DOMESTIC ECONOMY AND FAMILY RECIPE3. 703 



Put tlie 1. utter into the flour and work it in with the hand, i^radu- 

 ally adding the water. Work in the flour slowly, and keep the 

 paste soft. Another rule: One pound and a half of flour, and 

 luilf a pound of butter wet with cold water till it makes a stiff 

 paste. Work it well and roll it out several times. Another rUe : 

 Take equal weights of flour, butter, and sugar; rub the flour and 

 butter together, mix in the sugar. 



Apple Pie.— Stew the sliced apples in a very little water, when 

 nearly done add butter, sugar, aud spice. When cold place them 

 in the paste with an upper crust, and bf.ke till the crust is done. 



Squash and Pumpkin Pies.— Cut the squash into pieces the 

 size of two fingers, and stew in just enough water to cover them. 

 When soft strain through a sieve. Add from one to four eggs, 

 (as you have them,) to each quart of milk. Sweeten either w?th 

 sugar or molasses, aud season with ginger, nutmeg, cinnamon, and 

 a little salt. Have your oven hot, and bake till the centre rises 

 up. We consider these about the only pies suitable for daily use, 



Mince Pies. — Three and one half pounds of chopped beef to 

 seven pounds of chopped apples, two pounds of sugar, one pint of 

 best molasses, one ounce of nutmeg, a pound of suet; cider, citron, 

 raisins or currants to your taste. 



Imitation Apple Pie. — Use raw pumpkin instead of green ap- 

 ples; slice thin; add equal parts of vinegar and water, thicken 

 with wheat floui', season to suit the taste, and bake thornughl3'. 

 It requires more salt and longer baking than apple pie, buJ, when 

 done is in no respects inferior. 



Mock Custard Pie. — Take a heaping spoonful of flour, mix 

 smooth with a little water or milk, pour on boiling water, proceed- 

 ing as if making starch, (corn starch may be used instead of flour 

 to good advantage ;) make as much of it, b}'' pouring on more or less 

 water, as will be half enough for your pie; add a piece of liutter 

 the size of a walnut, a half cup of sugar, an egg well beaten, after 

 having cooled the starch by adding a half cup of cold milk or more. 

 Flavor highly with nutmeg or lemon. This '^as the taste cif a 

 cream pie to a considerable degree A little practice is needed to 

 enable one to judge as to the quantity of water to use. When 

 eggs and milk are scarce, it is a good deal better than no cus- 

 tard pie. 



Crackeu Pie. — Eight crackers pounded fine, on which pour boil- 

 ing water to soften, eight tablespoonfuls of vinegar, eight of sugar, 

 one lemon; if too stiff add water. 



A Good Lemon Pie. — One cupful of boiling water, one cupful 

 of sugar, one tablespoonful of corn starch, one lemon ; place be- 

 tween a rich paste. 



Crumb Pie. — Mince any cold meat very finely, season it to taste, 

 and put it into n pie dish ; have some finely grated bread crumb**, 



