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Classic
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page 83
whole well together, and let it rise about six hours, when bake as other
muffins.
Soaked Crackers for Tea.
Pour boiling water on crackers, put in some butter and a little salt; cover them
close and keep them warm till tea is ready; if you have milk, boil it, and pour
over instead of water. This is easily prepared.
PIES, PUDDINGS, CAKES.
To Make Common Pies.
ONE pound of lard to a gallon of flour will make very good common pies. Work the
lard in the flour, put in some salt, and wet it with water; make it so that it
can just be rolled out; when you have put in the fruit, wet the crust with
water, put on the top and close it up; stick it with a fork on the top.
To Stew Fruit for Pies.
All fruits that are not fully ripe should be stewed and sweetened. To boil a
gallon of molasses at a time, and keep it to sweeten pies, is cheaper than
sugar, and answers a very good purpose, where there is a large family. When
fruit is fully ripe it does very well to bake in pies, without being stewed.
After washing the dried fruit, put it on to stew in a bell-metal kettle over the
fire, or in a tin pan in a stove, let it have plenty of water, as it swells very
much, and if it seems dry, put in more water. Apples take longer to stew than
peaches, and should have more water. Fruit stewed in this way is very good to
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