three pints of sweet milk to prevent them from turning dark. Beat six
eggs light, add four ounces melted butter, and mix well with potatoes
and milk. Add eight tablespoonfuls of sugar, and season with lemon or
vanilla. Bake without a crust.--_Mrs. W. C. R._
_Sweet Potato Pudding._
Boil one and a half pounds potatoes very tender. Add half a pound
butter, and rub both together through a sieve. Then add a small cupful
milk, six eggs, one and a half cupful sugar. Beat all together and add
a little salt, the juice and rind of a lemon. Then beat again, and
prepare pastry. Bake twenty minutes. It may be baked without pastry.
Irish potato pudding may be made by the same recipe.--_Mrs. A. C._
CREAM PUDDING.
Beat six eggs to a froth and stir into them three tablespoonfuls sugar
and the grated rind of a lemon. Mix one pint milk, one pound flour,
and two teaspoonfuls salt. Add eggs and sugar. Just before baking, add
a pint of thick cream. Bake in cups or pudding dishes.--_Mrs. Col. W._
TYLER PUDDING.
4 eggs.
3 cupfuls sugar.
1 cupful butter, washed and melted.
1 cupful cream, seasoned with lemon.
Bake in a paste.--_Mrs. C. N._
MOLASSES PUDDING.
1 cupful molasses.
½ cupful butter and lard mixed.
1 cup not quite full of buttermilk.
3 eggs.
1 teaspoonful soda.
Flour enough to make it as thick as cake batter. If you wish to eat it
cold, add another cup of sugar. Bake it quickly.--_Mrs. M. S. C._
_Molasses Pudding._
1 teacup sugar.
1 teacup butter.
2 teacups molasses.
2 teacups flour.
4 eggs.
1 tablespoonful ginger.
1 teaspoonful soda dissolved in a few spoonfuls of buttermilk. Eat
with sauce. Excellent.
_Molasses Pudding._
9 eggs.
4 cupfuls molasses.
1 teacup butter.
Bake in a paste.--_Mrs. P. W._
COTTAGE PUDDING.
Beat to a cream one large cupful of sugar and two and a half
tablespoonfuls of lard and butter mixed. Stir in one well beaten egg,
one large cup of buttermilk with soda dissolved in it. Add nutmeg to
the taste. Take one pint of flour and rub into it, dry, two
tablespoonfuls cream of tartar. Then add the other ingredients. Bake
three-quarters of an hour and serve with wine sauce.--_Mrs. A. F._
TEXAS PUDDING.
3 eggs (yolks and whites beaten separately).
3 cupfuls sugar.
1 cupful butter.
1 cupful sweet milk.
Two tablespoonfuls of flour. Bake in a crust. This will fill three
pie-plates.--_Mrs. McN._
SNOWBALL PUDDING.
Boil one quart of rich milk and then thicken it with a tablespoonful
of flour or arrow-root. Beat up the yolks of four eggs with three
tablespoonfuls of white sugar. Then pour the milk slowly into the eggs
and sugar, stirring all the time. Pour this custard into a pudding
dish and brown it slightly. Beat up the whites to a stiff froth,
adding four tablespoonfuls of sugar, and flavoring with lemon. Drop it
on the custard (when browned) in the form of balls, as large as an
egg. Set it back in the stove to brown a little.--_Mrs. S. T._
THICKENED MILK PUDDING.
Boil one pint of milk and one-half pint of water. Thicken with one
pint of flour, and stir in three ounces butter, while warm. When cold,
add nine eggs (well beaten), one pound sugar, one wine-glassful wine,
and powdered cinnamon and mace to your taste.--_Mrs. R._
DELICIOUS HASTY PUDDING.
Seven eggs beaten separately. Add to the yolks gradually ten
tablespoonfuls of sifted flour, alternately with a quart of milk and
half a teaspoonful of salt. Beat till perfectly smooth. Then add the
whites, pour into a buttered dish, and bake twenty minutes. Eat with
nun's butter or wine sauce.--_Mrs. P. McG._
FEATHER PUDDING.
2 cupfuls flour.
1 cupful sugar.
1 cupful sweet milk.
1 egg.
1 tablespoonful butter.
1 teaspoonful cream of tartar.
½ teaspoonful soda.
Season with nutmeg and eat with sauce.--_Mrs. D. C. K._
WASHINGTON PUDDING.
6 eggs (well beaten).
½ pound butter.
½ pound sugar.
