<h2>PIES, PUDDINGS, CAKES, &c.</h2>
<p></p>
<p></p>
<p></p>
<h3>To Make Common Pies.</h3>
<p></p>
<p>One pound of lard to a gallon of flour will make very good common
pies.
Work the lard in the flour, put in some salt, and wet it with water,
make it so that it can just be rolled out, when you have put in the
fruit, wet the crust with water, put on the top and close it up, stick
it with a fork on the top.</p>
<p></p>
<p></p>
<h3>To Stew Fruit for Pies.</h3>
<p></p>
<p>All fruits that are not fully ripe should be stewed and sweetened.
To
boil a gallon of molasses at a time, and keep it to sweeten pies, is
cheaper than sugar, and answers a very good purpose, where there is a
large family. When fruit is fully ripe it does very well to bake in
pies, without being stewed.</p>
<p>After washing the dried fruit, put it on to stew in a bell-metal
kettle
over the fire, or in a tin pan in a stove, let it have plenty of water,
as it swells very much, and if it seems dry, put in more water. Apples
take longer to stew than peaches, and should have more water. Fruit
stewed in this way is very good to put on the table to eat with meat.
Do
not stir the fruit while it is stewing, or it will burn. Dried cherries
and damsons may be stewed in the same manner, adding the sugar before
they are quite done.</p>
<p></p>
<p></p>
<h3>Pie Crust.</h3>
<p></p>
<p>Sift a pound and a half of flour, and take out a quarter for
rolling;
cut in it a quarter of a pound of lard, mix it with water, and roll it
out; cut half a pound of butter, and put it in at two rollings with the
flour that was left out.</p>
<p>For making the bottom crust of pies, cut half a pound of lard into a
pound of flour, with a little salt; mix it stiff, and grease the
plates before you make pies; always make your paste in a cold place,
and bake it soon.</p>
<p>Some persons prefer mixing crust with milk instead of water.</p>
<p></p>
<p></p>
<h3>Paste for Puddings.</h3>
<p></p>
<p>Sift a pound of flour, have half a pound of butter and quarter of a
pound of lard, save out a quarter of the flour for rolling, cut the
lard
into the remainder, and mix it with water; roll it out, and flake in
half of the butter; dust over it some of the flour, close it up; roll
it
again, and put in the rest of the butter. This quantity will make crust
for five or six puddings.</p>
<p></p>
<p></p>
<h4>Another Way.</h4>
<p></p>
<p>To three and a half pounds of sifted flour, put two pounds of lard,
and
a piece of volatile salts (as large as a full sized nutmeg) dissolved
in
a little water;--make a pretty stiff paste; then roll in three-quarters
of a pound of butter. This will make about eight pies and twelve
shells.</p>
<p></p>
<p></p>
<h3>Puff Paste.</h3>
<p></p>
<p>Sift a pound of flour, and take out a quarter for rolling, divide a
pound of butter into four parts, cut one part of the butter into the
flour with a knife, make it a stiff dough with water, roll it out, and
flake it with part of the butler, do this three times till it is all
in,
handle it as little as possible, and keep it in a cool place. This
quantity will make crust sufficient for three puddings and ten puffs.
They should bake with a quick beat, but do not let them burn, they will
take from ten to fifteen minutes to bake, according to the number of
layers of paste. Do not put on the preserves till a short time before
they are eaten.</p>
<p></p>
<p></p>
<h3>Rich Mince Pies.</h3>
<p></p>
<p>Take four pounds of beef, boiled and chopped fine, pick and chop
three
pounds of suet, wash two pounds of currants, and one of raisins; grate
the peel of two lemons, and put in the juice, pound a spoonful of dried
orange peel, slice an ounce of citron, and chop twelve large apples,
mix
these together with three pounds of sugar, half a pint of wine, and the
same of brandy--and sweet cider to make it a proper thickness, put in
mace and nutmeg to your taste. If the cider is not sweet, you must put
in more sugar before the pies are baked, cut several places in the top
of each with a pair of scissors.</p>
<p></p>
<p></p>
<h3>Mince Pies not so Rich.</h3>
<p></p>
<p>Take four pounds of beef after it has been boiled and chopped, one
of
suet, two of sugar, two of raisins, and four of chopped apples, mix
these together with a pint of wine and cider, to make it thin enough,
season to your taste with mace, nutmeg and orange peel; if it is not
sweet enough, put in more sugar. Warm the pies before they are eaten.
