La cuisine creole

Make the crust in the usual manner (for many ways, see directions in this book), spread it over a deep plate; cut nice fat salt pork very thin, and slice some apples ; place a layer of apples, then a layer of pork; sprinkle with allspice, pepper, and sugar, between each layer; hâve three or four layers, and let the last one be apples ; sprinkle in sugar and spice ; cover with a top crust, and bake an hour. This is a plain and wholesome dish; when the family is large and apples plentiful, it will be an economical way of giving the boys " apple pie." MOLASSES PIE. Take one pint of molasses, beat into it three eggs and a large spoonful of butter ; pour the mixture into a rich crust, and bake. A RICHER MOLASSES PIE. One cup of molasses, one cup of sugar, four eggs, and four tablespoonfuls of butter. Mix together the sugar, butter and eggs, then stir in the molasses. Bake in a rich crust. HUCKLE OR WHORTLEBERRY PIE. Put a quart of picked huckleberries into a basin of water, take oflf whatever floats; take up the berries by the handful; pick ont ail the stems and unripe berries, and put the rest into a dish ; Une a buttered pie dish with a pie paste ; put in the berries half an inch deep, and to a quart of berries put a teacupful of brown sugar, and half a teacupful of water ; dredge a teaspoonful of flour over ; throw in a saltspoonful of salt, and half a nutmeg grated; cover the pie, cut a slit in the centre, or make several incisions on either side of it; press the two crusts together around the edge, trim it off neatly with a sharp knife, and bake in a quick oven for three-quarters of an hour. BLACKBERRY PIE. Pick the berries clean ; rinse them in cold water, and finish as directed for huckleberries. BOILED PLUM PUDDING. VERY FINE. Prepare all the ingredients except the beating of the eggs, the day before making the pudding. Take one pound of grated bread crumbs, pour over them a pint of boiling milk; add a pound of chopped suet, half a pound of butter, one pound of sugar, half a pound of sifted flour, one dozen eggs, one pound of raisins, one pound of currants, half a pound of citron, one tablespoonful of ground cinnamon, one of cloves and allspice, also one grated nutmeg, a glass of brandy, the rind and juice of two lemons. Tie it in a piece of thick, unbleached cotton, allowing room for the pudding to swell. Boil five hours. Serve with butter and sugar sauce. This can be steamed over, and be as nice as it was at first. SIX-OUNCE PLUM PUDDING. Six ounces of stoned raisins, six ounces washed and dried currants, six ounces of bread crumbs, six ounces of suet and six eggs. Flavor with half a nutmeg, half a lemon and half a glass of brandy. Mix ail thèse in- gredients together, and put the pudding înto a mould, or floured cloth, and boil three hours. CHEISTMAS PLUM PUDDING. One pound and a half of raisins, half a pound of currants, three-quarters of a pound of bread-crumbs, half a pound of flour, three-quarters of a pound of beefsuet, nine eggs, one wineglassful of brandy, half a pound of citron and orange-peel, half a nutmeg, and a little ground ginger. Chop the suet as fine as possible, and mix it with the bread-crumbs and flour, add the currants washed and dried, the citron and orange-peel eut into thin slices, and the raisins stoned and divided. Mix it ail well together with the grated nutmeg and ginger, then stir in nine eggs well beaten, and the brandy, and again mix it thoroughly together, that every ingrédient may be moistened; put it into a buttered mould, tie it over tightly, and boil it for six hours. This pudding may be made a week before using, boiled in a cloth, and hung up in a dry place, and when required put into a saucepan of boiling water and boiled for two hours or two hours and a half, then turned ont, and served with sauce as above.