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Hints to Houskeepers. 51

Lightened Pone.

Take half a gallon of corn meal, and pour boiling
water on one-third of it, mix it together with warm
water, till it is a thick batter, put in twoo table-spoonsful
of lively yeast, and one of salt, stir it well and set it by
the fire to rise; whent it begins to open on the top,
grease the dutch-oven and put it to bake, or put it in a
pan in a stove.

Pies, Pudding, &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 of children; 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,
if you have neither of these, an earthen pipkin does very
well, let it have plenty of water, as it swells very much;
a quarter of an hour before it is done put in the sweeten-
ing, and if it seems dry put in more water or it will stick
to the sides. Apples take longer to stew than peaches,

[*Rich Pies
[?] lb. flour
[?] lard
C.M.E*]

[*very common*]

[*That makes 8 pies*]

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