One pint of Cream, 3 tablespoons of sugar, 1 tablespoon of flour, a little nutmeg, white of 1 egg-not beaten separately but stirred thoroughly with the flour and sugar. Bake with 2 crusts. Bake slowly, keeping a place open in the upper crust to let the steam escape.
One quart of Cream, 1 1/2 cups of sugar, whites of 2 eggs well beaten, 2 teacups of stoned raisins, nutmeg. Stir well together. This will fill 2 large deep pudding dishes. Line the dish with pastry, (not too short) pour in 1/2 the above, wetting the crust around the edge, then add upper crust and prick. Bake slow and eat cold.
One and one-half pints of sweet milk, 1 tablespoonful of flour, 1 1/2 teacups of sugar, 1 tablespoon of butter, 3 eggs, flavor to taste. Boil the milk and stir in the yolks and 1/2 of the sugar and flour well beaten together, then the butter. Have the crust pricked to prevent blistering and then bake it. When baked add the custard. Set it in the oven a few moments. Beat the whites to a froth, with the rest of the sugar. Spread this on the pie and brown it slightly.
Take 1 quart of flour, 4 tablespoons of lard or butter, \ teaspoon of salt, mix as for biscuit, either with sweet milk or water, roll thin and line a pudding dish or dripping pan. Mix 3 tablespoons of flour and 2 of sugar together and sprinkle over the crust, then put in layers 3 pints of thin sliced peaches, and now and then a slice of the crust. Sprinkle over them 1 coffee cup of sugar, wet the edges with a little flour and water mixed. Put on upper crust, press the edges together, make 2 openings in top an inch in length. Bake in quick oven half an hour. Serve with Cream.
One cup of stewed pie plant, 1 cup of sugar, yolks of 3 eggs, white of 1 egg, dissolve 1 spoon of butter, flavor with lemon. Bake in a bottom crust. Make meringue of the whites of 2 eggs. Lay this over the top and brown slightly.
Some bake the crust separately, and putting the pie plant, sugar, etc together, set it in hot water, and stir, and cook, and then put it into the crust and add meringue.
Line a baking dish with pastry and after baking, fill with cut peach preserves. Cover with whipped Cream.
One-half pint of stewed and sifted squash, 1 egg, a piece of butter the size of an egg, 1/2 cup of sugar, 1/2 pint of sweet milk, 1/2 teaspoon each of nutmeg and cinnamon, and a pinch of salt. Beat all together but the milk, then add the milk. Bake in a deep pie dish 3/4 of an hour.
Cook rice as for ordinary use, (rather stiff), spread a large flat plate with rice, then a layer of strawberries, then rice, then strawberries, forming a pyramid having a large strawberry on top. It will add greatly to the appearance to have a row of the nicest berries carefully and evenly arranged around the edge. Make in the morning and eat cold with sugar and Cream.
Take 3 pints of flour, 1 1/2 cups of shortening, (part lard and part butter) 1 teaspoon of salt, 1 cup of cold water. Cream the shortening until very light, drop through the flour, add the salt, then sprinkle the water in. Turn it out on a pastry board, mix it a little with a broad knife, then gently pound with a rolling pin until ready to roll out, roll nearly a half inch in thickness, cut in long squares or put in round pie pans and bake quickly. As soon as it is done split open, butter the inside of both pieces and sugar liberally, then put a layer of berries on the under crust and sugar, place the top crust on and sugar the top well. It takes 3 pints of berries.
One pint of berries, 1/2 pint of sugar. Boil 10 minutes, strain and cool. Pour this over when you serve if you like.