One-half cup of squash, cooked dry and made smooth, one-third cup of milk, one tablespoonful of sugar, one ta-blespoonful of sorghum molasses, one and one-half table-spoonfuls of egg, one-sixth teaspoonful of spices. This makes a pie about one-third the usual size. Make and bake same as above.
Make a plain crust same as for pie. Core and pare tart apples and cut into quarters, then halve each quarter at right angles to its length. Roll the dough as for pies, and cut into pieces large enough to wrap the halves in. Put the sugared apples in, fold the edges together, and pinch to make them adhere. Place in the pan open side up, and bake until the apples are tender. Serve with sugar and cream, or with a made sauce, such as caramel cream.
One-fourth teaspoonful of salt, one egg yolk, four tablespoonfuls of milk or water and two teaspoonfuls of olive oil or clarified butter, one-half cup of flour. If fruit is used put sugar in batter. Beat the egg well, and add the oil slowly, then add the milk and flour alternately - the salt may be put in the flour. Beat the white of the egg very stiff, and fold in last.
When you wish to use the batter for both fruit and clam fritters, divide the mixture into two parts. To part one, add a scant one-fourth teaspoonful of lemon juice, one round tablespoonful of minced clam, or dip clams until coated, and fry. When clams are to be dipped in the fritter batter, clam broth may be used instead of milk. Use part two for the fruit.
Two pounds of lean beef, one pound of beef suet, one and one-half pounds of sugar, one cup sorghum molasses, one quart of sweet cider, fruit juice or weak vinegar, two pounds of raisins, two pounds of currants, two lemons (juice and grated rinds), two tablespoonfuls of ground cinnamon, one-half tablespoonful of ground cloves, one-half tablespoonful of ground allspice, four pounds of tart apples, one pound of citron. Boil the beef and suet together in as little water as is practicable, until tender. Drain, let cool, free from bone, etc., and chop. Clean currants and raisins, pare apples, and cut citron fine. Chop apples and raisins. Mix spices and sugar together, and put into the liquid. Add the dried fruit and apples, and bring to the boiling point, then add the chopped meat, and when it again boils set aside to cool. It makes better pies if allowed to stand for a few days until the flavors are thoroughly blended.
Roll out scraps of pie crust thin, as for pies, and cut with a sharp knife into strips three-eighths of an inch wide. Lay in a pan so that there will be a fourth inch space between, cover thickly with grated cheese, sprinkle with salt and pepper and bake in a hot oven. When done remove at once from the pan, and cut apart. Serve with salads.
Roll out scraps of pie dough thin, as for pies. Cover one-half the surface thickly with American cheese (grated), dust with salt and pepper, fold the other half over this, roll thin again, cut into strips, and bake as in No. I.