Cashaw Pudding.—A similar pudding may be made of stewed cashaw, or winter squash.
PINE-APPLE TART.—
Take a fine large ripe pine-apple. Remove the leaves, and quarter it without paring, standing up each quarter in a deep plate, and grating it down till you come to the rind. Strew plenty of powdered sugar over the grated fruit. Cover it, and let it rest for an hour. Then put it into a porcelain kettle, and steam it in its own syrup till perfectly soft. Have ready some empty shells of puff-paste, baked either in patty-pans or in soup plates. When they are cool, fill them full with the grated pine-apple; add more sugar, and lay round the rim a border of puff-paste.
QUINCE PIES.—
Wash well, pare, and core some fine ripe quinces, having cut out all the blemishes. Put the cores and parings into a small sauce-pan, and stew them in a little water, till all broken to pieces. Then strain and save the quince water. Having quartered the quinces, or sliced them in round slices, transfer them to a porcelain stew-pan, and pour over the quinces water extracted from boiling the cores and parings. Let them cook in this till quite soft all through. Make them very sweet with powdered sugar, and fill with them two deep soup plates that have been baked empty, with a puff paste border round the rims. Fill them up to the top, (they are already cooked) and sift sugar over them—or, you may pile on the surface of each some ice-cream. You may cook the quinces whole, and lay one on each tart.
FINE APPLE PIES—
May be made in the same manner, flavored with the grated yellow rind and juice of a lemon. The apples should be fine juicy pippins. If done whole, lay one on each patty-pan tart, and stick into the core hole a slip of the yellow rind of lemon, pared so thin as to be nearly transparent.