r.

EXCELLENT MINCEMEAT.

1310. INGREDIENTS.--3 large lemons, 3 large apples, 1 lb. of stoned
raisins, 1 lb. of currants, 1 lb. of suet, 2 lbs. of moist sugar, 1 oz.
of sliced candied citron, 1 oz. of sliced candied orange-peel, and the
same quantity of lemon-peel, 1 teacupful of brandy, 2 tablespoonfuls of
orange marmalade.

_Mode_.--Grate the rinds of the lemons; squeeze out the juice, strain
it, and boil the remainder of the lemons until tender enough to pulp or
chop very finely. Then add to this pulp the apples, which should be
baked, and their skins and cores removed; put in the remaining
ingredients one by one, and, as they are added, mix everything very
thoroughly together. Put the mincemeat into a stone jar with a
closely-fitting lid, and in a fortnight it will be ready for use.

_Seasonable_.--This should be made the first or second week in December.

MINCE PIES.

1311. INGREDIENTS.--Good puff-paste No. 1205, mincemeat No. 1309.

[Illustration: MINCE PIES.]

_Mode_.--Make some good puff-paste by recipe No. 1205; roll it out to
the thickness of about 1/4 inch, and line some good-sized pattypans 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 pattypans, and let them remain in the
oven for 10 minutes or 1/4 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_, 4d. each.

_Sufficient_--1/2 lb. of paste for 4 pies. _Seasonable_ at Christmas
time.

MONDAY'S PUDDING.

1312. INGREDIENTS.--The remains of cold plum-pudding, brandy, custard
made with 5 eggs to every pint of milk.

_Mode_.--Cut the remains of a _good_ cold plum-pudding into
finger-pieces, soak them in a little brandy, and lay them cross-barred
in a mould until full. Make a custard with the above proportion of milk
and eggs, flavouring it with nutmeg or lemon-rind; fill up the mould
with it; tie it down with