½ pound marmalade.
Beat well together, season with nutmeg, and bake in a paste.--_Mrs.
Dr. S._
ONE EGG PUDDING.
1 egg.
1 cupful sugar.
1 cupful milk.
2 cupfuls flour.
1 tablespoonful butter.
1 teaspoonful soda.
2 teaspoonfuls cream of tartar.
Eat with sauce.--_Mrs. A. C._
DELICIOUS PUDDING.
Beat the yolks of six eggs very light. Stir in alternately three
tablespoonfuls of flour and a pint of milk. Put a tablespoonful of
melted butter and half a teaspoonful of salt in the batter. Then stir
in the whites of the six eggs, beaten to a stiff froth. Butter the
baking dish or cups, fill them a little more than half full, and bake
quickly. Eat with wine sauce. Make this pudding half an hour before
dinner, as it must be eaten as soon as done.--_Mrs. S. T._
BALLOONS.
6 eggs.
7 tablespoonfuls of flour.
1 quart of milk.
1 teacup of sugar.
1 tablespoonful of butter.
1 tablespoonful of lard.
Cream the butter and lard with the flour. Beat the eggs and sugar
together. Mix the milk in gradually, bake quickly, and eat with
sauce.--_Mrs. Dr. E._
VIRGINIA PUDDING.
Scald one quart of milk. Pour it on three tablespoonfuls of sifted
flour. Add the yolks of five eggs, the whites of two, and the grated
rind of one lemon. Bake twenty minutes.
_Sauce._--The whites of three eggs, beaten to a stiff froth, a full
cup of sugar, then a wine-glass of wine and the juice of a lemon. Pour
over the pudding just as you send it to the table.--_Miss E. S._
EXTRA FINE PUDDING.
Make a batter of two teacupfuls of flour and four of milk. Beat the
yolks and whites of four eggs separately. Then mix all together and
add one tablespoonful of melted butter. Bake in a buttered pan and
serve with wine sauce.--_Mrs. McG._
SUPERIOR PUDDING.
4 eggs.
1 quart of milk.
1 cup of sugar.
2 tablespoonfuls of flour.
Beat the sugar, flour, and yolks of the eggs together, with one cup of
the milk, scald the remainder of the milk and put the above in it.
Flavor with lemon or vanilla. Beat the whites of the eggs to a stiff
froth, add a little sugar, spread on top of the pudding, and brown
slightly.--_Mrs. D. C. K._
BAKED INDIAN PUDDING.
Take nearly one pint sifted meal and make into a mush. Pour over it
one quart of boiled sweet milk. Add one gill of molasses, one gill of
sugar, six eggs beaten separately, half a pint chopped suet. If you
like, add a few currants, raisins, or a little citron. Bake nearly two
hours. Eat with sauce.--_Mrs. J. A. B._
EXCELLENT BATTER PUDDING.
1 quart flour.
7 eggs.
½ cupful melted butter.
1 teaspoonful salt.
1 teaspoonful soda, dissolved in lukewarm water.
2 teaspoonfuls cream of tartar, also dissolved.
Enough sweet milk to make a batter the consistency of sponge cake
batter. Bake in a mould and eat with brandy sauce.--_Mrs. M. C. C._
PUFF PUDDING.
10 eggs (beaten separately).
10 tablespoonfuls sifted flour.
1 quart milk.
A little salt.
Beat the eggs to a stiff froth. Then put the flour with the yolks,
then add the milk and lastly the whites, well beaten. Eat with cold or
hot sauce.--_Mrs. D. C. K._
PENNY PUDDING.
Beat five eggs very light. Mix with five tablespoonfuls of flour, one
large spoonful of butter and one pint of milk. Eat with sauce.--_Mrs.
A. T._
ECONOMICAL PUDDING.
1 cup chopped suet.
1 cupful golden syrup.
1 cupful milk.
2 cupfuls chopped raisins.
3 cupfuls flour.
1 teaspoonful soda (put in the milk).
2 teaspoonfuls cream of tartar put in the dry flour.
Boil three hours and a half.--_Miss E. T._
POOR MAN'S PUDDING.
6 eggs.
1 pint sour cream.
1 cupful melted butter.
1½ cupful sugar.
1 teaspoonful soda.
½ nutmeg.
Put the butter in after the flour. Make the consistency of pound cake
batter.--_Mrs. A. B._
PLAIN PUDDING.
1 pint milk.
