Pumpkin Pies
INGREDIENTS.-To every quart of pumpkin, strained, allow 6 eggs, 1/4 lb. of butter, 1/2 pint of sweet milk, lb. of white sugar, 1 tablespoonful of French brandy, 1 gill of madeira or sherry.
AVERAGE COST, 2s. per quart.
Cut the pumpkin into large pieces; peel these, and put them into cold water over a very slow fire; simmer, without boiling, until every piece is tender; then strain through a colander, and afterwards through coarse muslin, squeezing out every drop of water. To every quart of the pumpkin add the ingredients given above, beating the eggs till thick and light, and stirring Tipsy Cake.
Sultana Pudding.
Jam Rolls.
Apple Turnovers.
Apple Dumplings.
Sweet Omelette.
Tartlets.
Sausage Rolls.
Apple Snow.
Cheese Straws.
Cherry Tart.
Fritters.
Almond Tartlets.
Apricot Tarts.
Cabinet or Plum Pudding.
Puddings, Tarts, &c.
PUMPKIN, PRESERVED. the butter and sugar to a cream. well mixed, bake in a puff-paste.
TIME.-1 hour.
SEASONABLE in September and October.
PUNCH, TO MAKE HOT.
When bowl, with the water, made boiling, poured over them. When the water is cold, and the sugar thoroughly dissolved, add the spirits and champagne and the juice of the lemon, and just before serving, break some ice into the bowl, and take out the lemonrind. Some thin slices of quartered lemon may be floated on the top of the punch.
SEASONABLE in Summer.