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Cherry Pie

Black cherries are generally considered best for pies. Wash and pick the fruit, and place it in a pie-dish, piling it high in the middle; strew a little sugar over it, and cover it with a light crust. Bake in a good oven for about three-quarters of an hour. Probable cost of cherries, 3d. to 6d. per pound. A pie made with two pounds of fruit will be sufficient for four or five persons.