Molasses Pot-Pie
Make plenty of paste, allowing to each quart of flour a small half pound of finely minced suet. Line the pot three-quarters up the sides with paste, and put in a quart of West India molasses, flavored with ginger and cinnamon, lemon or orange grating, and juice. Cover it with a lid of paste, not fitting closely round its edges, and cut a cross slit in the top. Have ready six or eight extra pieces of suet paste, cut into squares, and boiled by themselves. When the pie is done, put these little cakes (ready boiled) into the molasses, having removed the lid or cover of the pie, and cut it up. Take out the inside paste, and cut it in pieces also. Serve up the whole in one large dish.