MAPLE SUGAR PIE

Igredients:
1-cup maple sugar
1 1/4-cup milk
1-beaten egg
2-tablespoons butter
1/4-teaspoon salt
1/4-teaspoon nutmeg
1-tablespoon flour
Double crust 9-inch pie shell

In a double boiler add first seven ingredients and cook. Remove from heat and cool.
Pour into a double crust 9 inch pie.
Cook at 450 degrees for 10 minutes and at 350 degrees for 20 minutes till browned.

PIE CRUST

INGREDIENTS:
Lard (or your favorite shortening).
1- cup for meat pies.
3/4-cups for sweet pies.
2-cups flour
2-6 tablespoons of cold water.

In a very large bowl add shortening and flour.
Mix with fingers until it becomes mealy.
Gradually add 1-tablespoon of the cold water keep adding cold water until dough sticks together. Too much water makes for a tough dough.
Divide into two parts wrap each in film wrap and chill for 2-hours.
This makes 2-crust.
Brush the top of sweet pies with milk and sprinkle with sugar.
For meat pies brush top with 1-beaten egg.
The dough will keep for several days if refrigerated.
Use as little flour that you can when rolling out dough otherwise you will have a tough dough.

EASY TO MAKE CUSTARD PIE

Ingredients:
2-cups milk
6-beaten egg yolks
1/2-cup sugar
1/4-teaspoon salt
1/4- teaspoon nutmeg
1/2-tablespoon vanilla
1-9 inch unbaked pie crust

Mix first 6 ingredients.
Pour into unbaked pie shell.
Bake at 350 degrees for 30-minutes.

FRESH CAUGHT TROUT

INGREDIENTS:
Trout
Flour
Salt and pepper
Milk
Oil for frying
Butter for frying

Soak as many trout as you wish to cook. Place trout in milk to cover fish for 30 minutes.
Mix flour,salt and pepper together.
Drain trout and coat with batter.
In a large skillet.
Fry on each side in oil.
Pour out oil and add 6 tablespoons of butter.
Fry until golden brown.
Remove from skillet place on platter pour butter over trout.

WHITE CLAM CHOWDER

INGREDIENTS:
1- pint chopped clams
1-2 inch cubed salt pork diced very small
2-large onions chopped finely
2-cups diced potatoes
1-teaspoon minced parsley
4-cups milk
Salt and pepper to season
2-tablespoons butter

Brown the salt pork and remove from pan and fry the onions.
In an 8-quart stock pot add all ingredients and simmer till potatoes are tender.
DO NOT BOIL.
Add butter

HOW TO MAKE BROWN GRAVY

This is the basis of many sauces and gravies. It is easier to make large quantities of this. Like maybe 2-3 cups of flour. It will keep forever in a glass jar.
It colors the gravy mixes so you do not have to buy store gravies.
Put the amount of flour in a large heavy skillet. Over very low heat and a wooden cooking spoon keep stirring and scapping bottom of pan so the flour does not stick.
In a few minutes the flour will start to brown. Keep stirring faster so the flour does not burn. Do not get it too dark because it gets much darker in the gravy. DO NOT TURN UP HEAT IF IT SEEMS NOT TO BROWN BECAUSE AFTER IT GETS STARTED IT BROWNS VERY FAST.

EGGPLANT WITH LAMB-AUBERGINES ET AGNEAU

Ingredients:
2-cups diced cooked lamb
1-large chopped onion
2-tablespoons butter
2-cups tomatoe juice
1-small peeled and diced eggplant
1/2-teaspoon salt
1/4-teaspoon pepper
1-teaspoon minced parsley
1-can chopped mushrooms
1-tablespoon flour
1/4-cup grated cheese

In a saute pan add the butter and chopped onion onions cook till soft.
Mix the flour and tomatoe juice.
In a 13x9 inch baking dish mix the meat and vegetables and pour the juice over it.
Cover with the cheese.
Bake uncovered at 350 degrees for 1-hour.
Serves 4-6.