Where persons are not fond of suet, put butter instead, and stew the
apples instead of so much cider.</p>
<p></p>
<p></p>
<h3>Farmers' Mince Pies.</h3>
<p></p>
<p>When you kill a beef, save the head for pies; it is some trouble to
prepare it, but it is very nice for the purpose. Split the head, take
out the brains and eyes, wash it well in cold water, and soak it all
night with two hog's heads that have been cleaned; in the morning, boil
them till you can take out the bones easily; skim off the froth as it
rises, or it will stick to the meat; pick out the bones, and chop it
fine, with three pounds of suet. This should be done the day before you
want to bake.</p>
<p>Mix to this quantity of meat, two gallons of chopped apples, four
pounds
of raisins, half a gallon of boiled molasses, a pint of currant wine, a
tea-cup of rose brandy, an ounce of cinnamon, orange peel and mace,
from
two to four nutmegs, and sweet cider enough to make it the right
thickness; if the cider is not sweet, put in more molasses; when all is
mixed, it is best to bake a small pie, as you can alter the seasoning,
if it is not to your taste. If you have not raisins, dried cherries or
small grapes, that have been preserved in molasses, are very good, or
stewed dried apples, instead of green; and where you have no cider,
stew
the apples in plenty of water, so as to have them very soft; a little
good vinegar, sweetened and mixed with water, also does instead of
cider, but is not so good.</p>
<p>This will make about forty pies, and if you have a convenient way of
keeping them, you may bake all at once, as they will keep for two
months
very readily when the weather is cold. If you do not bake all at once,
put what is left in a jar, cover the top with melted suet, and over
this
put a piece of white paper, with a tea-cup of spirits poured on the
top; tie it up and keep it where it will not freeze. Where persons have
a large family, and workmen on a farm, these pies are very useful.</p>
<p></p>
<p></p>
<h3>Rhubarb Pie.</h3>
<p></p>
<p>Peel the stalks, cut them in small pieces, and stew them till very
soft
in a little water; when done, mash and sweeten with sugar; set it away
to cool; make a puff paste, and bake as other pies. Some prefer it
without stewing, cutting the stems in small pieces, and strewing sugar
over them before the crust is put on. These pies will lose their fine
flavor after the first day. They take less sugar than gooseberries.</p>
<p></p>
<p></p>
<h3>Peach Pie.</h3>
<p></p>
<p>Take mellow clingstone peaches, pare, but do not cut them; put them
in
a deep pie plate lined with crust, sugar them well, put in a
table-spoonful of water, and sprinkle a little flour over the peaches;
cover with a thick crust, in which make a cut in the centre, and bake
from three-quarters to one hour.</p>
<p></p>
<p>Sweet Potato Pie.</p>
<p>Boil the potatoes, skin and slice them; put a layer of potatoes and
a
layer of good apples sliced thin in a deep dish; put potatoes and
apples
alternately till the dish is filled, mix together wine, water, sugar,
butter and nutmeg, and pour over, cover it with crust, and bake as
oyster pie.</p>
<p></p>
<p></p>
<h3>Pork Mince Pies.</h3>
<p></p>
<p>Take pieces of fresh pork that have been left from sausage meat, or
any
trimmings of the hams or shoulders; boil them, then chop. Have two
heads
nicely washed and cleaned, boil, pick out the bones and chop them; mix
with the other meat, and season as you do other mince pies, they do not
require any suet. The lower crust of mince pies need not be so rich as
the top; always cut several places in the top crust with scissors, to
keep the juice from wasting. When you warm mince pies, do it gradually,
and do not have the crust scorched. Some prefer them cold. When the
pies
are very plain, a little preserve syrup, and a glass of wine added is
an
improvement.</p>
<p></p>
<p></p>
<h3>Currant Pie.</h3>
<p></p>
<p>After stemming green currants, scald them, and allow them to stand
awhile; pour off the water; have the crust in your plates; put in the
currants, sweeten them well; put in a little water, a dust of flour and
a little orange peel. Gooseberries are prepared in the same way, but
require more sugar. Cherries should not be scalded.</p>
<p></p>
<p></p>
<h3>Pumpkin Pudding.</h3>
<p></p>
<p>Choose a yellow pumpkin, with a fine grain, pare and cut it in small
pieces, boil it in plenty of water, and take it up as soon as it is
done, or it will soak up the water; to a gallon of pumpkin, stewed and
mashed, put two quarts of milk, eight eggs, half a pound of butter,
half
a tea-cup of lemon or rose brandy; nutmeg and sugar to your taste; bake
it in deep plates, with a bottom crust.</p>
<p></p>
<p></p>
<h3>Apple Pudding.</h3>
<p></p>
<p>Take three pints of stewed apples, well mashed, melt a pound of
butter, beat ten eggs with two pounds of sugar, and mix all together
