Pulp and juice of two oranges, a little of the grated peel, the yolks of three eggs, one cupful sugar, one cupful milk. Stir the yolks with the sugar, then a tablespoonful of butter, then the juice, lastly the milk. Bake in a dish. After the pie has cooled, spread on it the whites of the three eggs, stiffly frothed and sweetened. Then set it again on the fire, to brown slightly.--_Mrs. McG._ _Orange Pie._ One quart milk, eight eggs, one small teacup rolled cracker, half a cupful butter, two grated fresh oranges, or the juice and chopped peel of two, one wine-glassful wine. Cream the butter and sugar, add the wine, oranges, and eggs beaten to a foam, the whites separately, the milk and the cracker. Bake half an hour, in puff paste.--_Mrs. M. B. B._ _Orange Pie._ One pint of milk, three oranges, one cupful of sugar, three eggs, one and a half tablespoonful of corn-starch. Bake in puff paste.--_Mrs. H. H. S._ PEACH MÉRINGUE PIE. Pare and stew ripe peaches. When nearly done, sweeten, take from the fire. Stir in a heaping teaspoonful fresh butter to each pie. Pour in a deep pie-plate, lined with paste. Bake; when done, remove from the oven and cover with the whites of three eggs beaten to a stiff froth, and sweetened with three tablespoonfuls powdered sugar. Set back in the oven to brown slightly. Apple méringue pie may be made in the same way, only flavoring the fruit.--_Mrs. S. T._ PEACH PIE. Pare and stew a quart of peaches with a pint of sugar, stirring often; when boiled to look nearly as thick as marmalade, take from the fire and when nearly cool, add one tablespoonful fresh butter. Have ready three crusts, baked in shallow tin plates. Spread and pile up the fruit on each.--_Mrs. S. T._ _Peach Pie._ Pare and stew the peaches till nearly done. Sweeten and boil a little longer. Set aside and when nearly cool, pour into deep pie-plates, lined with paste. Put bits of butter over the top, dredge with flour, then cover with a top crust, and bake.--_Mrs. T._ PRUNE PIE. Wash the prunes through several waters. Put in a preserving kettle in the proportion of two pounds fruit to one pound sugar. Pour a quantity of boiling water over them and let them boil at least two hours. When they are thoroughly done and the syrup thickens, take from the fire and pour into tin plates, lined with paste. Add one teaspoonful of butter. Cover with a rich paste and bake.--_Mrs. S. T._ DAMSON PIE. Scald the damsons slightly, in just enough water to prevent burning. Set aside till cool enough to handle. Remove the stones, sweeten well, and put in a deep pie-plate, lined with paste. Dredge with a little flour, cover with a top crust, and bake.--_Mrs. T._ STRAWBERRY SHORT-CAKE. Bake a rich paste in pie-plates. Have six ready. In these spread stewed strawberries well sweetened; lay one upon another, six deep. In winter, use preserved or canned berries.--_Mrs. H._ CHERRY PIE.