New-England Squash Or Pumpkin-Pie

Take a pumpkin or winter-squash, cut in pieces, take off the rind and remove the seeds, and boil it until ten-der, then rub it through a sieve. When cold, add to it milk to thin it, and. to each quart of milk five well-beaten eggs. Sugar, cinnamon, and ginger to your taste. The quantity of milk must depend upon the size and quality of the squash.

These pies require a moderate heat, and must be baked until the centre is firm.

Pipe Fruit Pies - Peach, Cherry, Plum, Currant, And Strawberry

Line your dish with paste. After picking over and washing the fruit carefully (peaches must be pared, and the rest picked from the stem), place a layer of fruit and a layer of sugar in your dish, until it is well filled, then cover it with paste, and trim the edge neatly, and prick the cover. Fruit-pies require about an hour to bake in a thoroughly-heated oven.

Mock Cream

Beat three eggs well, and add three heaping tea-spoonfuls of sifted flour. Stir it into a pint and a half of boiling milk, add a salt-spoon of salt, and sugar to your taste. Flavor with rose-water or essence of lemon.

This can be used for cream-cakes or pastry.

A Pudding Of Fruit And Bread Crumbs

Mix a pint of dried and pounded bread-crumbs with an equal quantity of any kind of berries, or of dried and chopped sour apples. Add three eggs, half a pint of milk, three spoonfuls of fine flour, and half a tea-spoonful of salt. Bake on a griddle or in an oven in muffin-rings, or, when made thinner, as griddle-cakes. If dried fruit is used, more milk is needed than for fresh berries.

This may also be boiled for a pudding. Flour the pudding-cloth and tie tight, as it will not swell in cooking.

Bread And Apple Dumplings

Mix half a pint of dried bread-crumbs and half a pint of fine flour. Wet it with water and two eggs thick enough to roll. Then put it around large apples peeled and cored whole, and boil for dumplings in several small floured cloths, or put all into one large floured cloth, tied tight, as they will not swell. Try with a fork, and when the apples are soft, take up and serve with a sweet sauce.

An Excellent Indian Pudding Without Eggs

Take seven heaping spoonfuls of scalded Indian meal, half a tea-spoonful of salt, two spoonfuls of butter or sweet lard, a tea-cup of molasses, and two tea-spoonfuls of ginger or cinnamon, to the taste. Pour into these a quart of milk while boiling hot. Mix well and put in a buttered dish. Just as you set in the oven, stir in a tea-cup of cold water, which will produce the same effect as eggs. Bake three-quarters of an hour in a dish that will not spread it out thin.

Boiled Indian And Suet Pudding

Three pints of milk, ten heaping table-spoonfuls of sifted Indian meal, a tumblerful of molasses, two eggs. Scald the meal with the milk, add the molasses and a tea-spoonful of salt. Put in the eggs when it is cool enough not to scald them. Put in a table-spoonful of ginger. Tie the bag so that it will be about two-thirds full of the pudding in order to give room to swell. The longer it is boiled the better. Some like a little chopped suet with the above.