as it swells very much, and if it seems dry, put in more water. Apples
take longer to stew than peaches, and should have more water. Fruit
stewed in this way is very good to put on the table to eat with meat. Do
not stir the fruit while it is stewing, or it will burn. Dried cherries
and damsons may be stewed in the same manner, adding the sugar before
they are quite done.


Pie Crust.

Sift a pound and a half of flour, and take out a quarter for rolling;
cut in it a quarter of a pound of lard, mix it with water, and roll it
out; cut half a pound of butter, and put it in at two rollings with the
flour that was left out.

For making the bottom crust of pies, cut half a pound of lard into a
pound of flour, with a little salt; mix it stiff, and grease the
plates before you make pies; always make your paste in a cold place,
and bake it soon.

Some persons prefer mixing crust with milk instead of water.


Paste for Puddings.

Sift a pound of flour, have half a pound of butter and quarter of a
pound of lard, save out a quarter of the flour for rolling, cut the lard
into the remainder, and mix it with water; roll it out, and flake in
half of the butter; dust over it some of the flour, close it up; roll it
again, and put in the rest of the butter. This quantity will make crust