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Classic
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page 325
then flour and stir into it two grated cocoa-nuts, two pounds of almonds
blanched and cut up fine, and one pound of citron cut in small pieces.
When you tire of custard pies, try
APPLE-BUTTER CUSTARD PIE.
Beat together four eggs, one tea-cup apple-butter, one of sugar, one level
table-spoon allspice, add one quart sweet milk and pinch of salt; bake in three
pies with an under-crust;--and, by the way, never omit a pinch of salt in
custard and lemon pie, and, in fact, many kinds of fruit pies, such as
green-apple, currant, gooseberry and pie-plant, are improved by it.
When eggs are forty cents a dozen make an
EGGLESS SQUASH OR PUMPKIN PIE.
Stew the squash or pumpkin till very dry, and press through a colander; to each
pint of this allow one table-spoon butter, beat in while warm one cup brown
sugar or molasses, a little salt, one table-spoon cinnamon, one tea-spoon
ginger, and one half tea-spoon soda; a little allspice may be added, but it
darkens the pies; roll a few crackers very fine, and add a handful to the
batter,
or thicken with two table-spoons flour or one of corn starch. As the thickening
property of pumpkin varies, some judgement must be used in adding milk.
BREAD-CRUMBS FOR PASTRY.
Many puddings that are commonly baked in a crust, such as cocoa-nut, potato,
apple,and lemon, are equally as good and more wholesome, made by strewing grated
bread-crumbs over a buttered pie-plate or pudding dish to the usual depth of
crust; pour in the pudding, strew another layer of bread-crumbs over the top,
and bake.
STUFFED EGGS.
Cut in two, hard-boiled eggs, remove yolks, chop, and mix with them chopped cold
chicken, lamb, or veal (some add a little minced onion or parsley and a few
soaked bread-crumbs), season, and add gravy or the uncooked yolk of an egg,
form, fill in the cavities, level, put the two halves together, roll in beaten
egg and bread-crumbs, put in wire egg-basket, and dip in boiling lard; when
slightly brown, serve with celery or tomato sauce.
In putting up pickles, a nice
CUCUMBER RELISH.
may be made of the large cucumbers. Pare and cut in two, take out seeds, and
grate, strain out most of the water, season highly with pepper and salt, add a
little sugar, and as much vinegar as you have cucumbers; put in small bottle and
seal.
On baking-day, if bread is light enough at breakfast time,
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