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54 DOMESTIC COOKERY AND

to a gallon of pumpkin, stewed and mashed, put two
quarts of milk, eight eggs, a half of a pound of butter,
half a tea-cup of lemon or rose brandy, nutmeg and
sugar to your taste; bake it in deep plates, with a bottom
crust.

Apple Pudding.

Take three pints of stewed apples, well mashed, melt
a pound of butter, beat ten eggs with two pounds of
sugar, and mix all together with a glass of brandy and
wine, put in nutmeg to your taste, and bake in puff
paste.

Quince Pudding.

Take six quinces, pare them, cut them in quarters
and stew them in a little water with lemon peel; cover
them and let them cook gently till soft, when mash, or
rub them through a sieve; mix them with sugar till
very sweet, season with mace and nutmeg, beat up four
eggs and stir in with a pint of cream, bake it in paste.

Farmer's Mince Pies.

When you kill a beef, save the head for pies; it is
some trouble to prepare it, but it is very nice for the
purpose. Split the head, take out the brains and eyes,
wash it well in cold water, and soak it all night with a
hog's head that has been cleaned; in the morning, boil
them till you can take out the bones easily; skim off the
froth as it rises, or it will stick to the meat; pick out the
bones, and chop it fine, with three pounds of suet; this
should be done the day before you want to bake.

Mix to this quantity of meat two gallons of chopped
apples, four pounds of raisins, half a gallon of boiled
molasses, a pint of currant wine, a tea-cup of rose
brandy, an ounce of cinnamon, orange peel and mace,
from two to four nutmegs, and sweet cider enough to
make it the right thickness; if the cider is not sweet,
put in more molasses; when all is mixed, it is best to