Pumpkin or Squash Custard.
Take enough pumpkin or squash to make 1 quart when cooked; and after it is boiled or steamed, rub through a sieve, and work in 3 eggs well beaten, with rich milk sufficient to make the proper consistence, adding sugar to taste; season with ginger and allspice, and bake in cups or dishes to a nice brown. May be eaten hot, but is better cold.
Fig Pudding.
Take 1 pint grated bread crumbs, 1 cup suet, 1 cup brown sugar, 2 eggs and 1⁄2 pound of fresh figs. Wash the figs in warm water, and dry in a cloth; chop the suet and figs together, and add the other ingredients, also 1 nutmeg, grated. Put in a mould or floured bag, and boil 3 hours. Serve with hard sauce.
Fried Apples.
Take 6 good cooking apples, cut in slices 1⁄4 of an inch thick; have a pan of fresh hot lard ready, drop the slices in and fry brown; sprinkle a little sugar over them and serve hot.
Clayton's Oyster Stew.
In my long experience I have found that the best way to stew oysters, is, after having saved all the juice of the oysters, to put it in a stew pan with a little boiling water, and a good lump of butter worked in a little flour, adding pepper and salt. Let these boil for two minutes, or long enough to cook the flour; then put in the oysters, and the moment the stew boils up again add a little sweet cream or country milk, and when it boils the stew is cooked and should be set away from a hot fire. Cooked in this way, good oysters will never be tough and tasteless as is too often the case.