do) and water, or sweet cider, or vinegar and water, or a little brandy diluted with water. Pour in enough to half-fill the pies, sprinkle over them a little flour and place on the upper crust, pinching the edges carefully together. Cut a hole in the center or stick with a fork the upper crust. Bake slowly for 1 hour.
N. B.—In making the above pie I always sprinkle some finely pulverized spices that may be prepared between each layer. Coriander seems to be a suitable spice for this pie.