with a glass of brandy and wine; pat in nutmeg to your taste, and bake
in puff paste.</p>
<p></p>
<p></p>
<h3>Quince Pudding</h3>
<p></p>
<p>Take six quinces, pare them, cut them in quarters, and stew them, in
a
little water with lemon peel; cover them and let them cook gently till
soft, when mash, or rub them through a sieve; mix them with sugar till
very sweet, season with mace and nutmeg; beat up four eggs and stir in
with a pint of cream; bake it in paste.</p>
<p></p>
<p></p>
<h3>Potato Pudding.</h3>
<p></p>
<p>Take a pound and a half of well mashed potatoes; while they are warm
put
in three-quarters of a pound of butter; beat six eggs with
three-quarters of a pound of sugar, rolled fine, mix all well together,
and put in a glass of brandy; season with nutmeg, mace or essence of
lemon, and bake in paste.</p>
<p></p>
<p></p>
<h3>Cocoanut Pudding.</h3>
<p></p>
<p>Take three-quarters of a pound of grated cocoanut, with the brown
skin
taken off, half a pound of sugar, the same of butter, the whites of six
eggs, beaten light, half a pint of cream, a glass of brandy, or
rose-water, and a quarter of a pound of crackers, pounded fine, beat
them together and bake in paste. If you wish the pudding rich, take a
pound of butter, the same quantity of cocoanut, of sugar and whites of
eggs, omitting the crackers and cream. Season as above. This quantity
will fill six dessert plates of large size.</p>
<p></p>
<p></p>
<h3>Sweet Potato Pudding.</h3>
<p></p>
<p>Boil the potatoes, take off the skin, mash and strain them while
warm;
to a pound of potatoes put half a pound of butter; beat six eggs with
half a pound of loaf-sugar, add a little mace or nutmeg; mix all
together, and bake with or without paste.</p>
<p></p>
<p></p>
<h3>Lemon Pudding.</h3>
<p></p>
<p>Grate the rind of six fresh lemons, squeeze the juice from three,
and
strain it; beat the yelks of sixteen eggs very light, put to them
sixteen table-spoonsful of powdered sugar, not heaped, with four
crackers finely powdered; beat it till light; put a puff paste in your
dish and bake in a moderate oven.</p>
<p></p>
<p></p>
<h4>Another Way.</h4>
<p></p>
<p>Take one pound of potatoes strained through a sieve, half a pound of
butter, the same of rolled sugar, the juice of two lemons and the
peel of one; beat five eggs, and mix all together with a glass of
wine and a nutmeg.</p>
<p></p>
<p></p>
<h3>A Preserve Pudding.</h3>
<p></p>
<p>Take a deep dish, butter it well and spread a layer of preserves,
without syrup--either quinces, citron, apples or peaches; rub together
a
pound of fresh butter, and the same of powdered loaf-sugar, and add the
yelks of sixteen eggs well beaten; pour this on the preserves, bake it
in a quick oven for half an hour; it may be set by till the next day;
beat the whites of the eggs as for island, seasoning with currant
jelly,
and spread it over the pudding cold, just as it goes to table. This
makes a rich dish and is eaten without sauce. This quantity will bake
in
four ordinary pie plates.</p>
<p></p>
<p></p>
<h3>Arrow Root Pudding.</h3>
<p></p>
<p>Take four table spoonsful of arrow root, mixed in a little cold
milk;
pour on this a quart of boiling milk, beat six eggs with three table
spoonsful of sugar, and stir all together with a spoonful of butter,
bake it twenty minutes in paste.</p>
<p></p>
<p></p>
<h3>Rice Pudding.</h3>
<p></p>
<p>Pour a quart of boiling milk on a pint of rice flour, stir it well,
and
put in six spoonsful of sugar, one of butter, and four eggs, beat all
together, and bake in deep plates, with or without crust.</p>
<p></p>
<h4>Another Way.</h4>
<p></p>
<p>Boil half a pound of rice till soft, when nearly cold stir in half a
pound of white sugar, a quarter of a pound of butter, and three eggs
well beaten; grate in half a nutmeg, stir in a pint of rich milk; pour
all in a yellow dish and bake half an hour; then, put a thick coating
of
loaf sugar on the top, and eat hot, with or without cream.</p>
<p></p>
<p></p>
<h3>Pudding Of Whole Rice.</h3>
<p></p>
<p>Boil a pint of washed rice in milk or water, till soft, put in a
lump of
butter, five eggs, and sugar to your taste, season with essence of
lemon, or lemon peel, and mix in cream to make it thin enough to pour,
bake it in paste, in deep plates.</p>
<p></p>
<p></p>
<h3>A Pudding Of Corn Meal.</h3>
<p></p>
<p>Pour three pints of boiling milk on nearly half a pint of sifted
corn meal, stir in half a pound of butter, add four eggs, a little
nutmeg, rose brandy, and the grated peel of a lemon, sweeten it, and
bake it in paste.</p>
<p></p>
<p></p>
<h3>Corn Pudding in Paste.</h3>
<p></p>
<p>To two pounds of mush moderately warm, put three-quarters of a pound
of
butter, the yelks of six eggs, the rind of one lemon, and juice of two;
sugar and nutmeg to your taste, and bake in paste as potato puddings.
