Potatoe-crust.
Boil six good-sized mealy potatoes, and mash them fine; add salt, a spoonful of butter and two of water while they are hot. Then work in flour enough for making a paste to roll out, or put in two or three spoonfuls of cream, and no butter or water. This is a good crust for pot-pies or dumplings.
PIES.
Of Stewed Apple.
Stew the apple with water enough to prevent its burning; sweeten and flavor it to your taste, and, while it is hot, add butter in the proportion of a dessert spoonful to a quart of apple. The spices most appropriate are nutmeg and lemon, cinnamon and orange. Two kinds are enough; one does very well. When you have laid the under crust in the plate, roll out the upper one, so that it may be laid on the moment the apple is put in, as the under crust will be clammy if the pie is not put immediately into the oven.
Another (without an upper crust).
Pare and quarter fourteen or eighteen fair sour apples, weigh them, and make a syrup of the same weight of sugar and a little water. Grate off the outside of a lemon and set it aside; take out the seeds, cut up the inside, and put it into the syrup. When the syrup is boiled clear, lay in half of the apples and boil them, but not till they are very soft. Take them out carefully, and lay them separately on a dish, so as not to break them. Stew the rest of the apples, and when they are taken out, boil the syrup a little while longer. Have ready three or four medium sized deep plates, with a nice paste in them. If any of the apple is broken or stewed soft, lay that into the middle of the plate, then put the quarters around in regular tiers, one above another, so as to form a sort of half sphere or pyramid, then sprinkle the grated lemon over the top, and pour on some of the syrup. Bake in a quick oven half an hour. When they are taken out, sift fine sugar over the top.
Of uncooked Apples.
To eat immediately, the following is excellent. Lay the slices into the plate upon an under crust; fill it quite full; sprinkle the rim with a little flour, to prevent the upper crust from adhering to the under one. Bake forty minutes, or till the apple is tender, and then slide off the upper crust and add a small bit of butter, some nutmeg or lemon, and sugar to your taste. Mix them well with the apple with a silver spoon, and return the upper crust to its place.
Another.