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especially so, if you sprinkle freely of powdered sugar over the top before serving. Blackberries, raspberries, strawberries, cranberries, whortleberries, and stoned cherries, in their season, make an equally nice pie, with the same treatment, remembering this, the sourer the fruit the more sugar. But it is important to remember this also, that pies, not to be eaten the day the^ are baked, ought to be baked a little longer, or harder, than those to be eaten at once, which prevents their absorption of dampness from the air, as well as from the n»oisture of the pie-mixture. By canning or drying, and stewing when needed, pi?s from any of the above named fruits may be had at any time of the year.
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