3 eggs.
4 tablespoonfuls flour.
1 tablespoonful butter.
Put chopped apples or peaches in the batter and bake. Eat with
sauce.--_Mrs. A. H._
PUDDING SAUCES.
WINE SAUCE.
Dissolve one pound sugar in a little water. Boil till nearly candied.
Add a lump of butter the size of an egg, just before taking it off the
fire, and stir in wine and nutmeg to your taste, after taking it
off.--_Mrs. R._
_Wine Sauce._
Melt half a pound of butter, three cupfuls sugar and two of Madeira
wine together, for a large pudding. Put a little water in the stewpan
and let it boil. Roll the butter in a little flour, and stir it in the
boiling water quickly. Then add the sugar, and lastly the wine.--_Mrs.
T._
_Wine Sauce._
One-half pound butter, yolks of two eggs, beaten well and creamed with
the butter; nine tablespoonfuls nice brown sugar; two glasses of wine.
Let it simmer on the fire a short time. Grate nutmeg on it when you
pour it into the sauce-bowl.--_Mrs. T._
BRANDY SAUCE.
Cream together one-quarter pound fresh butter, and one-quarter pound
pulverized white sugar. Mix with it one gill of lemon brandy, or half
the quantity of brandy; the juice of one lemon, and half a nutmeg
grated. Stir it slowly into half a cup of boiling water, and after
letting it simmer a moment, pour into a warm sauce tureen.--_Miss E.
P._
FRENCH SAUCE.
Cream half a pound butter, and stir in half a pound sugar. Then add
the yolk of an egg, and a gill of wine. Put it on the fire; stir till
it simmers. Grate nutmeg over it, after taking it off the fire.--_Mrs.
F. D._
A NICE SAUCE FOR PUDDINGS.
Half a pound of butter; eight tablespoonfuls brown sugar; one nutmeg
(grated), the white of one egg.
The butter must be creamed and the sugar beaten into it, then the egg.
The wine poured gently in and stirred till the sauce is cold, then
grate the nutmeg. Make it in a common sauce tureen, on the hearth,
stirring all the while. Do not let it boil.--_Mrs. M. E. J. B._
RICH SAUCE FOR PUDDINGS.
One pint cream; half pound sugar; one tablespoonful butter; one glass
of wine. Season to the taste. Do not let it boil.--_Miss E. P._
SAUCE FOR PUDDING.
Two large cupfuls brown sugar; one large cupful butter; one teacup
wine; a little rose water. Boil the sugar and wine together. Then add
the butter and grated nutmeg.--_Mrs. McG._
PUDDING SAUCE.
One cupful cream, from morning's milk; two cupfuls sugar; one egg,
well beaten; one tablespoonful butter; one teaspoonful corn-starch.
Boil all together till a thick syrup. Take off the fire and add grated
nutmeg and a glass of wine.--_Mrs. S. T._
COLD SAUCE.
Whites of five eggs beaten to a stiff froth. Sweeten to the taste.
Pour in some hot melted butter, stirring well. Season with
lemon.--_Mrs. M. G. H._
_Cold Sauce._
Half a pound of butter and half a pound of sugar (powdered), beaten to
a froth. The juice and grated rind of a lemon, or essence of any kind,
as a flavor.--_Mrs. M. F. G._
_Cold Sauce_ (_for about eight people_).
One heaping tablespoonful of butter, creamed till very light, adding
sugar till as thick as you can stir. Then add two tablespoonfuls of
very rich milk, a glass of good wine, and a little grated
nutmeg.--_Mrs. P. McG._
PUDDING SAUCE.
One cupful of butter; two cupfuls sugar; three eggs; one wine-glass of
wine. Stir well, and let it come to a boil.--_Mrs. F. D._
_Pudding Sauce._
Cream together half a pound of sugar and butter. Add the yolk of one
egg, the juice of a lemon, and a glass of wine. Stir over a slow fire,
but don't boil.--_Mrs. McG._
LEMON SAUCE.
One pound sugar; three ounces butter; half a teacup of water. Juice
and sliced rinds of two lemons. Pour this into a saucepan, and while
it is coming to a boil, beat the yolks of two eggs and add them. When
well boiled, take it from the fire and add the whites of the two eggs,
beaten to a froth. To be eaten hot with sponge cake.--_Mrs. K._
SAUCE FOR BOILED PASTRY.