This is much admired.</p>
<p></p>
<p></p>
<h3>Richmond Pudding.</h3>
<p></p>
<p>Take one pound of raisins, stoned and chopped, half a pound of
currants
rubbed in flour, a pound and a half of grated bread, a pound of suet
shred fine, eight eggs, two glasses of brandy, and two of wine; beat
them all together, adding the eggs at the last; dip your bag or cloth
in
boiling water and flour it well; pour in the pudding and tie it up,
leaving room for it to swell; allow it four hours to boil; eat it with
white sauce.</p>
<p></p>
<p></p>
<h3>Suet Pudding.</h3>
<p></p>
<p>Take half a pound of suet chopped fine, four tea-cups of flour, and
five
eggs; beat these together with a quart of milk, and half a spoonful of
salt; put in three tea-cups of raisins just before you tie it up; they
should be rubbed in flour to prevent them from sinking; dried cherries,
or pared dried peaches, are very good instead of raisins; scald the
cloth and flour it; leave room for the pudding to swell. If you put
one-fourth corn meal, you can do with fewer eggs.</p>
<p></p>
<p></p>
<h3>Cheese Cakes.</h3>
<p></p>
<p>Take one quart of curd, after the whey has been strained off, mix
with
it half a pound of fresh butter, an ounce of pounded blanched almonds,
the whites of three eggs, a tea-cup of currants; season with sugar and
rose water to your taste, and bake in plates with paste.</p>
<p></p>
<p></p>
<h3>Baked Apples.</h3>
<p></p>
<p>Wash and core your apples, and in the vacancy left by the core, put
brown sugar, and bake them in a stove or oven.</p>
<p></p>
<p></p>
<h3>Batter Pudding with Green Fruit.</h3>
<p></p>
<p>Make a batter as for suet pudding. If you have small fruit, put it
in
whole; if apples, chop them fine; boil it three hours.</p>
<p></p>
<p></p>
<h3>Custard Bread and Butter Pudding.</h3>
<p></p>
<p>Fill a pan with slices of buttered bread, with raisins, grated
nutmeg
and sugar over each slice; beat six eggs with a tea-cup of sugar; add
two quarts of rich milk, and pour it over the bread and butter; bake it
in a stove or oven.</p>
<p></p>
<p></p>
<h3>Balloon Puddings.</h3>
<p></p>
<p>Mix a pint of rich milk with a pound and a quarter of flour; break
nine eggs; beat the yelks with the batter, the whites alone; when they
are mixed, stir in three-quarters of a pound of melted butter; grease
cups or bowls with butter; pour in the batter, and bake them half an
hour; if in a dutch-oven, put some water in the bottom; eat them with
white sauce.</p>
<p></p>
<p></p>
<h3>Plain Rice Pudding.</h3>
<p></p>
<p>Put two quarts of good milk in a tin pan, with a tea-cup of whole
rice,
the same of stemmed raisins, and a little nutmeg or cinnamon, and sugar
to your taste. If you bake it in a dutch-oven, it is best to put a
little water in the bottom before you set it in; bake it till the rice
is soft, and there is a brown crust on the top.</p>
<p></p>
<p></p>
<h3>A Rice Dish with Fruit.</h3>
<p></p>
<p>Put a tea-cup of rice in a quart of milk, and boil it very slowly to
keep it from burning; when done, add a little salt, a tea-cup of cream,
and sugar enough to sweeten it; have ready, in a deep dish, any fruit
that is in season,--cherries, blackberries or apricots, apples, or
peaches, cut up and well sweetened, but uncooked; spread the rice
roughly over, and bake it slowly two hours. It may be eaten with cream,
and nutmeg, and is quite as good cold as warm.</p>
<p></p>
<p></p>
<h3>Bread Pudding.</h3>
<p></p>
<p>Bread pudding is made out of bread that is too dry to use; cut it
fine,
boil it in milk, and mash it well; beat four eggs and put in, with half
a pound of raisins; boil it an hour and a half, or bake it.</p>
<p></p>
<p></p>
<h3>Bread and Apple Pudding.</h3>
<p></p>
<p><i>To be eaten with Sauce</i>.</p>
<p>Put a layer of buttered bread in the bottom of a well buttered dish,
with chopped apples, sugar, grated bread and butter, and a little
pounded cinnamon; fill up the dish with alternate layers of these
articles, observing that it is better to have the inner layer of bread
thinner than that of the top and bottom. This is a nice dish for those
who cannot partake of pastry.</p>
