Fruit Pie.—Pie-crust is made either short or flaky according to the way the fat, whether it be butter, lard, suet, or dripping, is put into the flour. For short crust, it is rubbed into the flour before the flour is wetted; for flaky, it is rolled in afterwards. Short crust is the easiest for beginners. Take half a pound of flour, mix with it a teaspoonful of baking powder, and rub lightly into it a quarter of a pound of butter, or dripping, or lard. (Suet crust is better for boiling; but is not good to eat cold.) Wet it with sufficient cold water to make a stiff paste; the quantity required depends on the quality of the flour. Roll it out two inches larger than the pie-dish it is to cover, fill the dish with fruit, put four tablespoonsfuls of moist sugar to a quart of fruit. For dry fruit, as apples, and plums, and green goose-berries, put in half a gill of water; juicy fruit requires none. Cut a strip all round your paste to lay on the edge of your pie-dish, moisten it slightly, lay on your cover, press the edges together, trim them neatly, sprinkle a little water over the top, grate a little sugar over, and bake half an hour in a moderate oven. This crust would be made richer by mixing the yolk of an egg with the water, and commoner by only using one-third as much lard or dripping as flour, instead of half.