Sea Pie.

Four pound of flour, one and half pound of butter rolled into paste, wet with cold water, line the pot therewith, lay in split pigeons, turkey pies, veal, mutton or birds, with slices of pork, salt, pepper, and dust on flour, doing thus till the pot is full or your ingredients expended, add three pints water, cover tight with paste, and stew moderately two and half hours.

A Chicken Pie.

Pick and clean six chickens, (without scalding) take out their inwards and wash the birds while whole, then joint the birds, salt and pepper the pieces and inwards. Roll one inch thick paste No. 8 and cover a deep dish, and double at the rim or edge of the dish, put thereto a layer of chickens and a layer of thin slices of butter, till the chickens and one and a half pound butter are expended, which cover with a thick paste; bake one and a half hour.

Or if your oven be poor, parboil, the chickens with half a pound of butter, and put the pieces with the remaining one pound of butter, and half the gravy into the paste, and while boiling, thicken the residue of the gravy, and when the pie is drawn, open the crust, and add the gravy.

Minced Pies, A Foot Pie.

Scald neets feet, and clean well, (grass fed are best) put them into a large vessel of cold water, which change daily during a week, then boil the feet till tender, and take away the bones, when cold, chop fine, to every four pound minced meat, add one pound of beef suet, and four pound apple raw, and a little salt, chop all together very fine, add one quart of wine, two pound of stoned raisins, one ounce of cinnamon, one ounce mace, and sweeten to your taste; make use of paste No. 3—bake three quarters of an hour.

Weeks after, when you have occasion to use them, carefully raise the top crust, and with a round edg'd spoon, collect the meat into a bason, which warm with additional wine and spices to the taste of your circle, while the crust is also warm'd like a hoe cake, put carefully together and serve up, by this means you can have hot pies through the winter, and enrich'd singly to your company.

Tongue Pie.

One pound neat's tongue, one pound apple, one third of a pound of Sugar, one quarter of a pound of butter, one pint of wine, one pound of raisins, or currants, (or half of each) half ounce of cinnamon and mace—bake in paste No. 1, in proportion to size.

Minced Pie of Beef.

Four pound boild beef, chopped fine; and salted; six pound of raw apple chopped also, one pound beef suet, one quart of Wine or rich sweet cyder, one ounce mace, and cinnamon, a nutmeg, two pounds raisins, bake in paste No. 3, three fourths of an hour.

Observations.

All meat pies require a hotter and brisker oven than fruit pies, in good cookeries, all raisins should be stoned.—As people differ in their tastes, they may alter to their wishes. And as it is difficult to ascertain with precision the small articles of spicery; every one may relish as they like, and suit their taste.

Apple Pie.

Stew and strain the apples, to every three pints, grate the peal of a fresh lemon, add cinnamon, mace, rose-water and sugar to your taste—and bake in paste No. 3.

Every species of fruit such as peas, plums, raspberries, black berries may be only sweetened, without spices—and bake in paste No. 3.

Currant Pies.

Take green, full grown currants, and one third their quantity of sugar, proceeding as above.

A buttered apple Pie.

Pare, quarter and core tart apples, lay in paste No. 3, cover with the same; bake half an hour, when drawn, gently raise the top crust, add sugar, butter, cinnamon, mace, wine or rose-water q: s:

PUDDINGS.

A Rice Pudding.

One quarter of a pound rice, a stick of cinnamon, to a quart of milk (stirred often to keep from burning) and boil quick, cool and add half a nutmeg, 4 spoons rose-water, 8 eggs; butter or puff paste a dish and pour the above composition into it, and bake one and half hour.

No. 2. Boil 6 ounces rice in a quart milk, on a slow fire 'till tender, stir in one pound butter, interim beet 14 eggs, add to the pudding when cold with sugar, salt, rose-water and spices to your taste, adding raisins or currants, bake as No. 1.

No. 3. 8 spoons rice boiled in a quarts milk, when cooled add 8 eggs, 6 ounces butter, wine, sugar and spices, q: s: bake 2 hours.

No. 4. Boil in water half pound ground rice till soft, add 2 quarts milk and scald, cool and add 8 eggs, 6 ounces butter, 1 pound raisins, salt, cinnamon and a small nutmeg, bake 2 hours.

No. 5. A cheap one, half pint rice, 2 quarts milk, salt, butter, allspice, put cold into a hot oven, bake 2 and half hours.

No. 6. Put 6 ounces rice into water, or milk and water, let swell or soak tender, then boil gently, stirring in a little butter, when cool stir in a quart cream, 6 or 8 eggs well beaten, and add cinnamon nutmeg, and sugar to your taste, bake.

N.B. The mode of introducing the ingredients, is a material point; in all cases where eggs are mentioned it is understood to be well beat; whites and yolks and the spices, fine and settled.

A Nice Indian Pudding.

No. 1. 3 pints scalded milk, 7 spoons fine Indian meal, stir well together while hot, let stand till cooled; add 7 eggs, half pound raisins, 4 ounces butter, spice and sugar, bake one and half hour.

No. 2. 3 pints scalded milk to one pint meal salted; cool, add 2 eggs, 4 ounces butter, sugar or molasses and spice q. f. it will require two and half hours baking.

No. 3. Salt a pint meal, wet with one quart milk, sweeten and put into a strong cloth, brass or bell metal vessel, stone or earthern pot, secure from wet and boil 12 hours.

A Sunderland Pudding.

Whip 6 eggs, half the whites, take half a nutmeg, one pint cream and a little salt, 4 spoons fine flour, oil or butter pans, cups, or bowls, bake in a quick oven one hour. Eat with sweet sauce.

A Whitpot.

Cut half a loaf of bread in dices, pour thereon 2 quarts milk, 6 eggs, rose-water, nutmeg and half pound of sugar; put into a dish and cover with paste, No. 1. bake slow 1 hour.

A Bread Pudding.

One pound soft bread or biscuit soaked in one quart milk, run thro' a sieve or cullender, add 7 eggs, three quarters of a pound sugar, one quarter of a pound butter, nutmeg or cinnamon, one gill rose-water, one pound stoned raisins, half pint cream, bake three quarters of an hour, middling oven.

A Flour Pudding.

Seven eggs, one quarter of a pound of sugar, and a tea spoon of salt, beat and put to one quart milk, 5 spoons of flour, cinnamon and nutmeg to your taste, bake half an hour, and serve up with sweet sauce.

A boiled Flour Pudding.

One quart milk, 9 eggs, 7 spoons flour, a little salt, put into a strong cloth and boiled three quarters of an hour.

A Cream Almond Pudding.

Boil gently a little mace and half a nutmeg (grated)