PIES. 363 



Babbit Pie, Fricasseed and Boast.— Cut up the rabbit, remove the 

 breast bone and bone the legs. Put the rabbit, a few slices of ham, a few force- 

 meat balls, and 3 hard-boiled eggs, by turns, in layers, and season each with 

 pepper, salt, 2 blades of pounded mace, and }4, tea-spoonful of grated nutmeg. 

 Pour in % P*- "water, cover with crust, and bake in a well-heated oven for IJ^ 

 hours. When done, pour in at the top, through the middle of the crust, a little 

 good gravy, which may be made of the breast and leg bones, flavored with 

 onion, herbs and spices. 



Fricasseed. — Rabbits, which are in the best condition in midwinter, may be 

 fricasseed like chicken in white or brown sauce. 



To Roast. — Stuff with a dressing made of bread-crumbs, chopped salt pork, 

 thyme, onion, and pepper and salt, sew up, rub over with a little butter, or pia 

 on it a few slices of salt pork, and a little water in the pan, and baste often. 

 Serve with mashed potatoes and currant jelly. 



Oyster Pie. — Small oysters, IJ^ qts. ; cracker crumbs, 1 cup; salt and 

 pepper to suit. Directions— Drain the oysters in a colander, and throw away 

 the juice, unless you wish to cook it, seasoning properly and eating it as 

 "soup," with some crackers; there will be juice enough from the oysters. 

 Line the sides of a deep buttered pie-dish with a crust made as for the chickea 

 and other meat pies above; put a layer of the oysters, salt and pepper to suit; 

 then a light sprinkling of the cracker- crumbs, and so fill the dish; put over the 

 top some bits of butter to season nicely, and cover with a crust; bake in a quick 

 oven. As soon as the pastry is done the oysters will be cooked also. 



Remarks. — By using the juice the pie is made too mushy, or soggy. 

 Escaloped Oysters, or Oyster Pie With Crackers.— Oysters, IJ^ 

 qts.; crackers, sufficient; pepper, salt and a little mace. Direotions — Drain 

 the oysters as above; butter the dish and put a layer of the oysters over the 

 bottom; then, the crackers being thin, butter one side lightly, and place a row 

 of them around the dish in place of a crust; season the oysters, each layer as 

 you go along, then sprinkle on some cracker-crumbs, else split crackers, but- 

 tered, does nicely in place of crumbs, and so fill the dish, or until the oysters 

 are all in, putting another tier of crackers up the side, if needed, as you fill up 

 to the top of the first tier, and cover the top with a layer of buttered crackers, 

 putting on the butter pretty freely on the top crackers, which melts down into 

 the dish and makes a crispy cover or crust, without the trouble of making 

 j^jastry. 



Remark*. — If this new plan is done carefully you will be pleased with the 

 result. If not, you can take the old crusty, mushy way again; but I know you 

 will not. 



Minced Turn-Over Pies, Pried or Baked.— For the pastry, or 

 crust, sugar, 1 cup; 2 eggs, butter, J^ the size of an egg; sour milk, 1^ cups; 

 soda and salt, each, 1 teaspoonful; flour. Directions — Beat the eggs, butter 

 and sugar together; put the soda into a bowl with a tea-spoonful of water, 

 mash it and dissolve, then pour the milk upon it, and mix all together, .stirring 

 In what flour you can with a spoon, then mix with the hands; work in only 