Stew for fifteen minutes one pint of water, half a pound of sugar, and
a piece of butter as large as an egg. Beat the yolks of three eggs.
Remove the pan from the fire, and pour several spoonfuls of its
contents into the beaten eggs, stirring briskly. Then pour all into
the pan, place it over a slow fire and stir till it thickens. Season
with lemon or vanilla.--_Mrs. I. H._
MOLASSES SAUCE.
Moderately boil a pint of molasses from five to twenty minutes,
according to its consistency. Add three eggs well beaten. Stir them
and continue to boil a few minutes longer. Season with nutmeg and
lemon.--_Mrs. Dr. J._
PASTRY.
Pastry has fallen somewhat into disfavor, on account of its
unwholesome properties, but as many persons still use it, we will give
some directions for making it as wholesome and palatable as possible.
It is a great mistake to use what is called "cooking butter" and old
lard for pastry. Only fresh butter and sweet lard should be employed
for the purpose, and in summer these should be placed on ice before
being used for pastry. Pastry, like cake, should be made in the cool
of the morning, and it should be eaten fresh, as, unlike cake, it will
not admit of being kept.
If a marble slab cannot be obtained, it is well to keep a thick wooden
board exclusively for rolling out pastry. Handle as little as
possible, and if anything should prevent you from putting it on to
bake as soon as it is rolled out, put it on ice in the interim, as
this will make it nicer and more flaky. Sometimes there is a delay
about getting the oven or fire ready, in which case the cook generally
leaves the pastry lying on the kitchen table; but its quality would be
much improved if it were put on the ice instead, whilst waiting to be
baked.
EXCELLENT RECIPE FOR PASTRY.
Four teacups flour, one teacup firm butter, one teacup nice lard, one
teacup ice water, one teaspoonful salt. Mix the lard and butter in the
flour with a large, flat knife, then add the ice water. Do not touch
it with the hands. Take it up in a rough-looking mass, roll it out
quickly--not too thin. Cut it with a very sharp knife around the edges
of the patty-pans. When intending to bake lemon puddings or
cheese-cakes, let the pastry bake four or five minutes before adding
butter, as this prevents the pastry from being heavy at the bottom. In
summer it is best to put five teacups of flour, instead of
four.--_Mrs. M. C. C._
PASTRY.
One pound fresh butter, one quart flour. Make up the dough with ice
water. Divide the butter into parts. Roll out, and cover thickly with
one part of the butter. Continue till all is rolled, sifting flour
each time. Don't handle much, or it will be heavy.--_Mrs. W._
_Pastry._
Mix with water one quart flour and two teaspoonfuls salt. Work well
and roll out thin. Spread over with lard, sift flour over the dough,
and cut it in strips of two inches. Lay them in a pile one above
another, cut them in squares, and again pile them up. Press down with
the hands, and roll out thin as before. Repeat this several times, and
the pastry will be improved each time. Do not use your hands after the
roller is applied.
PUFF PASTE.
One pound flour, to be made up with cold water and beaten fifteen
minutes. One pound butter (or half lard, if you have not enough
butter), which must be spread on the dough four times and rolled in.
It must be made thin, put in tins, and baked in a moderate oven.
LEMON PIE.
Grate the rind and squeeze the juice of two lemons. Stir two
tablespoonfuls corn-starch into two teacups hot water, and boil,
stirring well. Add three-quarters of a pound of granulated sugar. When
cool, add the yolks of four eggs well beaten, then the lemon-juice and
grated rind, stirring the whole well together. Line the plates with
rich pastry, and pour the mixture in. Bake until the crust is done.
Beat the whites of the eggs very light, add six ounces powdered sugar,
pour over the pies, set them again in the oven, and slightly brown.
This will make two pies.--_Mrs. T. M. C._
_Lemon Pie._
One cupful sugar, one cupful sweet milk, one tablespoonful flour, one
tablespoonful butter, three eggs, one lemon. Mix the grated rind and
juice of the lemon with the yolks of the eggs and the sugar. Add the
milk next, and then the butter and flour. Bake in a paste. After it is
cold, spread on the whites of the eggs, frothed and sweetened.--_Mrs.
