Serve warm.
MOLASSES PIE. MRS. L. M. DENISON.
One cup of sugar, one cup of molasses, one cup of cold water, one-half
cup of butter or lard, four cups of flour, one tablespoonful of
cinnamon, and one teaspoonful of soda. Bake in crust as you would
custard pie.
RAISIN PIE. MRS. J. M. DAVIDSON.
One teacupful of raisins (seeded and chopped), one cup of sugar, the
juice of one good-sized lemon, one cup of boiling water; set this on
stove; let come to a boil; then add four heaping teaspoonfuls of
flour, wet in a little cold water; after it boils again, put in a
small piece of butter and a little grated nutmeg; let cool before
making into pies. This makes one very large pie. By doubling the
amount, you can make three good-sized pies. The filling will keep for
some time.
CHEESE.
"I will make an end of my dinner;
There's pippins and cheese to come."
--SHAKESPEARE
HOW TO MAKE A WELSH RARE-BIT.
One-half pint of grated soft cream cheese and one-half cupful of
cream, melted together in a sauce pan; add a little salt, mustard,
cayenne pepper, a teaspoonful of butter, an egg, or yolks of two.
Stir until smooth, and pour over the toast.
WELSH RARE-BIT. MRS. W. C. BUTCHER.
Cut up one pound of cheese in small pieces, and place in a dish,
seasoning with salt and pepper; stir until melted. Have ready toast
on a hot dish; cover slices with the melted cheese.
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