One cup of mola.s.ses, one cup of sweet milk, one cup of suet (chopped fine), or a half cup of b.u.t.ter, one cup of raisins, half cup of currants, two and a half cups of flour, and a teaspoon of soda; mix well; add a pinch of salt, one teaspoonful allspice, and one teaspoon of cinnamon. Steam two hours.

SUET PUDDING. MRS. WILDBAHN.

One cup of suet (chopped fine), one cup mola.s.ses, one cup raisins (seeded), one cup sweet milk, three cups flour, one large teaspoon soda, a little salt; mix, and steam three and one-half to four hours.

Serve with drawn b.u.t.ter sauce.

STEAMED SUET PUDDING. MRS. R. H. JOHNSON AND MRS. J. C. WALTER.

One cup of suet (chopped fine), one cup of sugar, one cup milk, one cup chopped raisins, three cups flour, with two teaspoonfuls baking powder, a little salt; spice to taste; mix, and steam three hours.

SAUCE.--One cup of sugar, one-half cup of b.u.t.ter (beaten to a cream), one tablespoonful of water, the yolk of one egg; heat to a scald; add the white of egg, well beaten, with a pinch of salt. Flavor with lemon.

SUET PUDDING. MRS. C. C. CAMPBELL.

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 b.u.t.ter, 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 mola.s.ses or sugar, and one cup sour milk. If sugar is used, mix with the flour and suet; if mola.s.ses, 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 mola.s.ses, 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; p.r.i.c.k 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.

PIE CRUST. MRS. ELIZA d.i.c.kERSON.

With one cup of flour, use one tablespoonful of lard, and a little salt; cut the lard into the flour with a knife; use just enough cold water to stick it together; handle as little as possible. If wanted richer, add some b.u.t.ter when rolling out.

CUSTARD PIE. FLORENCE ECKHART.

PASTRY.--Take one cup shortening (lard and b.u.t.ter mixed); three cups of flour, a little salt; sift the flour; add the salt, and rub in the shortening. Use enough ice water to hold all together, handling as little as possible. Roll from you. One-third the quant.i.ty given is enough for one pie.

FILLING.--Yolks of four eggs, one quart of milk, a little salt, and one-half cup of sugar. Bake with under crust only. Flavor to taste.

ORANGE CREAM PIE. MRS. P. G. HARVEY AND MRS. W. C. RAPP.

Beat thoroughly the yolks of two eggs with one-half cup of sugar; add one heaping tablespoon of flour, and one even tablespoon of corn starch, dissolved in a little milk; pour into one pint of boiling milk, and let cook about three minutes; cool; flavor with extract of orange, and pour into a baked crust. Beat the whites to a stiff froth; add one-half cup of sugar; flavor with extract of orange; spread on top; put in oven and let it slightly brown.

CHESS PIE. IVA FISH.

Three-fourths cup of sugar; b.u.t.ter the size of an egg, yolks of three eggs, one tablespoon of flour, one pint of milk; flavor with nutmeg.

beat all well together; heat the custard to near boiling; fill pie and bake. Put white of eggs on top; sprinkle with sugar and brown in oven.

CREAM PIE. MISS LOURIE, NEW YORK.

One cup of sour cream, one cup of sugar, one cup seeded and chopped raisins, one egg and a pinch of salt. Bake with two crusts.

CREAM PIE. MRS. A. C. AULT.

One cup of milk, one-half cup of sugar, one tablespoonful of corn starch, yolks of two eggs. Cook milk, sugar, and eggs together; then stir in the corn starch, and put into baked crust.

MERINGUE.--Whites of two eggs, well beaten with two tablespoonfuls of sugar. Spread on the pie and bake a light brown.

CORN STARCH PIE. MRS. E. A. SEFFNER.

One tablespoonful of corn starch, two tablespoons of sugar, two tablespoons of sweet milk, yolks of two eggs; beat all together in a warm crock; stir in a pint of boiling milk; let it boil up once; then add a teaspoon of vanilla or lemon and a pinch of salt; pour this into a baked crust. Beat the white of eggs with a teaspoonful of sugar; put over pie, and brown quickly.

CHOCOLATE PIE. MRS. ALICE KRANER.