Preparation: The paste is prepared like No. 16. Half of it is rolled out and the pie tin lined with it. The apples are peeled, cored, sliced, put into the crust which is not yet baked, sugar and cinnamon strewn on, the white wine sprinkled over, the rest of the paste rolled out, 4 slits cut in the center and placed over the apples, fastening the edge well by pressing it down and cutting off the superfluous crust. Bake to a nice brown color. No. 19—STRAWBERRY OR HUCKLEBERRY PIE. Quantity for 6 Persons. ⅓ lb. of cold butter ¾ cup of cold water 2¼ cups of flour For the Filling. 1–2 qts. of berries 1 cup of sugar Prepare the crust as before, (See No. 16, Lemon Pie), roll out half of the crust, line a pie tin with it, fill with berries and sugar, cover as before, (see No. 18), and bake in oven to a nice brown color. No. 20—STRAWBERRY PIE WITH WHIPPED CREAM. Quantity for 6 Persons. ¼ lb. of butter ½ cup of water 1½ cups of flour For the Filling. 1–2 qts. of berries 1 cup of sugar For the Frosting. 1 pt. whipped cream 2 tbsps. of sugar 1 tsp. of vanilla Preparation: The pie crust is prepared and baked as given under No. 16. Then the berries and sugar are put in and put back into oven 15 minutes until berries are cooked, cool off, mix the whipped cream with sugar and vanilla and garnish the pie with it or spread evenly over the top and garnish with raw strawberries. No. 21—PEACH PIE. Quantity for 6 Persons. ⅓ lb. of cold butter 2¼ cups of flour 2 lbs. of peaches ¾ cup of sugar ¾ cup of cold water Preparation: Prepare the pie crust as in No. 16, but do not bake. Peel the peaches and remove the stones, then slice them, put into the pie and sprinkle the sugar over. Cover with the rest of the crust and bake to a nice brown color. No. 22—SQUASH PIE. Quantity for 6 Persons. ¼ lb. of butter ½ glass of water 1½ cups of flour For the Filling. 1 pt. of squash 3 eggs 1 tsp. of vanilla 1 pinch of nutmeg ½ cup of cream or milk ½ tbsp. of corn starch Preparation: Prepare the crust as in No. 16, but do not bake it. Cook the squash, rub through a sieve or colander, add eggs, vanilla, nutmeg, cream, corn starch and put into the crust, bake 45 minutes. No. 23—PUMPKIN PIE. Quantity for 6 Persons. ¼ lb. of cold butter ½ glass of cold water 1½ cups of flour For Filling. ¼ medium-sized pumpkin ½ cup of molasses ¾ pt. of boiling milk 1 tsp. of salt ½ cup of sugar 2 tsps. of cinnamon 1 pinch of nutmeg 2 eggs Preparation: The pie crust is prepared as in No. 16. The pumpkin is cut into pieces and cooked until tender. Rub through a colander or sieve, take 2½ cups of pumpkin puree, mix it with molasses, milk, salt, sugar, cinnamon, nutmeg and cook 15 minutes, stirring constantly. Lastly stir in 2 eggs, put into the crust and bake 45 minutes. No. 24—MINCE PIE. Quantity for 6 Persons. ¼ lb. of cold butter ½ glass of cold water 1½ cups of flour Mince Filling.