Two cups or suet (chopped fine), two cups of stoned raisins, four cups flour, two eggs, a pinch of salt, milk enough to make a stiff batter; put in a pudding bag, and boil three hours.
SAUCE FOR PUDDING.—One cup of sugar, one half cup water, yolk of one egg, one teaspoonful butter, one teaspoonful flour. Flavor with lemon.
SUET PUDDING. MRS. P. O. SHARPLESS.
One and a half cups suet, chopped very fine and mixed thoroughly with three cups of flour; one tablespoonful of cinnamon, one cup molasses or sugar, and one cup sour milk. If sugar is used, mix with the flour and suet; if molasses, mix with the sour milk, to which add one rounded teaspoonful of soda. Add, at the last, one large cupful of seeded raisins and one-half cup currants. Steam at least two hours.
TROY PUDDING. MRS. GEO. TURNER.
One cup of raisins, one cup of New Orleans molasses, one cup of beef suet; one cup of sweet milk, three cups of flour, one teaspoonful of soda, one teaspoonful each of ground cloves, ginger, and cinnamon, saltspoon of salt; mix; pour in pudding pan, and steam from four to six hours. Serve very hot, with sauce to suit taste. When taken from steamer, set in oven a moment to dry the top. This rule makes three small loaves. It will keep to warm over when needed.
PIES.
"Who dare deny the truth, there's poetry in pie?"
—Longfellow.
There are plenty of women capable of choosing good husbands (or, if not good when chosen, of making them good); yet these same women may be ignorant on the subject of making good pie. Ingenuity, good judgement, and great care should be used in making all kinds of pastry. Use very cold water, and just as little as possible; roll thin, and always from you; prick the bottom crust with a fork to prevent blistering; then brush it well with the white of egg, and sprinkle thick with granulated sugar. This will give you a firm, rich crust.
For all kinds of fruit pies, prepare the bottom crust as above. Stew the fruit, and sweeten to taste. If juicy, put a good layer of corn starch on top of the fruit before putting on the top crust. This will prevent the juice from running out, and will form a nice jelly throughout the pie. Be sure that you have plenty of incisions in the top crust; then pinch it closely around the edge; sprinkle some granulated sugar on top, and bake in a moderate oven.