Fruit pies with lids, should have loaf-sugar grated over them. If they have been baked the days before, they should be warmed in the stove, or near the fire, before they are sent to table, to soften the crust, and make them taste fresh.
Raspberry and apple-pies are much improved by taking off the lid, and pouring in a little cream just before they go to table. Replace the lid very carefully.
OYSTER PIE.
A hundred large fresh oysters, or more if small.
The yolks of six eggs boiled hard.
A large slice of stale-bread, grated.
A tea-spoonful of salt.
A table-spoonful of pepper.
A table-spoonful of mixed spice, nutmeg, mace and cinnamon.
Take a large round dish, butter it and spread a rich paste over the sides, and round the edge, but not at the bottom.
Salt oysters will not do for pies. They should be fresh, and as large and fine as possible.
Drain off part of the liquor from the oysters. Put them into a pan, and season them with pepper, salt and spice. Stir them well with the seasoning. Have ready the yolks of eggs, chopped fine, and the grated bread. Pour the oysters (with as much of their liquor as you please) into the dish that has the paste in it. Strew over them the chopped egg and grated bread.
Roll out the lid of the pie, and put it on, crimping the edges handsomely.
Take a small sheet of paste, cut it into a square.
