Cut portions off from the end of the double roll, and with them line the pie dishes, rolling them very thin. This quantity of paste will make four or five pies. Care should be taken not to increase the quantity of flour. The pie-crust will be found tender and delicate, though not so elegant as puff-paste; and to make it ready for use in the pie-dishes should not take more than a quarter of an hour.
A BOILED INDIAN PUDDING
CONNECTICUT
- One quart of milk.
- One pint of meal.
- Five tablespoonfuls of West India molasses.
- Two tablespoonfuls of suet chopped fine.
Scald the milk, and pour it over the meal; add the other ingredients. Put the pudding into a mold or bag, and boil four hours.
Hot maple molasses and butter are eaten with this pudding.
A BAKED INDIAN PUDDING
- Three and a half quarts of sweet milk.
- Three heaping tablespoonfuls of cornmeal.
- One half pint of molasses.
- One teaspoonful of salt.
- Ginger to taste.
Boil one quart of the milk; add to it molasses, butter, salt, and spice, and lastly the meal stirred smooth with a little cold milk; scald the whole together, and turn into a well-buttered baking-dish. When it begins to crust over, stir it all up from the bottom, and add a pint of cold milk. Repeat the process every half hour, or oftener if the pudding browns too fast, till the five pints are used; then let it bake till done—six hours in all. Serve hot with a sauce of grated or granulated maple sugar stirred into rich cream, and kept very cold till needed.