Pour boiling water on crackers, put in some butter and a little salt;
cover them close and keep them warm till tea is ready; if you have milk,
boil it, and pour over instead of water. This is easily prepared.





PIES, PUDDINGS, CAKES, &c.


To Make Common Pies.

One pound of lard to a gallon of flour will make very good common pies.
Work the lard in the flour, put in some salt, and wet it with water,
make it so that it can just be rolled out, when you have put in the
fruit, wet the crust with water, put on the top and close it up, stick
it with a fork on the top.


To Stew Fruit for Pies.

All fruits that are not fully ripe should be stewed and sweetened. To
boil a gallon of molasses at a time, and keep it to sweeten pies, is
cheaper than sugar, and answers a very good purpose, where there is a
large family. When fruit is fully ripe it does very well to bake in
pies, without being stewed.

After washing the dried fruit, put it on to stew in a bell-metal kettle
over the fire, or in a tin pan in a stove, let it have plenty of water,