used the with sugar and very little � the sugar and eggs should be beaten together or is good for the pie require a very hot oven pie � boil or irish potatoes until they are quite soft when and strain them to a quarter of a pound of potatoes put a of milk three table of melted butter four beaten eggs a wine glass of add sugar and to the taste pie � take mellow � wash and put them in a deep pie plate lined with pie crust a of sugar on each la er of put in about a table of water and a little flour over the it m thick t� and the pie from fifty to sixty i minutes i pie � cut off the brown part of the grate die white part and mix it with milk and set it on the fire and let it boil slowly eight or ten minutes to a pound of the allow a of milk ei ht eggs four table of white sugar a glass of a small fine two of melted butter and half a the eggs and sugar should be beaten to to a then the wine stirred in put them into the milk and which should be first allowed to get quite cool � add the and � the whole into deep pie plates with a and rim of puff them as soon as turned into the plates a plain � a of milk with half a dozen leaves or the of a when they have the milk strain it and set it where it will boil mix a table of � with a couple of table of milk and stir it into tne boiling milk let it boil a minute stirring it constantly take it from the fire and when cool put in three beaten eggs � it to the taste turn it into deep pie plates and the directly in a quick oven and out the core of six large apples put part of a and a little of each and them in pieces of puff them in for the purpose or bits of linen for an hour before serving cut off a small bit from the top of each and put in a tea of sugar and a bit of fresh butter replace the bit of and over them loaf sugar � into a and a half of flour stir gradually so that it may not oe a of beat seven eggs and put in together with a couple of table of melted butter and a couple of tea of salt grate in half of a � add if you want the very rich h a pound of they not be put into a baked till it has been cooking long enough to so that the will not sink to the bottom of it a made in this manner is good either baked or boiled it takes two hours to boil and an hour and a quarter to it when boiled the bag should not he more than two thirds full as flour much it should be put into boiling water and kept boiling constantly if the water away so as to leave any part of the bag uncovered more boiling water should be when the has boiled ei t or nine the bag be over the will be heavy flour should be as soon as cooked they fall directly serve them up with rich a rice � pick and wash a pint of rice and boil it then drain off the water and let the rice dry and get cold afterwards mix with it two of butter and four of sugar and stir it into a rich milk beat four oi five eggs very light and add them gradually to the stir in a or according to taste it an hour in a deep dish rice mile � pick and wash half a pint of rice and boil it a of water till it is quite soft then drain it and mix it with of rich milk you may add half a pound of w hole set it over hot coals and stir it frequently till it when it hard stir in two beaten eggs and four large table of brown sugar let it continue boiling five longer then lake it off and send it to table hot if you put in you must let it boil till they are quite soft the best meat � take a large fresh tongue it with a in equal proportions of salt brown sugar and powdered cover it and let it lie two days or at least twenty four hours then boil it two hours and when it is cold skin it and it very fine chop also three six pounds of and six pounds of the best apples that have been previously and add three pounds of picked washed dried two large the of four large one pound of sweet one of bitter and in a mortar with half a pint of rose water also four powdered two dozen beaten and a dozen blades of powdered add a pound of powdered white and a pound of cut into slips together and it with a of and a pint of brandy put it up closely in a stone with brandy paper and when you take any out add some more brandy this meat in puff you may reserve the to put in when you make the do cut the slips too or the taste will be almost � three quarters of a pound of in two of they should be broken in small pieces when they bare soaked soft put b a quarter of a pound of melted butter the same weight of rolled sugar half a pint at wheat floor a wine glass of wine and a nut pa beat ten eggs to a and stir them into the milk add half a 