Notch all the edges handsomely. You may ornament the top or pinnacle of the pyramid with a sprig of orange blossom or myrtle. APPLE AND OTHER PIES. Take fine juicy acid apples; pare, core, and cut them into small pieces. Have ready a deep dish that has been lined with paste. Fill it with the apples; strewing among them layers of brown sugar, and adding the rind of a lemon pared thin, and also the juice squeezed in, or some essence of lemon. Put on another sheet of paste as a lid; close the edges well, and notch them. Bake the pie in a moderate oven, about three quarters of an hour. Eat it with cream and sugar, or with cold boiled custard. If the pie is made of early green apples, they should first be stewed with a very little water and plenty of brown sugar. What are called sweet apples are entirely unfit for cooking, as they become tough and tasteless; and it is almost impossible to get them sufficiently done. When you put stewed apples into baked shells, grate nutmeg over the top. You may cover them with cream whipped to a stiff froth, and heaped on them. Cranberries and gooseberries should be stewed with sugar before they are put into paste. Peaches should be cut in half or quartered, and the stones taken out. The stones of cherries and plums should also be extracted. Raspberries or strawberries, mixed with cream and white sugar, may he put raw into baked shells. RHUBARB TARTS. Take the young green stalks of the rhubarb plant, or spring fruit as it is called in England; and having peeled off the thin skin, cut the stalks into small pieces about an inch long, and put them into a sauce-pan with plenty of brown sugar, and its own juice. Cover it, and let it stew slowly till it is soft enough to mash to a marmalade. Then set it away to cool. Have ready some fresh baked shells; fill them with the stewed rhubarb, and grate white sugar over the top. For covered pies, cut the rhubarb very small; mix a great deal of sugar with it, and put it in raw. Bake the pies about three quarters of an hour. MINCE PIES. These pies are always made with covers, and should be eaten warm. If baked the day before, heat them on the stove or before the fire. Mince-meat made early in the winter, and packed closely in stone jars, will keep till spring, if it has a sufficiency of spice and liquor. Whenever you take out any for use, pour some additional brandy into the jar before you cover it again, and add some more sugar. No mince-meat, however, will keep well unless all the ingredients are of the best quality. The meat should always be boiled the day before you want to chop it. GOOD MINCE-MEAT.