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Classic
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page 194
and to a quart of berries put a teacupful of brown sugar, and half a teacupful
of water; dredge a teaspoonful of flour over; throw in a saltspoonful of salt,
and half a nutmeg grated; cover the pie, cut a slit in the centre, or make
several incisions on either side of it; press the two crusts together around the
edge, trim it off neatly with a sharp knife, and bake in a quick oven for
three-quarters of an hour.
BLACKBERRY PIE
Pick the berries clean; rinse them in cold water, and finish as directed for
huckleberries.
OILED PLUM PUDDING. VERY FINE
Prepare all the ingredients except the beating of the eggs, the day before
making the pudding. Take one pound of grated bread crumbs, pour over them a pint
of boiling milk; add a pound of chopped suet, half a pound of butter, one pound
of sugar, half a pound of sifted flour, one dozen eggs, one pound of raisins,
one pound of currants, half a pound of citron, one tablespoonful of ground
cinnamon, one of cloves and allspice, also one grated nutmeg, a glass of brandy,
the rind and juice of two lemons. Tie it in a piece of thick, unbleached cotton,
allowing room for the pudding to swell. Boil five hours. Serve with butter and
sugar sauce. This can be steamed over, and be as nice as it was at first.
SIX-OUNCE PLUM PUDDING
Six ounces of stoned raisins, six ounces washed and dried currants, six ounces
of bread crumbs, six ounces of suet and six eggs. Flavor with half a nutmeg,
half a lemon and half a glass of brandy. Mix all these ingredients
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