704 HOW TO MAKE THE FARM PAY. 



with a little salt, pepper, aiid nutmeg, and pour into the dish any 

 nice gravy that may be at band ; then cover it over with a thick 

 layer of the bread crumbs, and put small pieces of butter over the 

 top. Place it in the oven till quite hot, and, should the bread 

 crumbs not be sufficiently brown, hold a salamander over them. 



Wasiiingtox Pie. — To one tablespoonful of butter add one cup 

 of sugar, half a cup of milk, two cups of flour, one egg, one tea- 

 ipoonful of cream of tartar, half teaspoonful of saleratus. This 

 i\ill make two pies. When cold divide with a thin knife and add 

 -he jelly. 



Lemon Pie. — The juice and grated rind of one lemon, one cup 

 of water,'one tablespoonful of corn starch, one cup of sugar, one 

 egg, and a piece of butter the size of a small egg. Boil the water, 

 wiit the corn starch with a little cold water, and stir it in ; when 

 It boils up, pour it on the sugar and butter ; after it cools, add the 

 egg and lemon ; bake with under and upper crust. 



To Make Lemon Pies. — Take the yolks of thi-ee eggs, one and 

 a half cups of sugar, one cup of water, one tablespoonful of flour, 

 the juice and rind of one lemon ; chop the peel, stir all up toge- 

 ther ; bake as custard ; then beat the whites of the three eggs to 

 a froth ; add four tablespooufuls of sugar ; put on the top, bake 

 until done. 



Delicious Lemon Pies. — The juice and rind of one lemon, one 

 cup of sugar, the yolk of two eggs, three tablespooufuls of flour, 

 milk to fill the pie plate ; line the plate with the paste, pour in this 

 custard, and bake until it is done. Beat the whites of two eggs, 

 add four tablespooufuls of powdered sugar, spread over the pie, 

 and brown lightly in the oven. 



Lemon Pie. — Two teaspoonfuls of flour and one of butter rub- 

 bed together, one cup of sugar, one egg, one tablespoonful of water, 

 and the juice and grated peel of one lemon. This will make the 

 inside of one pie. Bake in a crust of pastry, either barred across 

 the top or with plain cover. 



Cake. — The following are Mrs. Laura E. Lj^man's general di- 

 rections for making cake : — " First of all, let them aterials be each 

 in their kind first class. Lard is never, at any time, a good sub- 

 stitute for butter ; and good cake cannot be made from poor butter 

 The sugar need not necessarily be crushed loaf or perfectly white 

 a good article of cake can be made of light brown sugar. The 

 quality of flour is of chief importance, as flour that will make pal- 

 atable broad will not make good cake. The eggs should be well 

 beaten ; the fruit should be carefully prepared. Raisins should be 

 seeded and chopped fine; then rubbed in flour and dried, whicl 

 will prevent their sinking to the bottom. Citron should be cut ii 

 small, thin slices. The materials should all be collected in a wan 

 room some time before mixing together. An earthen bowl is the 



