APPLE FRITTERS: sweet milk, eggs, sugar, and salt, with slices of apple stirred into the batter; dropped into hot fat and fried until brown. Served with sugar and cream.
APPLE SLUMP: cored and sliced apples, seasoned with sugar and cinnamon. Dough is dropped on in separate spoonfuls. Baked and served with butter sauce.
OLD-FASHIONED PAN DOWDY: alternating layers of sugar, molasses, cinnamon, salt pork, and sliced apples, topped with thin crust. Baked in slow oven and served with thin cream.
STEAMED SUET PUDDING: flour, milk, molasses, sugar, seasoning, spices, suet, raisins, citron, currants, and almonds. Steamed and served with soft sauce.
BAKED INDIAN PUDDING: scalded milk, corn meal, and molasses, cooked until thick; sugar, egg, butter, and spices are added, and the mixture is baked. Served either hot or cold with whipped cream or hard sauce.
WOODS-STYLE PLANKED GAME FISH: fish is placed, skin side in, on live hardwood tree from which bark is stripped; salt pork or bacon strips are pegged just above fish for basting; cooked until brown with fire built two feet from tree. Served with drawn butter.
WOODS-STYLE BAKED GAME FISH: dressed fish is covered with an inch of wet clay and baked overnight in hot ashes of campfire; when clay is broken open, the fish meat comes out steaming. Served with butter.
1743 POLOE: fowl, rice, onion, and seasoning stewed together and served hot.
RED FLANNEL HASH: cooked beets, potatoes, carrots, turnips, and left-over corned beef or spare ribs, chopped, seasoned, and pan fried.
SOUSED CLAMS: freshly shucked clams stewed in vinegar. Served either hot or cold.
CLAM BAKE: clams, lobsters, crabs, green corn, sweet potatoes, and eggs cooked in rockweed on ledges heated by outdoor fire.
BOILED PIES: cider applesauce mixed with fritter batter and fried in deep fat.
EGGS CANADIAN: eggs scrambled with maple syrup.
ROAST VENISON: leg or saddle of venison thoroughly larded with pork, basted with claret while baking; served with gravy made from pan drippings, also with currant, barberry, or wild plum jelly.
BLANC MANGE: sea moss (picked up along the ocean beaches), milk, salt, and vanilla cooked until thick.