Around-the-world cook book

Beat the eggs, and mix them with the sauce. Melt and stir in the butter, then add the cinnamon and sugar. Line a deep plate with a good crust, and fill it with the pie-mixture and bake in a moderate oven. CHOCOLATE PIE Milk, 2 cups. Eggs, 3, Sugar, 4 tablespoons. Grated sweet chocolate, % cup, Vanilla extract, 1 teaspoon. Make a custard by scalding the milk and pouring over it gradually the eggs, which have been well beaten together, with the sugar. Return it to the fire, and stir in a half -cup of grated sweet chocolate. Then remove it from the fire, add a teaspoon of vanilla, and pour the mixture into a pie-plate lined with puff paste. Bake until set. INGREDIENTS FOR MINCE-MEAT Cold boiled fresh tongue, 2 pounds (chopped very fine). Finely chopped suet, 1 pound, Tart apples, finely chopped, 5 pounds. Seeded raisins, 2 pounds, Sultana raisins, 1 pound. Cleaned currants, 2 pounds, Shredded citron, 1 pound. Powdered cinnamon, 2 tablespoons, Mace, 2 tablespoons, Cloves, 1 tablespoon. Allspice, 1 tablespoon. Salt, 1 tablespoon, Brown sugar, 3 pounds, Sherry, 1 quart, Brandy, 1 pint. Chop fine the larger ingredients, mix well together, and pack in a stone crock. If sealed in glass fruit-jars it will keep indefinitely. CARAMEL CUSTARD Sugar, % cup. Salt, % teaspoon, Vanilla, 1 teaspoon, Hot milk, 1 quart, Eggs, 3. Put the sugar in an omelette pan and stir until it melts and is light brown. Add 2 tablespoons of water to the sugar, and then stir this into one pint of the milk. Beat the eggs lightly and add to them the salt and vanilla, and add this to the sugar and milk. When well mixed then pour into it the rest of the milk. It is important that you do not pour the milk into the sugar, but the sugar into the milk, otherwise the mixture will become lumpy. When the remainder of the milk has been added to the mixture, pour it into a 2-quart mold, and set the mold in a pan of water and bake until it is a light brown. Make for it a caramel sauce, composed of half a cup of sugar and half a cup of boiling water, allowed to simmer for 10 minutes. LEMON PUDDING Sugar, 2 cups, Butter, 1 cup, Sweet milk, 1 pint, Eggs, 5, Lemons, 2. Cream the butter and sugar; beat the eggs separately, and put in first the yolks, then the whites. Stir in the milk. Grate the outsides of the lemons, squeeze the juice, and add these, the very last, just before placing in the oven. Bake about 30 minutes. Cocoanut pudding may be made in the same way, grating the cocoanut, and in this case, leave out a little of the butter. STRAWBERRY SPONGE Gelatin, % box, Sugar, 1 cup. Strawberry-juice, 2 cups, Eggs, 4, Cream, % pint. Vanilla, % teaspoon. Soak the gelatin in a half-cup of cold water for half an hour. Then pour on to it 1 cup of boiling water, add the sugar, and stir till it is dissolved. Add 2 cups of strawberryjuice and strain all into a bowl. Put the bowl into a pan of cold water, and let the mixture become thick, stirring it now and then as it cools. Then beat it to a stiff froth with a whisk; add the beaten whites of the eggs, and beat all together till smooth. Put it into small molds, or into one large mold, and chill.