Boil a tender, nice piece of beef--any piece that is clear from sinews and gristle; boil it till it is perfectly tender When it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. The suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in; but few people do this. Pare, core, and chop the apples fine. If you use raisins, stone them. If you use currants, wash and dry them at the fire. Two pounds of beef, after it is chopped; three quarters of a pound of suet; one pound and a quarter of sugar; three pounds of apples; two pounds of currants, or raisins. Put in a gill of brandy; lemon-brandy is better, if you have any prepared. Make it quite moist with new cider. I should not think a quart would be too much; the more moist the better, if it does not spill out into the oven. A very little pepper. If you use corn meat, or tongue, for pies, it should be well soaked, and boiled very tender. If you use fresh beef, salt is necessary in the seasoning. One ounce of cinnamon, one ounce of cloves. Two nutmegs add to the pleasantness of the flavor; and a bit of sweet b.u.t.ter put upon the top of each pie, makes them rich; but these are not necessary. Baked three quarters of an hour. If your apples are rather sweet, grate in a whole lemon.

PUMPKIN AND SQUASH PIE.

For common family pumpkin pies, three eggs do very well to a quart of milk. Stew your pumpkin, and strain it through a sieve, or colander.

Take out the seeds, and pare the pumpkin, or squash, before you stew it; but do not sc.r.a.pe the inside; the part nearest the seed is the sweetest part of the squash. Stir in the stewed pumpkin, till it is as thick as you can stir it round rapidly and easily. If you want to make your pie richer, make it thinner, and add another egg. One egg to a quart of milk makes very decent pies. Sweeten it to your taste, with mola.s.ses or sugar; some pumpkins require more sweetening than others.

Two tea-spoonfuls of salt; two great spoonfuls of sifted cinnamon; one great spoonful of ginger. Ginger will answer very well alone for spice, if you use enough of it. The outside of a lemon grated in is nice. The more eggs, the better the pie; some put an egg to a gill of milk. They should bake from forty to fifty minutes, and even ten minutes longer, if very deep.

CARROT PIE.

Carrot pies are made like squash pies. The carrots should be boiled very tender, skinned and sifted. Both carrot pies and squash pies should be baked without an upper crust, in deep plates. To be baked an hour, in quite a warm oven.

CHERRY PIE.

Cherry pies should be baked in a deep plate. Take the cherries from the stalks, lay them in a plate, and sprinkle a little sugar, and cinnamon, according to the sweetness of the cherries. Baked with a top and bottom crust, three quarters of an hour.

WHORTLEBERRY PIE.

Whortleberries make a very good common pie, where there is a large family of children. Sprinkle a little sugar and sifted cloves into each pie. Baked in the same way, and as long, as cherry pies.

APPLE PIE.

When you make apple pies, stew your apples very little indeed; just strike them through, to make them tender. Some people do not stew them at all, but cut them up in very thin slices, and lay them in the crust. Pies made in this way may retain more of the spirit of the apple; but I do not think the seasoning mixes in as well. Put in sugar to your taste; it is impossible to make a precise rule, because apples vary so much in acidity. A very little salt, and a small piece of b.u.t.ter in each pie, makes them richer. Cloves and cinnamon are both suitable spice. Lemon-brandy and rose-water are both excellent. A wine-gla.s.s full of each is sufficient for three or four pies. If your apples lack spirit, grate in a whole lemon.

CUSTARD PIE.

It is a general rule to put eight eggs to a quart of milk, in making custard pies; but six eggs are a plenty for any common use. The milk should be boiled and cooled before it is used; and bits of stick-cinnamon and bits of lemon-peel boiled in it. Sweeten to your taste with clean sugar; a very little sprinkling of salt makes them taste better. Grate in a nutmeg. Bake in a deep plate. About 20 minutes are usually enough. If you are doubtful whether they are done, dip in the handle of a silver spoon, or the blade of a small knife; if it come out clean, the pie is done. Do not pour them into your plates till the minute you put them into the oven; it makes the crust wet and heavy. To be baked with an under crust only. Some people bake the under crust a little before the custard is poured in; this is to keep it from being clammy.

CRANBERRY PIE.

Cranberry pies need very little spice. A little nutmeg, or cinnamon, improves them. They need a great deal of sweetening. It is well to stew the sweetening with them; at least a part of it. It is easy to add, if you find them too sour for your taste. When cranberries are strained, and added to about their own weight in sugar, they make very delicious tarts. No upper crust.

RHUBARB STALKS, OR PERSIAN APPLE.

Rhubarb stalks, or the Persian apple, is the earliest in gradient for pies, which the spring offers. The skin should be carefully stripped, and the stalks cut into small bits, and stewed very tender. These are dear pies, for they take an enormous quant.i.ty of sugar. Seasoned like apple pies Gooseberries, currants, &c., are stewed, sweetened and seasoned like apple pies, in proportions suited to the sweetness of the fruit; there is no way to judge but by your own taste. Always remember it is more easy to add seasoning than to diminish it.

PIE CRUST.

