Graham Puddings

Graham Pudding

One and 1/2 cup graham flour, 1/2 cup molasses, 1/4 cup of butter, 1/2 cup of sweet milk, 1 egg, 1 teaspoon salt, 1 full teaspoon soda, 1 cup currants, 1/2 cup raisins, 1/2 teaspoon cinnamon and cloves. Steam 2 1/2 or 3 hours; if put in a greased pail in kettle of water, will cook in l 1/2 hours.

Sauce For The Above

Mix smoothly 3 tablespoons of butter, 1/2 cup of sugar and 1 tablespoon of flour; then pour on boiling water and let boil at once; remove from fire and season with lemon; sometimes a little salt is necessary.

Graham Pudding

One cup milk, 1 cup chopped raisins, 2 cups graham flour, 3/4 cup N. O. molasses, 1 teaspoon soda. Boil 3 hours.

Sauce

1 cup sugar, 1/2 cup butter, whites of 2 eggs; beat butter and sugar to a cream, add beaten whites of eggs, and stir until creamy; flavor to taste. Serve hot.

Graham Pudding

Mix 1 1/2 cups graham flour, 1/4 cup butter, 1 cup raisins, 1 teaspoon soda, 1/2 cup molasses, 1/2 cup sweet milk, 1 egg, spice and salt. Steam 2 hours. Eat with sauce.

Graham Pudding

One-half cup molasses, 1/2 cup sour milk, 1 egg, 1 teaspoon soda, salt. Thicken with graham flour and steam 2 hours.

Sauce

Cream together 1 cup sugar, 1/2 cup butter. Add well beaten whites of 2 eggs and whip until light.

This can be greatly improved by mixing in finely cut bananas or crushed strawberries.

Pies

"Ef my old nose don't tell me lies, It 'pears like I smell custard pies."

Pie Crust

Take 1/4 cup lard, 3/4 flour, little salt. Work lard and flour together as little as possible. Mix with fresh cold water. This is improved by rolling a little lard into top crust. Dredge with flour before rolling out.

Lemon Pie

The grated rind and juice of 1 lemon, yolks of 3 eggs, l 1/2 cup of sugar, 1 cup hot water, 2 tablespoons cornstarch or flour, 1 teaspoon butter. Cook in double kettle, and when cold put it in the crust which has previously been baked. Beat the whites of the 3 eggs and tablespoon of sugar for frosting and brown slightly. This makes 2 pies.

Lemon Pie

Take the juice and grated rind of 1 lemon, 1 cup white sugar, yolks of 2 eggs, 3 tablespoons flour. Bake with under crust and cover with frosting.

Rhubarb Pie

One cup chopped rhubarb, 1 cup sugar, 1 egg, juice and grated rind of 1 lemon. Bake with 2 crusts.

Mock Mince Pie

One cup molasses, 1 cup sugar, 1/2 cup of vinegar, 1/2 cup of butter. Boil together a few minutes.. Then add 3 crackers rolled fine, 2 eggs well beaten, 1/2 pint of chopped raisins. Spice to taste.

Mince Meat

One quart bowl meat, 2 1/2 bowls apples, 1/3 bowl of molasses, 1 bowl sugar, 2/3 bowl of boiled cider, 2 teaspoons of salt, 2 teaspoons of cinnamon, 1/2 teaspoon of cloves, 1 1/2 lemon, butter, between 2 and 3 pounds, 1 pound of suet, liquor meat is boiled in, 3 pounds of raisins, currants to suit taste, 1/2 pound of citron, 1/2 pound of lemon peel. Quantity of each of the above ingredients to 1 bowl of meat.

Ripe Currant Pie

One cup ripe currants, 1 cup sugar, 1 large tablespoon of flour, 3 tablespoons of water, yolks of 2 eggs. Beat all together. White for frosting.

Cream Pie

Line pie pans with lower crust and bake. Take 1 pint of milk, 1 cup of sugar, 1/2 cup of flour and yolks of 2 eggs. Heat the milk, beat the other ingredients together, stir into the milk and let it boil until it thickens, not letting it get too stiff, as it gets a little stiffer when cold. Remove from stove, flavor to taste, and pour into the baked pie crust. Beat the whites of eggs stiff, add a little sugar, pour over the tops of the pies and set in the oven to brown. The above makes 2 pies.

Cream Puffs

Boil together l 1/2 cup water, 1/2 cup butter, and while boiling stir in 1 cup of flour dry; take from the stove and stir to a thin paste, and after this cools stir in 4 eggs unbeaten; stir it 5 minutes; drop in tablespoonfuls on buttered tin and bake in a quick oven 25 minutes; be careful that they do not touch each other in the pan. This amount will make 18 puffs and never fail to puff.

