Seed the cherries first, then scald them in their own juice. Sweeten liberally and pour into a deep pie plate lined with a rich paste. Dredge with flour, cover with a top crust and bake. Scarlet or short-stem cherries are best. It is necessary to scald most fruits, as otherwise the pastry will burn before the fruit is thoroughly done.--_Mrs. S. T._ CRANBERRY PIE. Prepare as for sauce, stewing two pounds fruit to one pound sugar. Pour into a pie plate lined with paste, cover with a top crust and bake. CURRANT PIE. Wash and thoroughly pick the fruit. Sweeten liberally and put in a yellow baking-dish, adding a little boiling water to melt the sugar; let it simmer a little; then set it aside to cool. Pour into a pie plate, covered with paste. Dredge with flour. Cover with paste and bake. APPLE PIE. Put a crust in the bottom of a dish. Put on it a layer of ripe apples, pared, cored, and sliced thin, then a layer of powdered sugar. Do this alternately, till the dish is filled. Add a few teaspoonfuls rose water and some cloves. Put on a crust and bake it.--_Mrs. E._ _Apple Pie._ Pare and stew the apples till thoroughly done and quite dry. Rub through a colander and sweeten with powdered sugar. When cool add the whites of eggs--three eggs to a pint of apples--and a teacup of cream, whipped. Beat all the ingredients together with a patent egg-whip--one with a wheel if convenient. Spread upon crusts of rich paste, baked in shallow tin pie-plates. Grate nutmeg on each one and pile up three or four deep.--_Mrs. S. T._ _Apple Pie._ Pare and slice the apples. Make a little thick syrup of white sugar, into which throw a few cloves, allspice, or mace, as you prefer. In this syrup, scald a few apples at a time, taking them out and putting more in till all are slightly cooked. Set aside to cool, then pour into deep pie plates lined with paste. Dredge with flour. Put bits of butter over all. Dredge again. Cover with paste and bake. A glass of brandy or wine will improve it.--_Mrs. S. T._ BLACKBERRY PIE. Pick the berries, but do not wash them. Stew slightly, sweeten, pour into a pie plate, lined with paste. Grate in a little nutmeg, dredge with flour, put on a top crust and bake. WHORTLEBERRY PIE. Pour just enough boiling water on the fruit to prevent it from sticking to the bottom of the preserving kettle. Boil a minute, sweeten and pour into a pie-plate lined with paste. Dredge with flour, cover with paste and bake.--_Mrs. S. T._ GOOSEBERRY PIE. Put one pound sugar to one of fruit, adding just enough water to prevent it from burning. Cook till it begins to jelly. Then spread over shapes of rich puff paste, already baked.--_Mrs. M. C. C._ TOMATO PIE.