To make pie crust for common use, a quarter of a pound of b.u.t.ter is enough for a half a pound of flour. Take out about a quarter part of the flour you intend to use, and lay it aside. Into the remainder of the flour rub b.u.t.ter thoroughly with your hands, until it is so short that a handful of it, clasped tight, will remain in a ball, without any tendency to fall in pieces. Then wet it with cold water, roll it out on a board, rub over the surface with flour, stick little lumps of b.u.t.ter all over it, sprinkle some flour over the b.u.t.ter, and roll the dough all up; flour the paste, and flour the rolling-pin; roll it lightly and quickly; flour it again; stick in bits of b.u.t.ter; do it up; flour the rolling-pin, and roll it quickly and lightly; and so on, till you have used up your b.u.t.ter. Always roll from you. Pie crust should be made as cold as possible, and set in a cool place; but be careful it does not freeze. Do not use more flour than you can help in sprinkling and rolling. The paste should not be rolled out more than three times; if rolled too much, it will not be flaky.

COMMON CAKES.

In all cakes where b.u.t.ter or eggs are used, the b.u.t.ter should be very faithfully rubbed into the flour, and the eggs beat to a foam, before the ingredients are mixed.

GINGERBREAD.

A very good way to make mola.s.ses gingerbread is to rub four pounds and a half of flour with half a pound of lard and half a pound of b.u.t.ter; a pint of mola.s.ses, a gill of milk, tea-cup of ginger, a tea-spoonful of dissolved pearlash stirred together. All mixed, baked in shallow pans twenty or thirty minutes.

Hard gingerbread is good to have in the family, it keeps so well. One pound of flour, half a pound of b.u.t.ter and sugar, rubbed into it; half a pound of sugar; great spoonful of ginger, or more, according to the strength of the ginger; a spoonful of rose-water, and a handful of caraway seed. Well beat up. Kneaded stiff enough to roll out and bake on flat pans. Bake twenty or thirty minutes.

A cake of common gingerbread can be stirred up very quick in the following way. Rub in a bit of shortening as big as an egg into a pint of flour; if you use lard, add a little salt; two or three great spoonfuls of ginger; one cup of mola.s.ses, one cup and a half of cider, and a great spoonful of dissolved pearlash, put together and poured into the shortened flour while it is foaming; to be put in the oven in a minute. It ought to be just thick enough to pour into the pans with difficulty; if these proportions make it too thin, use less liquid the next time you try. Bake about twenty minutes.

If by carelessness you let a piece of short-cake dough grow sour, put in a little pearlash and water, warm a little b.u.t.ter, according to the size of the dough, knead in a cup or two of sugar, (two cups, unless it is a very small bit,) two or three spoonfuls of ginger, and a little rose-water Knead it up thoroughly, roll it out on a flat pan, and bake it twenty minutes. Every thing mixed with pearlash should be put in the oven immediately.

CUP CAKE.

Cup cake is about as good as pound cake, and is cheaper. One cup of b.u.t.ter, two cups of sugar, three cups of flour, and four eggs, well beat together, and baked in pans or cups. Bake twenty minutes, and no more.

TEA CAKE.

There is a kind of tea cake still cheaper. Three cups of sugar, three eggs, one cup of b.u.t.ter, one cup of milk, a spoonful of dissolved pearlash, and four cups of flour, well beat up. If it is so stiff it will not stir easily, add a little more milk.

CIDER CAKE.

Cider cake is very good, to be baked in small loaves. One pound and a half of flour, half a pound of sugar, quarter of a pound of b.u.t.ter, half a pint of cider, one teaspoonful of pearlash; spice to your taste. Bake till it turns easily in the pans. I should think about half an hour.

ELECTION CAKE.

Old-fashioned election cake is made of four pounds of flour; three quarters of a pound of b.u.t.ter; four eggs; one pound of sugar; one pound of currants, or raisins if you choose; half a pint of good yeast; wet it with milk as soft as it can be and be moulded on a board. Set to rise over night in winter; in warm weather, three hours is usually enough for it to rise. A loaf, the size of common flour bread, should bake three quarters of an hour.

SPONGE CAKE.

The nicest way to make sponge cake, or diet-bread, is the weight of six eggs in sugar, the weight of four eggs in flour, a little rose-water. The whites and yolks should be beaten thoroughly and separately. The eggs and sugar should be well beaten together; but after the flour is sprinkled, it should not be stirred a moment longer than is necessary to mix it well; it should be poured into the pan, and got into the oven with all possible expedition. Twenty minutes is about long enough to bake. Not to be put in till some other articles have taken off the first few minutes of furious heat.

WEDDING CAKE.

Good common wedding cake may be made thus: Four pounds of flour, three pounds of b.u.t.ter, three pounds of sugar, four pounds of currants, two pounds of raisins, twenty-four eggs, half a pint of brandy, or lemon-brandy, one ounce of mace, and three nutmegs. A little mola.s.ses makes it dark colored, which is desirable. Half a pound of citron improves it; but it is not necessary. To be baked two hours and a half, or three hours. After the oven is cleared, it is well to shut the door for eight or ten minutes, to let the violence of the heat subside, before cake or bread is put in.

To make icing for your wedding cake, beat the whites of eggs to an entire froth, and to each egg add five teaspoonfuls of sifted loaf sugar, gradually; beat it a great while. Put it on when your cake is hot, or cold, as is most convenient. It will dry in a warm room, a short distance from a gentle fire, or in a warm oven.

LOAF CAKE.