<p></p>
<p></p>
<h3>Custard Hasty Pudding.</h3>
<p></p>
<p>Put a quart of new milk on to boil; then mix a tea-cup of rice flour
with a little milk, two eggs, and three spoonsful of sugar; beat it,
and
when your milk boils, stir it in; let it boil five minutes--when pour
it
out on some buttered toast, in a bowl or dish, and grate nutmeg over
it.</p>
<p></p>
<p></p>
<h3>Elkridge Huckleberry Pudding.</h3>
<p></p>
<p>One pound of flour, one of light-brown sugar, eight eggs--beat as
sponge cake, and add one quart of berries, nicely picked, washed, and
allowed to dry, bake as sponge cake. This maybe served with sauce;
either Lot or cold.</p>
<p></p>
<p></p>
<h3>Huckleberry Pudding.</h3>
<p></p>
<p>Make a batter of five eggs to a quart of milk, and a little butter;
pick, wash, and rub in flour a pint or more of huckleberries, put them
in, and bake as long as other puddings, or boil it in a bag.</p>
<p></p>
<p></p>
<h3>Green Corn Pudding.</h3>
<p></p>
<p>Cut the green corn through the grain, and scrape it off the cob with
the
back of a knife; prepare a batter made of a quart of rich milk, two
eggs, and wheat flour, and a little salt; then add the corn, and beat
it
well for a few minutes: it should be of a consistence to pour easily;
grease the pan, and pour it in; bake with quick heat in a stove or
spider, about half an hour. Six ears of corn will be enough for a quart
of milk, or you may double the quantity; eat it with butter, sugar and
cream, molasses, or any sauce that is convenient.</p>
<p></p>
<p></p>
<h3>Baked Pudding.</h3>
<p></p>
<p>Boil a quart of milk, and stir into it half a pint of corn meal and
a
tea-spoonful of salt--mix this well together; beat two eggs, stir in
when nearly cold; add a tea-cup of chopped suet, two table-spoonsful of
sugar, a little spice--grease a pan, and pour it in; bake
three-quarters
of an hour. Eat it with sugar and cream, or molasses sauce.</p>
<p></p>
<p></p>
<h3>A Boiled Indian Pudding.</h3>
<p></p>
<p>Boil a quart of milk, and stir in meal to make it a thick batter;
put in
a tea-spoonful of salt, a tea-cup of suet, a spoonful of sugar; mix;
these well together, add two eggs, well beaten. If you have dried
peaches, soak them; sprinkle them with dry flour, and put them in, or
put in raisins, previously rubbed with wheat flour-beat it well; have
your pot boiling, scald the bag, flour it, and put in the pudding,--it
will boil in two hours. Eat with sugar and cream, molasses, or any kind
of pudding sauce.</p>
<p></p>
<p></p>
<h3>Boiled Bread Pudding.</h3>
<p></p>
<p>Take a loaf of stale light bread, tie it in a cloth, boil it an
hour,
and eat it with sauce.</p>
<p></p>
<p></p>
<h3>A Bird's Nest Pudding.</h3>
<p></p>
<p>Pare and core some apples, enough to fill a deep dish, they should
be
ripe, and such as will cook easily. Make a custard of five eggs, to a
quart of milk, and sugar and nutmeg to taste; pour this over, and bake
half an hour.</p>
<p></p>
<p></p>
<h3>Little Puddings in Pans.</h3>
<p></p>
<p>Beat four eggs very light; make a batter of two tea-cups of flour,
three
of milk, and one of cream; pour in the eggs, and beat all well
together;
put in a spoonful of melted butter; grease your shallow pins or cups,
and bake from twenty to thirty minutes; eat them with sauce, or sugar,
cream and nutmeg.</p>
<p></p>
<p></p>
<h3>Switzerland Pudding.</h3>
<p></p>
<p>Make a hatter of five eggs, a quart of milk and flour; pare and core
enough good apples to cover the bottom of your pan, fill the holes
where the cores came out with sugar, grease the pan, lay them in, and
pour the batter over, bake it an hour and a half, and make wine sauce
to eat with it.</p>
<p></p>
<p></p>
<h3>Boiling Puddings.</h3>
<p></p>
<p>In boiling puddings, you must observe to have plenty of water in the
pot; the pudding should be turned frequently, have the water boiling
when it goes in, and do not let it stop. Have a tea-kettle of water by
the fire to pour in as it evaporates. When the pudding is done, it
should be dipped in a pan of cold water, to prevent its adhering to
the cloth.</p>
<p></p>
<p></p>
<h3>Screw Dumplings.</h3>