McG._
_Lemon Pie._
Yolks of four eggs, white of one, beaten very light; grated rind and
juice of one large lemon; five heaping tablespoonfuls sugar. Bake in
an undercrust till the pastry is done. Froth the whites of three eggs
with five tablespoonfuls sugar. Spread over the pies and bake again
till brown.--_Mrs. Col. S._
_Lemon Pie._
One tablespoonful butter, creamed with two cups of sugar, yolks of six
eggs, grated rind and juice of four lemons, four heaping
tablespoonfuls flour. Mix well. Add a cupful buttermilk, and one
teaspoonful soda. Froth and sweeten the whites of the eggs and put
them on top the pies.--_Mrs. N._
LEMON CREAM PIE.
One cupful sugar, one of water; one raw potato, grated; juice and
grated rind of one lemon. Bake in pastry, top and bottom.
ORANGE PIE.
Pulp and juice of two oranges, a little of the grated peel, the yolks
of three eggs, one cupful sugar, one cupful milk. Stir the yolks with
the sugar, then a tablespoonful of butter, then the juice, lastly the
milk. Bake in a dish. After the pie has cooled, spread on it the
whites of the three eggs, stiffly frothed and sweetened. Then set it
again on the fire, to brown slightly.--_Mrs. McG._
_Orange Pie._
One quart milk, eight eggs, one small teacup rolled cracker, half a
cupful butter, two grated fresh oranges, or the juice and chopped peel
of two, one wine-glassful wine. Cream the butter and sugar, add the
wine, oranges, and eggs beaten to a foam, the whites separately, the
milk and the cracker. Bake half an hour, in puff paste.--_Mrs. M. B.
B._
_Orange Pie._
One pint of milk, three oranges, one cupful of sugar, three eggs, one
and a half tablespoonful of corn-starch. Bake in puff paste.--_Mrs. H.
H. S._
PEACH MÉRINGUE PIE.
Pare and stew ripe peaches. When nearly done, sweeten, take from the
fire. Stir in a heaping teaspoonful fresh butter to each pie. Pour in
a deep pie-plate, lined with paste. Bake; when done, remove from the
oven and cover with the whites of three eggs beaten to a stiff froth,
and sweetened with three tablespoonfuls powdered sugar. Set back in
the oven to brown slightly. Apple méringue pie may be made in the
same way, only flavoring the fruit.--_Mrs. S. T._
PEACH PIE.
Pare and stew a quart of peaches with a pint of sugar, stirring often;
when boiled to look nearly as thick as marmalade, take from the fire
and when nearly cool, add one tablespoonful fresh butter. Have ready
three crusts, baked in shallow tin plates. Spread and pile up the
fruit on each.--_Mrs. S. T._
_Peach Pie._
Pare and stew the peaches till nearly done. Sweeten and boil a little
longer. Set aside and when nearly cool, pour into deep pie-plates,
lined with paste. Put bits of butter over the top, dredge with flour,
then cover with a top crust, and bake.--_Mrs. T._
PRUNE PIE.
Wash the prunes through several waters. Put in a preserving kettle in
the proportion of two pounds fruit to one pound sugar. Pour a quantity
of boiling water over them and let them boil at least two hours. When
they are thoroughly done and the syrup thickens, take from the fire
and pour into tin plates, lined with paste. Add one teaspoonful of
butter. Cover with a rich paste and bake.--_Mrs. S. T._
DAMSON PIE.
Scald the damsons slightly, in just enough water to prevent burning.
Set aside till cool enough to handle. Remove the stones, sweeten well,
and put in a deep pie-plate, lined with paste. Dredge with a little
flour, cover with a top crust, and bake.--_Mrs. T._
STRAWBERRY SHORT-CAKE.
Bake a rich paste in pie-plates. Have six ready. In these spread
stewed strawberries well sweetened; lay one upon another, six deep. In
winter, use preserved or canned berries.--_Mrs. H._
CHERRY PIE.
Seed the cherries first, then scald them in their own juice. Sweeten
liberally and pour into a deep pie plate lined with a rich paste.
Dredge with flour, cover with a top crust and bake. Scarlet or
short-stem cherries are best. It is necessary to scald most fruits, as
otherwise the pastry will burn before the fruit is thoroughly
done.--_Mrs. S. T._
CRANBERRY PIE.
Prepare as for sauce, stewing two pounds fruit to one pound sugar.
Pour into a pie plate lined with paste, cover with a top crust and
bake.
CURRANT PIE.
Wash and thoroughly pick the fruit. Sweeten liberally and put in a
yellow baking-dish, adding a little boiling water to melt the sugar;
let it simmer a little; then set it aside to cool. Pour into a pie
plate, covered with paste. Dredge with flour. Cover with paste and
bake.