Cream For Cream Puffs

One cup milk, 1 cup sugar, 1 egg, 3 tablespoons flour, vanilla to flavor; stir the flour in a little of the milk; boil the rest of the ingredients; turn in the flour and milk and stir until the whole thickens. When the cream and the puffs are cold, open the puffs a little way with a sharp knife and fill them with the cream.

Mock Cherry Pie

Take 1/2 cup seeded raisins, chopped fine, 1 cup cranberries, cut in halves, 1 cup of sugar, 1 teaspoon of vanilla, 1 tablespoon of flour, a pinch of salt. Mix together thoroughly, pour over 1/2 cup of boiling water. Bake between 2 crusts.

Banana Pie

Make crust and bake. Scald 1 pint of sweet milk; mix 1/2 cup sugar, yolks of 2 eggs, 1 heaping tablespoon corn starch, pinch of salt, 1 teaspoon lemon or vanilla extract; stir this into the boiling milk and slice in 2 bananas. Fill crust and frost with whites of 2 eggs and 2 tablespoons of sugar. Then brown in oven.

Pumpkin Pie

Take 1 cup pumpkin, 1/2 cup sugar, 1 cup rich milk, 2 eggs, 2 tablespoons molasses, 1 teaspoon ginger, 1 teaspoon cinnamon, 2 teaspoons melted buttter and a pinch of salt. Mix and bake.

Pumpkin Pie

Take 1 cup well cooked pumpkin for 1 pie and add 1/2 cup sugar, 1/2 cup milk, yolks of 2 eggs, 1/2 teaspoon allspice, 1/2 teaspoon cinnamon, a little ginger if liked. Use whites of the eggs for frosting with 2 tablespoons sugar.

Pineapple Pie

Take 1 cup pineapple, chopped fine, l 1/2 cup sugar, 1/2 cup sweet cream, yolks of 3 eggs. Use whites for meringue. Bake in 1 crust:

Jelly Pie

Beat 4 eggs, add to them 2 cups of sugar, 1 cup butter, 1 cup sweet cream, 1 cup jelly (currant or grape), 2 tablespoons vanilla. Stir yolks and sugar, cream the butter, add cream, then jelly and vanilla, and the beaten whites last. No meringue.

Huckleberry Pie

Beat the yolks of 2 eggs, add 1 teaspoon lemon juice and stir in 2 cups canned berries or 3 fresh ones, sift together 1 scant cup sugar, 2 tablespoons flour, 1/4 teaspoon salt, and add to the berry mixture. Bake in 1 crust and when done cover with meringue made of whites of 3 eggs and granulated sugar. Beat until glosssy, then cut and fold in 3 more tablespoons of sugar - set in oven a moment to dry.

Dried Peach Pie

Take 1/2 pound dried peaches and cook slowly, sweeten and mash the peaches with a spoon and add sugar to taste and a little allspice and cinnamon, 1 tablespoon of flour and a bit of butter. Bake in 2 crusts. This will make 2 pies.

Raisin Pie

Take 1 cup stewed raisins, 1/2 cup sugar, 1 tablespoon flour, and lump of butter. After stewing raisins, add 1 cup of water, add the mixed flour and sugar, stir in and let simmer. Bake with 2 crusts.

Custard Pie

Take 1 pint of milk, 3 eggs, 3 tablespoons sugar, 1 teaspoon of flour, a pinch of salt, and flavor to taste.

Mock Mince Meat

Take l 1/2 cup of bread crumbs, 1 cup sugar, 1 cup water, 1/2 cup vinegar, 1 cup raisins, 1 cup currants, 1/2 cup butter; spice and boil together.

Chocolate Pie

Mix well 2 tablespoons flour and 3/4 cup sugar, gradually add 1 cup of water and butter the size of an egg. Boil and stir to a smooth paste. Add 2 well beaten yolks of eggs with 1/2 square of chocolate. Fill crust with filling, frost and bake.

French Pie

Butter deep pie tin and fill with sliced apples spread with sugar and nutmeg, and over all pour the following mixture: Yolks of 2 eggs, 1/2 cup sugar, 1 tablespoon butter, 1 cup flour, 1 teaspoon baking powder and 1/2 cup sweet milk. Bake until the apples are soft and turn out on plate with the apples on top. Make a meringue, cover and brown. Serve hot.

Martha Washington Pie

One cup sugar, 1 cup rich sour cream, l 1/2 cup flour, 1 even teaspoon soda, 1/4 teaspoon cream tartar, 2 eggs, pinch of salt. For filling, take 1 egg, 1/2 cup sugar, 1/2 pint milk, flavor to suit, 1 teaspoon corn starch, salt. Heat the milk and add other ingredients.