Mode. — Make some good puff paste✪ Mince Pies from recipe No. 516. Boll it out to thickness of half an inch, cover some well greased patty pans, fill them with the mincemeat, cover with paste and cut it off all round the tin, nip the pastes close together. Put the pies in a brisk oven and bake for twenty-five minutes. Brush them over with the white of an egg, well beaten and sprinkle with sugar and put them in the oven for a minute or two longer to dry the egg. Eemove them from the tins and serve on a d'oyley. 599— MINCEMEAT. J lb. raisins 1^ lbs. suet (beef) ^ lb. ox tongue 1 lb. sugar 2 ozs. lemon peel 3 ozs. orange pee] 1 lb. apples Rind of 1 lemon Juice of 1 lemon i pt. brandy 4 lb. lean beef J nutmeg. Mode. — Stone and cut the raisins once or twice across, wash and pick the currants free from stalks and grit, mince the beef, suet and tongue, slice the lemon and orange peel, grate the nutmeg, peel, core and mince the apples, grate the lemon peel and strain the juice, when all the ingredients are prepared, mix them well together, adding the brandy when everything else is well blended ; press into a jar, carefully exclude the air, and the mince- meat will be ready for use in fourteen days. 600— PEACH TRIFLE. 1 sponge cake 1 glass sherry 1 tin peaches 1 pt. custard Whites of 4 eggs✪ Peach Trifle. Mode. — A stale sponge cake is the best for this. Cut it in slices and between each slice put some of the peaches, press them together again the shape of the cake, pour the sherry over it. Make the custard, and when cold, pour over also ; beat up the whites of the eggs to a stiff froth and ornament the top of the cake with it. Fastry, Pies and Puddings. 601— STEWED QUINCES. 6 quinces 2 cupfuls of sugar 1 cupful of water✪ Stewed Quinces. Mode. — Pick and core the quinces, cut into quarters, put them into a saucepan with the sugar and water and allow them to simmer for two or three hours. Tie the cores up in a small piece of muslin and boil with them, when they are a nice pink color take out the muslin bag, and stand the quinces aside to cool. Serve with boiled rice. If you place a piece of coarse brown paper over them, then close the lid tightly down, it makes them a brighter color. 602— QUINCE SOUFFLE, 1 pt. stewed quinces 1 teaspoonful of cornflour 4 eggs 1 tablespoonful of sugar ^ a cup of milk✪ Quince Souffle. Mode. — Beat the yolks of the eggs well with the cornflour, milk and sugar, beat separately the whites of two eggs to a stiff froth and add to the other ingredients, mix these with the stewed quinces and place in a pie-dish. Beat up the whites of the other two eggs to a stiff froth and ornament the top. Bake for fifteen to twenty minutes. 603— BOLEES. 2 lbs. bakers dough 1 lb. buttei' J lb. lemon peel 1 lb. sugar J doz. eggs✪ Bolees. Mode. — Beat the eggs, butter and sugar well together, mix together with the dough and lemon peel. Butter some patt}^ tins, fill with the mixture and bake in a quick oven. When done make a syrup of brown sugar, simmer until it becomes thick and pour over the holers while hot. Pastry, Pies and Puddings. 604— LEMON PIE. \ lb. butter 4 eggs Rind and juice of 1 lemon. Mode, — Warm the butter and mix it with, the sugar, the eggs well beaten, grated rind and the juice of the lemon. Beat thoroughly with a spoon and put into a shallow pie-dish lined with pufE paste, bake for forty minutes. ✪ Lemon Pie

AI-modernized reading of the original text

Mode. — Make some good puff paste from recipe No. 516. Boll it out to thickness of half an inch, cover some well greased patty pans, fill them with the mincemeat, cover with paste and cut it off all round the tin, nip the pastes close together. Put the pies in a brisk oven and bake for twenty-five minutes. Brush them over with the white of an egg, well beaten and sprinkle with sugar and put them in the oven for a minute or two longer to dry the egg. Eemove them from the tins and serve on a doily. 599— MINCEMEAT. J lb. raisins 1^ lbs. suet (beef) ^ lb. ox tongue 1 lb. sugar 2 ozs. lemon peel 3 ozs. orange pee] 1 lb. apples Rind of 1 lemon Juice of 1 lemon i pt. brandy 4 lb. lean beef J nutmeg. Mode. — Stone and cut the raisins once or twice across, wash and pick the currants free from stalks and grit, mince the beef, suet and tongue, slice the lemon and orange peel, grate the nutmeg, peel, core and mince the apples, grate the lemon peel and strain the juice, when all the ingredients are prepared, mix them well together, adding the brandy when everything else is well blended ; press into a jar, carefully exclude the air, and the mincemeat will be ready for use in fourteen days. 600— PEACH TRIFLE. 1 sponge cake 1 glass sherry 1 tin peaches 1 pt. custard Whites of 4 eggs. Mode. — A stale sponge cake is the best for this. Cut it in slices and between each slice put some of the peaches, press them together again the shape of the cake, pour the sherry over it. Make the custard, and when cold, pour over also ; beat up the whites of the eggs to a stiff froth and ornament the top of the cake with it. Pastry, Pies and Puddings. 601— STEWED QUINCES. 6 quinces 2 cupfuls of sugar 1 cupful of water. Mode. — Pick and core the quinces, cut into quarters, put them into a saucepan with the sugar and water and allow them to simmer for two or three hours. Tie the cores up in a small piece of muslin and boil with them, when they are a nice pink color take out the muslin bag, and stand the quinces aside to cool. Serve with boiled rice. If you place a piece of coarse brown paper over them, then close the lid tightly down, it makes them a brighter color. 602— QUINCE SOUFFLE, 1 pt. stewed quinces 1 teaspoonful of cornflour 4 eggs 1 tablespoonful of sugar ^ a cup of milk. Mode. — Beat the yolks of the eggs well with the cornflour, milk and sugar, beat separately the whites of two eggs to a stiff froth and add to the other ingredients, mix these with the stewed quinces and place in a pie-dish. Beat up the whites of the other two eggs to a stiff froth and ornament the top. Bake for fifteen to twenty minutes. 603— BOLEES. 2 lbs. bakers dough 1 lb. buttei' J lb. lemon peel 1 lb. sugar J doz. eggs. Mode. — Beat the eggs, butter and sugar well together, mix together with the dough and lemon peel. Butter some patty tins, fill with the mixture and bake in a quick oven. When done make a syrup of brown sugar, simmer until it becomes thick and pour over the holers while hot. Pastry, Pies and Puddings. 604— LEMON PIE. \ lb. butter 4 eggs Rind and juice of 1 lemon. Mode, — Warm the butter and mix it with, the sugar, the eggs well beaten, grated rind and the juice of the lemon. Beat thoroughly with a spoon and put into a shallow pie-dish lined with puff paste, bake for forty minutes.

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MincemeatMince PiesPeach TrifleStewed QuincesQuince SouffleBoleesLemon Pie

Mrs. Maclurcan's cookery book