The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ...

At Thanksgiving time it saves labor to make seventyfive or a hundred pies, and keep them on hand. Freeze them and slip the covered ones from the plates. Pack them in an earthen crock or large chest, one upon another, and thaw as needed. Pie Crust. One quart of flour, one cup of lard, salt. Mix with a knife and wet with cold water until you can roll it. Fold over and roll again into shape. Mince Meat for Pies. Miss Avice Arms Take one third each of boiled beef, suet, and raw apple, chopped fine, also citron and raisins, as much as you like. Moisten with molasses and sweet cider, or wine, or sweet pickle vinegar. Add sugar, salt, nutmeg, clove and cinnamon. Only a trained taste can tell when mince-meat is just right. Put it in a -kettle and heat it through before packing it down in jars to keep. UJ 1 I4J Pumpkin and Squash Pies. For common family pumpkin pies, three eggs to a quart of milk does very well. Stir in the stewed and sifted pumpkin or squash till it is as thick, as you can stir it round rapidly and easily. If you want your pie richer, make it thinner and add another egg. Sweeten to your taste with molasses or sugar. Put in a little salt, sifted cinnamon and ginger. Taste till you get it right. Pumpkin Pies without Egp Make very decent eating, especially for farm hands and growing boys, who care more for quantity than for delicacy. Make in the proportion of one quart of pumpkin, five great spoonsful of flour, two quarts milk . Sweeten with molasses and sugar; season with ginger, allspice, cinnamon and cloves. Place the mixture over boiling water, and stir till it thickens. Bake with one crust. Squash Pie with Raisins, One cup of sifted squash, one egg, one half cup sugar, one tablespoon flour, one pint milk, one half cup raisins seeded and spread over pastry, salt and cinnamon. Apple Pies. Stew your apples very little, just strike them through. Some do not stew them at all but cut in very thin slices, thinking this retains more of the spirit of the apples. Sugar and spice to your taste. Marlborough Pies. Steam until tender six large tart apples and strain. Stir in one spoonful butter, When cool add two eggs, the rind and juice of a lemon, and one cup of sugar beaten together. Rhubarb or Persian Apple. One cup chopped rhubarb, one cup sugar, one egg, one tablespoon flour, one third rind of lemon grated. Cream Pie. One cup cream, one egg, one cup maple sugar, one table spoon flour, little butter. , Cheese Cakes. Mrs. Jbnks Two cups soft cottage cheese, two eggs beaten light, one cup sugar, butter size of a walnut, nutmeg and cinnamon. Pour into crust and bake a rich brown. Fried Pies. One cup buttermilk, one egg, half teaspoon soda, salt, flour to roll. Take a piece of the crust rolled thin, put on a spoonful of cooked and seasoned apple, roll over the crust and pinch edges together like a turnover and fry in hot fat. Pan Pies. Fill a deep earthen pan with apples pared and quartered. Add a cup of water, and a cup of brown sugar. Cover with a thick crust of risen bread dough. Bake in a brick oven, after the first heat is gone, all night. In the morning while the pie is still warm, take off the crust, cut in slices and put in the bottom of two large pudding dishes. Season the apple with molasses, allspice and cinnamon, pour over the crust, cover with a plate and return to the oven for half an hour to become thoroughly softened. This is very good for breakfast. Apple Dumplings. Make a biscuit dough. Peel and core tart apples» fill with sugar, wrap each in a piece of dough. Steam or bake one hour. Serve with butter and sugar sauce. Pan Dowdy. Judith Allen