<p></p>
<p>Roll out some paste thin, in a long strip, lay in preserves of any
kind, or stewed fruit, well sweetened, roll it up and close it tight,
pin it up in a towel, and boil it an hour, eat it with butter, sugar
and cream, or sauce.</p>
<p></p>
<p></p>
<h3>Large Dumplings.</h3>
<p></p>
<p>Take green fruit of any kind--peaches, apples, cherries,
blackberries,
or huckleberries, make crust as for pies, roll it out, put in the
fruit,
and pin it in a cloth, boil it two hours.</p>
<p></p>
<p></p>
<h3>Peach and Apple Dumplings.</h3>
<p></p>
<p>Make crust as for plain pies, cut it in as many pieces as you want
dumplings, pare and core the apples, roll out the crust, and close them
up, have the water boiling when they go in, and let them boil
three-quarters of an hour. Peaches pared and stoned make very good
dumplings, eat them with sauce of any kind, or sugar, cream and butter.</p>
<p></p>
<p></p>
<h3>Light Bread Dumplings</h3>
<p></p>
<p>Take as much lightened dough as will make a loaf of bread, work into
it
half a pound of stemmed raisins, tie it up in a cloth, and boil it an
hour and a half.</p>
<p></p>
<p></p>
<h3>Rice Dumplings</h3>
<p></p>
<p>Wash and pick a pint of rice, boil it in water till it is soft; have
some apples pared and cored whole, fill the holes with sugar, cover
them
over with the rice, and tie each one separately in a cloth; boil them
till the apples are done.</p>
<p></p>
<p></p>
<h3>Indian Suet Dumplings</h3>
<p></p>
<p>Chop beef suet fine, and to a pint of Indian meal, take a
table-spoonful
of the suet and a little salt; pour on boiling water enough to make a
stiff dough, work it well, make into round cakes, and boil in clear
water. These are good when vegetables are scarce, to eat with meat, or
as a dessert with sugar or molasses.</p>
<p></p>
<p></p>
<h3>Corn Dumplings.</h3>
<p></p>
<p>When you boil corned beef, new bacon, or pork, you can make
dumplings,
by taking some grease out of the pot, with some of the water, and
pouring it hot on a quart of Indian meal, mix and work it well, (it
will
not require salt,) make it into little round cakes; (they should be
stiff, or they will boil to pieces;) take out the meat when it is done,
and boil the dumplings in the same water for half an hour. They may be
eaten with molasses, and make a good common dessert.</p>
<p></p>
<p></p>
<h3>Pan Cakes.</h3>
<p></p>
<p>Take five eggs to a quart of milk, make a thin batter with flour,
have a
little hot lard in the frying-pan, and pour in enough batter to cover
the bottom; turn and fry the other side; if eggs are scarce, a
tea-spoonful of salaeratus will supply the place of two. Eat them with
wine and sugar.</p>
<p></p>
<p></p>
<h3>Water Pan Cakes--a cheap Dessert.</h3>
<p></p>
<p>Stir a quart of warm water in sufficient flour to make a batter of
moderate thickness; dissolve a tea-spoonful of salaeratus, with a
little
salt, into a tea-cupful of butter-milk, or sour cream; beat it well;
put
a little lard in a frying-pan, and when it is hot, fry them. They are
much better to be eaten hot, with sauce, sugar and cream, or any thing
you may fancy. This is a very cheap dessert, and has been thought
nearly
equal to pan cakes made with milk and eggs.</p>
<p></p>
<p></p>
<h3>Apple Fritters.</h3>
<p></p>
<p>Allow four eggs to a quart of milk; make a thick batter with flour,
and
beat it well; stir in a quart of apples, chopped fine: have a
frying-pan
with hot lard, and drop a spoonful in a place; fry them light brown on
both sides, and eat with sugar and wine, or sweet cider.</p>
<p></p>
<p></p>
<h3>Rice Fritters.</h3>
<p></p>
<p>To a pint of rice flour add a tea-spoonful of salt and a pint of
boiling
water; beat four eggs and stir them in, have hot lard in a frying-pan,
and fry them as other fritters.</p>
<p></p>
<p></p>
<h3>Indian Meal Fritters.</h3>
<p></p>
<p>Take a quart of butter-milk, (in which dissolve a tea-spoonful of
salaeratus,) stir in meal to make a batter of suitable thickness, a
tea-spoonful of salt and two eggs; beat all well together, and fry in
hot lard, as other fritters. If you like, you can put in chopped
apples.
