Dr. M'Millan's formulas and domestic guide

CUSTARD PIE. Take about half pint of flour, a pinch of salt, lard the size of an egg, and rub together with the hands, not too fine if you want it flaky. Use just enough cold water to stick together. Do not knead it or work it much. Line a pie tin with crust and bake. If it rises up while baking press it down with your hand before it gets hard. Heat I pint of milk boiling hot, and then take half cup flour, half cup sugar, and the yolks of 2 eggs. Beat them together and stir into the boiling milk, and cook about 5 minutes. After the crust is baked put in the mixture, and then put upon the top a frosting made of the whites of the eggs and 2 table-spoonfuls of sugar, and brown in the oven. Flavor with lemon. To be eaten cold. CINNAMON PIE. One pound brown sugar, 2 ounces cinnamon, half cupful butter. Divide in 3 parts. Mix 2 eggs and i ^ cupfuls milk together. For the crust take 4 cupfuls flour, i ^ cupfuls lard or butter, 2 tea-spoonfuls baking powder, salt to taste. Mix with sufficient water to make soft dough, divide in 3 parts and roll thin. Put I layer of crust in a deep pie dish, and cover it with sugar, then cinnamon and a small piece of butter. Then wet the mixture of milk and eggs, saving enough for the other 2 parts. Lay the second and third crusts on, and do the same as with the first. There should be no crust on top. Bake in a quick oven. COCOANUT PIE. Put a cup of cocoanut to soak in sweet milk as early in the morning as you can. Take a tea-cupful of cocoanut and put it in a coffee-cup and fill up with milk. When ready to bake mix 2 tablespoonfuls of flour with milk and stir in three-fourths of a cup of milk or water, place on the stove and stir until it thickens. Add butter the size of a walnut while warm. When cool add a little salt, 2 eggs, saving out the white of one for the top. Sweeten to taste. Add the cocoanut, beating well. Fill the crust and bake. When done, have the extra white beaten ready to spread over the top. Return to the oven and brown, slightly. NO. 2. Open the eyes of a cocoanut with a pointed knife or gimblet, and pour out the milk into a cup, then break the shell and take out the meat and grate it fine. Take the same weight of sugar and grated nut and stir together. Beat 4 eggs, the whites and yolks separately, to a stiff foam. Mix I cup of cream and the milk of the cocoanut with the sugar and nut, then add the eggs and a few drops of orange or lemon extract. Line a deep pie tin with a nice crust, fill them with the custard, and bake carefully half an hour. PUDDINGS. SUET PUDDING. One cup of suet chopped fine, i tea-cup of molasses, I tea-cup of sweet milk, three and one-half tea-cups of flour, i tea-cup of raisins, i tea-spoonful of soda. Steam 2 hours. Sauce for the same. — One cup of sugar, one-half cup of butter, i ^g^, i table-spoonful of vinegar, i tea-spoonful of lemon extract. Beat well and bring to a boil. Serve hot. NO. 2.