Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/131

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six eggs very light, add half a pint of milk, six ounces flour, eight ounces grated bread, twelve ounces suet, chopped fine, a little salt; when it is beat well, mix in eighteen ounces preserved cherries or damsins; bake or boil it. Make a sauce of melted butter, sugar and wine.

a crust in the bottom of a dish, put on it a layer of ripe apples, pared and sliced thin—then a layer of powdered sugar; do this alternately till the dish is full; put in a few tea-spoonsful of rose water and some cloves—put on a crust and bake it.

well flavoured apples, bake, but do not burn them, rub them through a sieve, take one pound of the apples so prepared, mix with it, while hot, half a pound of butter, and half a pound of powdered sugar; the rinds of two lemons grated—and when cold, add six eggs well beaten; put a paste in the bottom of a dish, and pour in the apples—half an hour will bake it; sift a little sugar on the apples when baked.

up a pint of flour at sun rise, exactly as you do for bread; see that it rises well—have a large pot