Eat with sugar or molasses.</p>
<p></p>
<p></p>
<h3>Snow Fritters.</h3>
<p></p>
<p>Take of light new fallen snow, three table-spoonsful for every egg
you
would otherwise use--that is, if you would wish the quantity that three
eggs would make in the usual way, take nine table-spoonsful of snow,
and stir in a quart of rich milk that has been setting in a very cold
place, so that it will not melt the snow, and destroy its lightness;
put
in a tea-spoonful of salt, and enough wheat flour to make a stiff
batter; have ready a frying-pan with boiling lard, and drop a spoonful
in a place as with other fritters, and set the remainder in a cold
place
till the first are done. Eat them with wine sauce, or sugar, butter and
cream, or any thing you fancy.</p>
<p></p>
<p></p>
<h3>Rice Flummery.</h3>
<p></p>
<p>Rice that is ground coarse, in a hand-mill, is much better for
making
flummery than the flour you buy: put three pints of milk to boil, mix
with water two tea-cups of ground rice, and stir it in the milk when it
boils; while the milk is cold, put in it two dozen peach kernels,
blanched, and rolled with a bottle; wet your moulds with cold cream or
water; keep stirring the rice till it is thick, when pour it out in the
moulds; just before dinner turn them out on dishes, have cream, sugar
and nutmeg mixed, to eat with it.</p>
<p></p>
<p></p>
<h3>Rice Milk.</h3>
<p></p>
<p>Take a tea-cupful of rice, boil it till about half done, and let all
the water be evaporated; then add the milk, and beat an egg with some
flour, and stir in; let it boil n few minutes, and season with sugar
and nutmeg.</p>
<p></p>
<p></p>
<h3>Wine Sauce for Puddings.</h3>
<p></p>
<p>Mix a spoonful of flour in a tea-cup of water, with two spoonsful of
sugar and one of butter; stir this in half a pint of boiling water; let
it boil a few minutes, when add a glass of wine and some nutmeg.</p>
<p></p>
<p></p>
<h3>White Sauce.</h3>
<p></p>
<p>Take half a pound of powdered white sugar, and quarter of a pound of
butter, beat them well together with a glass of wine, and grate in half
a nutmeg. A little currant jelly is preferred by some in this sauce
instead of wine.</p>
<p></p>
<p></p>
<h3>Cream Sauce.</h3>
<p></p>
<p>Boil half a pint of cream, thicken it a very little, and put in a
lump
of butter; sweeten it to your taste, and after it gets cold add a glass
of white wine; this is good to eat with boiled rice, plain pudding, or
apple dumplings.</p>
<p></p>
<p></p>
<h3>Molasses Sauce.</h3>
<p></p>
<p>Put half a pint of molasses to boil in a skillet, with a piece of
butter
the size of an egg; when it has boiled a few minutes, pour in a tea-cup
of cream, and grate in half a nutmeg; this is the most economical way
of
making sauce.</p>
<p></p>
<p></p>
<h3>Egg Sauce.</h3>
<p></p>
<p>Take the whites of three eggs and the yelks of two, beat them till
very light, and add a large table-spoonful of butter ready creamed,
with sugar and nutmeg to your taste; boil three glasses of wine, and
pour over the other ingredients, put it over the fire, and let it
boil two minutes, stirring all the time. This is nice sauce for any
kind of pudding.</p>
<p></p>
<p></p>
<h3>Cherry Toast.</h3>
<p></p>
<p>Stone and stew a quart of ripe cherries, sweeten them, place some
slices
of buttered toast in a deep dish, and put the stewed cherries over
them.
A little powdered cinnamon or grated nutmeg may be put on the toast.</p>
<p></p>
<p></p>
<h3>Apple Custard.</h3>
<p></p>
<p>Lay a crust in your pie plates, slice apples thin and half fill the
plates, pour over a custard made of four eggs to a quart of milk,
sweeten and season it; bake it slowly.</p>
<p></p>
<p></p>
<h3>Custard baked in Cups.</h3>
<p></p>
<p>Beat up five eggs with two heaped spoonsful of sugar, mix these with
a
quart of rich milk and a little nutmeg; fill the cups, pour water in
the
bottom of a dutch-oven or dripping-pan, and set them in and bake them
till thick.</p>
<p></p>
<p></p>
<h3>Boiled Custard.</h3>
<p></p>
<p>Put on to boil a quart of new milk; have ready a dozen peach
kernels,
scalded, peeled, and rubbed fine with a bottle, beat five or six eggs,
with some sugar, and when the milk boils stir them in with the kernels;
keep stirring till it thickens, but do not let it boil, or it will
curdle; then take it off the fire, pour it in a pitcher, and continue
to
stir till it is nearly cold, when pour it into your cups, and grate
nutmeg over the top of each. If you wish to have it flavored with
lemon,
boil some peel with the milk. This custard may be put in a glass bowl,
and an island on the top.</p>
<p></p>
<p></p>
<h3>Cold Custard.</h3>
<p></p>
<p>Sweeten half a gallon of milk, put into it a table-spoonful of
rennet
wine, and let it stand in a warm place till it begins to come, when it
should be set in cold water till dinner time; just as you take it to
table, pour some cream on it, and grate nutmeg over the top.</p>
<p></p>
<p></p>
<h3>Cream Custard.</h3>
<p></p>
<p>To a pint of thin cream, take one egg, and beat and season as other
custard; bake it in a plate with paste; this quantity is sufficient
for one large plate, and is more delicate than custard made in the
