The Pocumtuc housewife

Sweet Potato Pic. Slice boiled potatoes into a covered plate; add sugar, a sprinkle of flour, salt; then another layer of potatoes, more sugar, a bit of butter, nutmeg. Pour in milk and bake slowly. Cheese Cakes. Mrs. Jenks. Two cups soft cottage cheese, two eggs beaten light, one cup sugar, butter size of a walnut, nutmeg and cinnamon. Pour in a crust and bake a rich brown. Marborough Puddings. Mrs. Baker. One pint strained stewed apple, three-fourths pound butter, one pound sugar. Mix while warm; when cool, add five eggs well beaten, nutmeg and cinnamon, one half cup cream. Bake with one crust; makes four pies. Apple Pudding Pie. Five cups strained stewed apple; add while hot a small cup ■ of butter, two cups of sugar, and beat thoroughly. Then add five eggs beaten light, two and a half cups of rich milk, spice to taste. Fried Pics. One cup buttermilk, one egg, salt, half teaspoon soda, flour to roll; divide in four parts. Roll in a thin sheet as large as can be fried in the kettle, turn, and when done, spread with hot apple sweetened, and a dust of cinnamon; or roll doughnut dough thin, cut in pieces, lay on a spoonful of apple sauce, wet and pinch together the edges like a turnover and fry in boiling lard. Pan Pies. Mrs. Ingersoll. Pare, core and quarter half a peck of apples and fill a very deep earthen pan. Add one cup of water and one cup of brown sugar. Cover with a thick crust of risen bread dough into which you have worked a large tablespoonful of butter. Let rise a short time. 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 nnd put in the bottom of two large pudding dishes. Season the apple to taste with molasses, allspice and cinnamon, a teaspoonful of each spice, pour over the crust, cover with a plate and return to the oven for half an hour to become thoroughly softened. This served for breakfast or lunch was considered most delectable by the children of bygone days. Pan Dowdy. Miss Judith Allen. Cover a deep pie plate with crust. Put in a layer of sliced apple, then thin shavings of salt pork, then more apple and more pork. Bake with an upper crust. When done eake off the crust, season the apple with sugar, molasses, allspice or what you choose. Put half the apple in upper crust turned over like a plate, lay on the rest of the apple and serve hot. Stebbins Pudding. One pound bread, one quart milk; soak over night. In the morning sift through a colander, add seven eggs, three-fourths pound of butter, nutmeg and raisins, aud another half pint of milk. Apple Dumplings. Make a good biscuit crust; 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. Puddings. Boiled Indian Pudding. Sifted Indian meal and warm milk (not scalding or pudding will break to pieces) should be stirred together stiff. A little salt, and two or three great spoonfuls of molasses; a spoonful of ginger. Boil it in a tight covered pan, or a very thick cloth. Leave plenty of room for Indian meal swells very much. Some people chop sweet suet fine and warm in the milk; others warm thin slices of sweet apple to be stirred into the pudding. Water will answer instead of milk. Boil four or five hours. A Tasty Pudding.