The Pocumtuc housewife

Pigs feet, ears, skins, etc., should be scalded and cleaned. Boil four or five hours, until very soft, Skim out and pack in a jar, throwing in cloves, salt, pepper, as it is put in. Put a plate and a weight on top. Pour over hot vinegar. Cut in slices, dip in flour, and fry brown. Head Cheese. Boil head and cheeks until the meat drops from the bones. Chop fine, season high with salt, pepper, sage, (summer savory if you like). Put in a colander or cheese press, cover and put weights on top to drain it. When cold serve. Pies. At some seasons of the year, fresh pie timber runs short. Make a good deal of rich mince meat in the fall. With occasional scalding it may be kept nearly the year round. A bushel of dried apples helps fill the gap. Carrot, grated and cooked like squash, makes delicious pies. A pie of boiled raisins chopped, with a rolled cracker stirred in, require very little extra seasoning and is not expensive. If all things fail, puddings must be substituted, but they do not take the place. At Thanksgiving time, it saves labor to make seventy-five 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 a large chest, one upon another. Pie Crust. One quart of pastry 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. Cranberry Pie. Fill a covered plate with uncooked cranberries, add half a cup of molasses and four tablespoons of sugar. Cover with an upper crust, and bake half an hour in a quick oven. Marborough Pie. 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. Bake with one crust. Pumpkin Pie. One quart sifted pumpkin, one pint milk, two eggs, one cup sugar, salt, nutmeg, and a little ginger. Bake with one crust. Pumpkin Pie Without Eggs. One quart pumpkin, five tablespoons fiour, two quarts milk. Sweeten to taste with molasses and sugar; season with ginger, allspice, cinnamon, and a pinch of cloves. Place over boiling water, and stir until it thickens. Bake with one crust. Raisin Pie. One cup seeded raisins, one half cup sugar, one tablespoon ginger, salt and spice. Boil the raisins in a cup of water; add a spoonful of flour and one egg. Bake in two crusts. Mince Pie. Miss Avis Adams. One third each of meat, suet and apple chopped fine, also citron and raisins. Moisten with molasses and cider, or sweet pickle vinegar; add one cup sugar, salt, nutmeg, clore and cinnamon, lemon rind, if liked. Rhubarb or Persian Apple* Mrs. Luke Wright. One cup chopped rhubarb, one cup sugar, one egg, one tablespoon fiour, one-third rind of lemon grated. Cream Pie. Mrs. J. Stebbins. One cup cream, one egg, one cup maple sugar, one tablespoon flour, small piece of butter. Squash Pic. Mrs. F. Stebbins. One cup sifted squash, one egg, one half cup sugar, one tablespoon flour, one pint milk, one half cup raisins seeded and spread on the pastry, salt and cinnamon. Lemon Pie. Juice and grated rind of one lemon, one cup of sugar, one cup water, two tablespoons flour, salt. Flour and water boiled together; white of egg partly reserved for frosting with a spoonful of sugar.