APPLE PIE.
Put a crust in the bottom of a dish. Put on it a layer of ripe apples,
pared, cored, and sliced thin, then a layer of powdered sugar. Do this
alternately, till the dish is filled. Add a few teaspoonfuls rose
water and some cloves. Put on a crust and bake it.--_Mrs. E._
_Apple Pie._
Pare and stew the apples till thoroughly done and quite dry. Rub
through a colander and sweeten with powdered sugar. When cool add the
whites of eggs--three eggs to a pint of apples--and a teacup of cream,
whipped. Beat all the ingredients together with a patent egg-whip--one
with a wheel if convenient. Spread upon crusts of rich paste, baked in
shallow tin pie-plates. Grate nutmeg on each one and pile up three or
four deep.--_Mrs. S. T._
_Apple Pie._
Pare and slice the apples. Make a little thick syrup of white sugar,
into which throw a few cloves, allspice, or mace, as you prefer. In
this syrup, scald a few apples at a time, taking them out and putting
more in till all are slightly cooked. Set aside to cool, then pour
into deep pie plates lined with paste. Dredge with flour. Put bits of
butter over all. Dredge again. Cover with paste and bake. A glass of
brandy or wine will improve it.--_Mrs. S. T._
BLACKBERRY PIE.
Pick the berries, but do not wash them. Stew slightly, sweeten, pour
into a pie plate, lined with paste. Grate in a little nutmeg, dredge
with flour, put on a top crust and bake.
WHORTLEBERRY PIE.
Pour just enough boiling water on the fruit to prevent it from
sticking to the bottom of the preserving kettle. Boil a minute,
sweeten and pour into a pie-plate lined with paste. Dredge with flour,
cover with paste and bake.--_Mrs. S. T._
GOOSEBERRY PIE.
Put one pound sugar to one of fruit, adding just enough water to
prevent it from burning. Cook till it begins to jelly. Then spread
over shapes of rich puff paste, already baked.--_Mrs. M. C. C._
TOMATO PIE.
Slice green tomatoes and stew in a thick syrup of sugar and lemon
juice. Grate in the yellow rind of a lemon. When transparent, spread
evenly over the bottom of a pie-plate that has been lined with paste.
Spread strips of pastry across or cut into ornamental leaves with a
cake-cutter, place over the fruit and bake.--_Mrs. S. T._
SLICED POTATO PIE.
Steam or boil the potatoes. Slice and lay in a syrup of sugar seasoned
with whole cloves or allspice. Scald and set aside till nearly cool.
Then place the slices evenly on the bottom of a deep pie-plate lined
with crust. Put in each pie a tablespoonful of butter in bits, a
wine-glass of brandy or Madeira wine.--_Mrs. S. T._
SWEET POTATO PIE.
One pint potatoes, boiled and mashed with a teacup sweet milk, and run
through a colander. Beat separately four eggs; cream one teacup butter
with one of sugar. Beat in the yolks, then the potatoes, grate in half
a nutmeg, pour in a large wine-glass of brandy or good whiskey, and
last of all, stir in the frothed whites. Bake in deep pie plates,
lined with paste, without a top crust. Sift powdered sugar over the
pies.
Irish potato pie may be made in the same way; only adding the juice
and grated rind of a lemon.--_Mrs. T._
RHUBARB PIE.
Carefully skin the stalks, cut in pieces half an inch long. Scald in a
little rich syrup, but not long enough to become soft. Set aside, and
when nearly cool, pour into a pie plate, lined with paste. Put a
little grated lemon rind and a piece of butter the size of a walnut,
in each pie. Dredge with flour, put on a top crust and bake.--_Mrs.
T._
MINCEMEAT.
Two quarts boiled beef, two quarts suet, chopped fine (or a part
butter, for suet). Six quarts apples, one quart molasses (best
quality). Four pounds sugar, three pounds raisins, one pound citron.
Nutmeg, cinnamon, cloves, allspice, and wine to your taste. Mix well,
pack in jars, with melted butter on top, if to keep long. Put in a
cool place.--_Mrs. J. W._
_Mincemeat._
Three pounds meat (after it is boiled). Four pounds suet, three and
one-half pounds raisins, one and one-half pounds currants, one-half
pound dried cherries, two nutmegs, and mace to your taste. Four pints
white wine, one pint brandy, four pounds brown sugar.--_Mrs. M. E. J.
B._
_Mincemeat._