usual way.</p>
<p></p>
<p></p>
<h3>Ice Custard with Vanilla.</h3>
<p></p>
<p>Boil three pints of rich milk with as much vanilla as will give it a
good flavor; sweeten it to your taste; have ready four eggs well
beaten,
pour the boiling milk on them, and keep stirring till cool; when put it
to freeze.</p>
<p></p>
<p></p>
<h3>Custard with Raisins.</h3>
<p></p>
<p>Stone and cut a tea-cup of raisins, put them in a quart of milk;
when it
boils stir in five eggs well beaten, with two table-spoonsful of sugar,
and a little lemon peel; keep stirring till it boils again, then take
it
off the fire, and stir till nearly cold; when put it in cups, or in a
large bowl; beat the whites of three eggs with sugar, and when quite
cold put them on the top of the custard.</p>
<p></p>
<p></p>
<h3>To Boil Custard in Water.</h3>
<p></p>
<p>Beat the eggs, sugar and seasoning together, and put it in a pitcher
or
nice stone jar; put in the milk and stir it well together; set the
pitcher in a pot of boiling water, and stir till it is cooked, when
take
the pitcher out and stir till nearly cool. Custard should never be
boiled or baked two much--a minute too long will sometimes spoil it.</p>
<p></p>
<p></p>
<h3>Whips.</h3>
<p></p>
<p>Grate the peel of a lemon in a pint of cream, sweeten it with loaf
sugar, and whip it well; beat the whites of three eggs and mix with it;
put apple jelly, seasoned with lemon, in the bottom of your glasses,
and
as the froth rises put it on the top of the jelly.</p>
<p></p>
<p></p>
<h3>Trifle.</h3>
<p></p>
<p>Put slices of sponge cake or Naples biscuit in the bottom of a deep
glass dish; on this put slices of preserved citron, or apples preserved
with lemon; pour over this a boiled custard, and on the top put a whip
made by the foregoing receipt.</p>
<p></p>
<p></p>
<h3>Floating Island.</h3>
<p></p>
<p>Beat the whites of five eggs till the beater will stand up in them;
then
add, a little at a time, four spoonsful of powdered loaf-sugar, and
currant jelly, or preserved syrup of any kind; put rich milk in the
bottom of a glass, or china bowl, and put the island on the top. In
making floating island, you should allow the whites of six eggs to six
persons. You can have very good custards at the same time with the
yelks
of the eggs.</p>
<p></p>
<p></p>
<h3>Apple Float.</h3>
<p></p>
<p>To a quart of apples, slightly stewed and well mashed, put the
whites of
three eggs, well beaten, and four table-spoons heaping full of loaf
sugar, heat them together for fifteen minutes, and eat with rich milk
and nutmeg.</p>
<p></p>
<p></p>
<h3>Carrageen or Irish Moss Blancmange.</h3>
<p></p>
<p>Wash in three waters half an ounce of Carrageen moss; drain and put
it
in two quarts of new milk, let it boil for a few minutes, strain it in
a pitcher, wet the moulds, and pour it in while hot; let it stand till
it becomes thick, when it may be eaten with sugar and cream, seasoned
with peach or rose water, or with a lemon rolled in the sugar. Some
prefer seasoning the blancmange before putting it in the moulds. It
will keep in a cool place two days, and is better to be made the day
before it is eaten.</p>
<p></p>
<p></p>
<h3>To Keep Suet for several Months.</h3>
<p></p>
<p>Chop the suet you wish to preserve until summer as fine as for mince
pies or puddings, then add a table-spoonful of salt to three
table-spoonsful of suet; mix all well together, and put it in jars.
Keep
it tied up close, as exposure to the air makes it strong. It should be
soaked an hour before you wish to use it, to remove the salt taste.</p>
<p></p>
<p></p>
<h3>Skim Curds.</h3>
<p></p>
<p>Put to boil a gallon of sweet milk; when it fairly boils, pour in a
quart of butter-milk; in a few minutes the curd will rise, which skim
off and set by, to cool for dessert; season it as you help to it at
table, with cream and sugar to the taste.</p>
<p></p>
<p></p>
<h3>Whey Skim Curds.</h3>
<p></p>
<p>Boil the whey, and put in a pint of sour butter-milk; when the curds
rise to the top take them off, and set them in a cold place; they make
a
nice dessert to eat with sugar, cream and nutmeg.</p>
<p></p>
<p></p>
<h3>Cheese Curds.</h3>
<p></p>
<p>Put to boil a gallon of skim milk, stir into it two spoonsful of
rennet
wine; when it turns, dip up the curds and set them away to cool; eat
them with sweetened cream and nutmeg.</p>
<p></p>
<p></p>
<h3>Rennet Wine for cold Custards or Curds.</h3>
<p></p>
<p>Rub the salt from a nicely dried rennet, and cut it up; put it in a
bottle, and fill it up with good wine. If care is taken to keep it
filled up, it will last for several years, to make cold custard and
cheese curds.</p>
<p></p>
<p></p>
<h3>To Preserve Milk to use at Sea.</h3>
<p></p>
<p>To every quart of new milk put a pound of loaf-sugar; let it boil
very
slowly in an iron pot, over clear coals, till it is as thick as thin
cream--stirring it all the time, pour it out in a pitcher, and stir
till
it is cold; put in bottles, cork it tight, and put sealing wax over the
corks; it must be shaken before it is used.</p>
<p></p>
<p></p>
<hr>
<p></p>
<p></p>
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