THE EMIGRANT'S HAND-BOOK. 135 



may be boiled down with a bit or two of lean ham, to 

 make a little additional gravy, which can be poured into 

 the pie after it is baked. 



PUDDING-PIES. 



This form of pastry (or its name, at least) is, we be- 

 lieve, peculiar to the county of Kent, where it is made in 

 abundance, and eaten by all classes of people during 

 Lent. Boil for fifteen minutes, three ounces of ground 

 rice in a pint and a half of new milk, and wheij. taken 

 from the fire, stir into it three ounces of butter, and four 

 of sugar ; add to these six well-beaten eggs, a grain or 

 two of salt, and a flavoring of nutmeg or lemon-peel at 

 pleasure. When the mixture is nearly cold, line some 

 large patty-pans or some saucers with thin puff-paste, fill 

 them with it three parts full, strew the tops thickly with 

 currants which have been cleaned and dried ; and bake 

 the pudding-pies from fifteen to twenty minutes, in a mod- 

 erate oven. 



Milk, 1 pint ; ground rice, 3 ozs. : 15 minutes. But- 

 ter, 3 ozs. ; sugar, lb. ; nutmeg or lemon-rind ; eggs, 6; 

 currants, 4 to 6 ozs. : 15 to 20 minutes. 



PUDDING-PIES. 

 (A commoner kind.) 



One quart of new milk, five ounces of ground rice, 

 butter, one ounce and a half, (or more,) four ounces of 

 sugar, half a small nutmeg, grated, a pinch of salt, four 

 large eggs, and three ounces of currants. 



FRUIT PIES. 



Fruit pies are generally made with plain paste, and re- 

 quire but little seasoning. All small fruits, such as raso- 



