992 THE AMERICAN FARMER. 



your crust by directions for best pastry. Fill and make up your pies the same as apple pies. 

 Bake the crust handsomely; the meat is already cooked; and if the apples are mellow, juicy, 

 and well chopped, they will be done also.&quot; Material for mince pies can be canned and kept 

 for future use the same as fruit, if desired. 



Summer Mince Pie. Four large crackers rolled fine, one and one-half cups of sugar, 

 one cup of molasses, one cup of vinegar or boiled cider, one cup of water, two-thirds cup of 

 butter, one cup chopped raisins, two eggs beaten and stirred in the last thing, and spice to 

 taste. Put some whole raisins on top of the pie before putting on the crust. 



Boiled Cider Pie. Take four tablespoonfuls of boiled cider, three tablespoonfuls 

 each of sugar and water, two tablespoonfuls of flour, and one egg; beat all together. Add a 

 few raisins. Bake in a deep plate, and with upper and under crusts. 



Queen Of Puddings. One pint of nice bread crumbs, one quart of milk, one cup of 

 sugar, the yolks of four eggs, the grated rind of one lemon, a piece of butter the size of an 

 egg. Baked like a custard. When baked, spread over the top slices of jelly of any kind, 

 and cover the whole with the whites of the eggs beaten to a stiff froth, with one cup of sugar 

 and the juice of the lemon. Brown lightly in the oven. 



Steamed Pudding. Two-thirds of a cupful of chopped suet, rubbed into three cup- 

 f uls of flour, two-thirds of a cupful of molasses, one cupful of raisins, one cupful of sour milk, 

 and one teaspoonful of soda; steam three hours. To be eaten with any sauce. 



Cottage Pudding. One coffee cup of sugar, one tablespoonful butter, two eggs, 

 three cups flour, one cup milk, two even spoonfuls of cream tartar, one even spoonful soda. 

 Bake like cake, and serve with sauce. 



Sauce for Steamed or Cottage Pudding. Two cups of water, one tablespoon 

 ful of butter, one tablespoonful of flour or corn starch blended with the butter, two-thirds 

 cup of sugar, one tablespoonful of vinegar or sour wine. Flavor with lemon, vanilla, or 

 nutmeg to taste. Let it come to a boil, and stir in the wine or vinegar and flavoring as it is 

 turned out. 



Snow Pudding. One-half a package of gelatine, soaked in cold water for half an 

 hour; afterwards turn off the water, and turn a cup of boiling water over the gelatine, 

 stirring it rapidly till it is all dissolved. Squeeze the juice of one lemon into it, and strain it 

 to take out all undissolved pieces of gelatine. Beat the whites of three eggs to a stiff froth, 

 the same as for frosting, adding one cup of pulverized sugar; also add the dissolved gelatine, 

 when perfectly cold, at intervals while beating. This pudding requires beating a long time, 

 which should be continued without intermission until it will not fall out of the dish when 

 turned over. Put in molds and set on ice, or in a cold place to harden. If kept cold while 

 being beaten, it will come to a stiff froth much sooner. 



Sauce for SllOW Pudding. The sauce for snow pudding should be made of the 

 yolks of three eggs made into a soft custard and flavored with vanilla or lemon extract. 



Bird s Nest Pudding. Pare tart apples sufficient to fill a pudding-dish. Make a batter 

 of one quart of milk, three eggs, two cups of flour. Pour over the apples, and bake in a 

 quick oven. Eaten with a sauce. 



Blanc Mange, or Corn Starch Pudding. Four heaping tablespoonfuls of corn 

 starch, the same quantity of sugar, and one quart of milk. Dissolve the corn starch and 

 sugar in a small quantity of milk to prevent its being lumpy. Scald the milk and stir in the 

 corn starch batter rapidly until it is well cooked to prevent lumps forming. Add a dessert 

 spoonful of lemon or vanilla extract, and turn into moulds to cool. Keep in a cool place 

 until wanted for the table. Serve with sugar and cream. 



Tapioca Pudding. One teacup of tapioca soaked over night in water. One quart 

 of sweet milk, one cup of sugar, one-half cup of raisins, the yolks of four eggs, and a pinch 

 of salt. Flavor with lemon, bake one hour, beat the whites of four eggs to a froth with 

 two tablespoonfuls of pulverized sugar, and turn it over the pudding after baking, then set it 

 in the oven a few minutes to lightly brown. 



Sponge Cake. Four eggs, one cup of sugar, two teacups of flour, two teaspoonfuls 

 of cream-tartar, and one of soda; or three teaspoonfuls of baking powder, if that is used 

 instead. Beat the eggs and sugar, add the cream-tartar and soda to the flour, mix it well 



