ce Meat

Measure carefully and mix together the following ingredients: Two
pounds of roast beef finely chopped, two pounds of chopped beef suet,
two pounds of chopped peeled apples, two pounds of seeded raisins, two
pounds Sultana raisins, two pounds of washed currants, two pounds
of white sugar, one pound of citron cut in bits, one pound of dried
orange peel, two nutmegs grated, three teaspoonfuls of ground mace,
three teaspoonfuls of ground cloves, three teaspoonfuls of ground
cinnamon, one teaspoonful of salt, the grated rind and juice of two
oranges, one quart of brandy, one quart of sherry and one glass of
blackberry jelly. After mixing thoroughly place the mince meat in a
stone jar and use it from this.

* * * * *

Hot Zabajone

Beat well together the yolks of six eggs, and half a cup of sugar.
Heat in a double saucepan, being careful to stir only one way. Place
in a strainer the shaved peel of three oranges. Through this
pour slowly into the eggs a quart of champagne (white wine may be
substituted), and allow the mixture to thicken. Serve hot in champagne
glasses.

* * * * *

Frozen Zabajone

Mix the same as for hot zabajone, adding another half cup of sugar
and a tablespoonful of orange juice. When it is cold half freeze in a
freezer. Then remove and place in paper cases or moulds, on the ice.

* * * * *

Genoise Pastry

Beat to a cream half a cup of butter and half a cup of sugar. Break
into the cream three eggs, one at a time, and mix until smooth. Stir
in half a cup of flour. Pour on a buttered tin and bake ten or fifteen
minutes. When cold spread thickly with apricot jam and cover with
chocolate icing. Set in the oven a few moments, then put aside to
cool. Cut into odd shapes before serving.

* * * * *

Omelette Souffle

Beat to a cream the yolks of six eggs, four tablespoonfuls of sugar
and the grated rind of half a lemon. Whip the whites of the eggs to
a stiff froth. Place in a frying pan over the fire four ounces of
butter. When it is melted mix the yolks and whites together and stir
quickly into the pan. As soon as the eggs have absorbed the butter,
pour them into a buttered baking dish and set in a hot oven for six or
seven minutes. Serve at once.

* * * * *

Marmalade Pudding

Cream half a cup of sugar and two teaspoonfuls of b