RECIPES. 665 



and keep mixing quickly, till they are delicately set. Turn in the edges, let it rest a 

 moment to set, turn it over on a dish, and serve. 



Eggs stewed with Cheese. One egg for each person. Let them set in a 

 frying-pan; remove them to a plate. Cut some cheese very thin. Put it on the top 

 of the eggs, with salt and pepper to taste. Set before the fire or in the oven to swell, 

 and serve hot. 



Ham and Eggs. Put your sliced ham on in a cold frying-pan. Turn it two or 

 three times, taking care not to let it burn. When sufficiently done, lay the ham on a 

 nice hot plate. Break the eggs into a cup, taking care not to break the yolks. Slip 

 one at a time into the frying-pan, and baste with the ham fat. Keep the eggs as 

 round as possible, lift with a slice, and lay on the ham. 



How to boil Eggs. Put one pint of water in a small pan. Let it boil. Put in 

 the egg. If small, three minutes will set it ; if large, four minutes. When boiling 

 several eggs, see that they are as nearly as possible the same size. Ten minutes are 

 required to boil an egg hard. 



Poached Eggs. Put one pint of water in a small pan, with half a teaspoonful 

 of salt and a tablespoonful of vinegar. Let it boil. Break the egg carefully into the 

 pan, and simmer for four minutes. Take it out carefully, and serve on toast. 



PIES. 



Fine Puff Pastry. One pound of flour, a little more for rolling-pin and board, 

 half a pound of butter, and half a pound of lard. Cut the butter and lard through 

 the flour (which should be sifted) into small, thin shells, and mix with sufficient ice- 

 water to roll easily. Avoid kneading it, and use the hands as little as possible in 

 mixing. 



Plainer Pastry. One cup of butter, one cup of lard, a little salt. Cut through 

 the flour, and mix lightly together. Some cooks mix the lard through the flour first, 

 and then mix with water and roll out. Cut the batter into thin sheets, fold over and 

 lay aside, cutting off from the roll what is used for the bottom or top crust, as wanted. 



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

 tablespoonful cornstarch, one cup sugar, one egg, and a piece of butter the size of a 

 small egg. Boil the water, wet the cornstarch 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 upper and under crust. 



Lemon Pie. Grate the yellow rind of two lemons. Beat together the rind, 

 juice, ten tablespoonfuls of loaf-sugar, and the yolks of four eggs, until very light, 

 then add two tablespoonfuls of water. Line a large plate and fill with the mixture. 

 Bake until the paste is done. Beat the whites stiff, and stir into them two table- 

 spoonfuls of white sugar. Spread it over the top, and bake a bright brown. 



Squash Pie. Take a winter squash; cut in pieces, take off the rind and remove 

 the seeds, and boil it until tender, then rub it through a sieve. When cold, add to it 

 milk to thin it, and to each quart of milk five well-beaten eggs. Sugar, cinnamon, 

 and ginger to your taste. The quantity of milk must depend upon the size and 

 quality of the squash. These pies require a moderate heat, and must be baked until 

 the centre is firm. 



Pumpkin Pie. One quart of strained pumpkins, two quarts rich milk, one tea- 

 spoonful of salt and two of ginger, cooked with the pumpkins, six well-beaten eggs, 

 and one and one-half teacups of sugar. 



