_Ingredients._—Good puff-paste, mincemeat. _Mode._—Make some good
puff-paste by recipe; roll it out to the thickness of about ¼ inch,
and line some good-sized patty-pans with it; fill them with mincemeat,
cover with the paste, and cut it off all round close to the edge of the
tin. Put the pies into a brisk oven, to draw the paste up, and bake
for 25 minutes, or longer, should the pies be very large; brush them
over with the white of an egg, beaten with the blade of a knife to a
stiff froth; sprinkle over pounded sugar, and put them into the oven
for a minute or two, to dry the egg; dish the pies on a white d’oyley,
and serve hot. They may be merely sprinkled with pounded sugar instead
of being glazed, when that mode is preferred. To re-warm them, put
the pies on the patty-pans, and let them remain in the oven for 10
minutes or ¼ hour, and they will be almost as good as if freshly made.
_Time._—25 to 30 minutes; 10 minutes to re-warm them. _Average cost_,
4_d._ each. _Sufficient_—½ lb. of paste for 4 pies. _Seasonable_ at
Christmas time.
[Illustration: MINCE PIES.]