Place etpial (piantities of dripping and water on fire. When it comes to ))oll mix gradually with flour, itc., and make, say, 9 small dumplings. Rub them round until you feel them drag on your palm. Cook them from 5 to 7 minutes in boiling milk, stirring about gently with fork. They are ready when they rise to the top of the milk. Make sauce of the milk tliey have been boiled in, by adding i (iz. sugar and juice of h lemon. Pour round and serve <iuickly. Mince Meat (1). Equal quantities of Beef Suet, blue itaisins. Currants, Apples, and Sugar. Mince separ.ately very fine. Mix all together. Add cinnamon, ginger, mace, and ground cloves-r-enough to spice pretty highly ; then moisten with the juice of ns many lemons as required✪ Mince Meat (1), to make it moderately soft ; press firmly into jars. Don’t fill too full ; cover, and set away till Christmas. The suet must be boiled : that is what makes it keep so well. Will keep for years. Put it in a pan, well covered with water. Let all the water boil away, and then melt the fat out. Pour it into a pie-dish, with a little water at the bottom. Any sediment will fall out, and the suet will turn out a solid block of pure white fat, which must be minced fine. Mince Meat (2). 1 lb. Apples, ^ lb. Grapes, i lb. Raisins, i lb. Currants, i lb. Brown Sugar, '• j lb. mixed Peel, grated Lemon, or Orange Rind and Juice; i teaspoonful Cinnamon, a pinch of Salt✪ Mince Meat (2). Peel, core, and slice tlie apples, stone the raisins, wash and dry the currants, cut the peel and chop all finely together, adding the sugar, which makes them easier to chop. Skin and stone the grapes, putting the pulp into a basin, and press well with a wooden spoon ; then add all the ingredients, and mix very thoroughly. , Put into a jar, and tie closely down at once. N.B. — (1) If wanted richer, a smaller quantity of apples can be used, and it is often preferred without the candied peel. (2) The 120 TRIED FAVOURITES COOKERY BOOK. grapes are used instead of suet; they make the mince meat more luscious and yet more digestible than if the suet is only cooked about 20 minutes or ^ hour when the pies are baking. If wanted to be eaten cold, they are also much nicer without the suet. (This, of course, does not apply to previous recipe.) Mince Meat (3), U lb. Suet, 2 lb. Eaisins, 2 lb. Currants, 2 lb. chopped Apples, 1 lb. Sugar (dark), i lb. mixed Peel, i lb. Almonds (chopped fine), rind of a Lemon, mixed Spice to taste✪ Mince Meat. Notting^ham Pudding;'. Cut some thin slices bread and butter. Put some raspberry jam between each slice. Place in baking tin. Put the juice of 2 lemons over it, and when about hot pour a custard over. When half baked, shake a thick coating castor sugar✪ Nottingham Pudding over, and finish baking. Nuns’ Pudding'. 2 oz. Cornflour, 1 oz. Castor Sugar, 3 gills Milk, Lemon Juice and Eind, 2 Eggs, a few Eatafias, tablespoonful of Easpberry Jam✪ Nuns’ Pudding. Put 2 gills milk in saucepan, and make it hot ; mix 2 oz. corn- flour with the other gill of milk ; add cornflour to hot milk ; stir till it thickens. Wlien it comes to boiling jDoint, simmer 5 minutes. Draw to side, and cool. Add sugar, lemon rind, and juice. Separate whites and yolks of eggs, and stir yolks in cornflour mixture. Take pudding dish and put jam in the bottom, then a layer of biscuits, then the mixture. Whisk the whites, and place on the top with castor sugar. Brown slightly in oven, and decorate with angelica and cherries.

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Place equal quantities of dripping and water on fire. When it comes to boil mix gradually with flour, itc., and make, say, 9 small dumplings. Rub them round until you feel them drag on your palm. Cook them from 5 to 7 minutes in boiling milk, stirring about gently with fork. They are ready when they rise to the top of the milk. Make sauce of the milk they have been boiled in, by adding i (iz. sugar and juice of h lemon. Pour round and serve <iuickly. Mince Meat (1). Equal quantities of Beef Suet, blue raisins. Currants, Apples, and Sugar. Mince separately very fine. Mix all together. Add cinnamon, ginger, mace, and ground cloves—enough to spice pretty highly ; then moisten with the juice of ns many lemons as required, to make it moderately soft ; press firmly into jars. Don’t fill too full ; cover, and set away till Christmas. The suet must be boiled : that is what makes it keep so well. Will keep for years. Put it in a pan, well covered with water. Let all the water boil away, and then melt the fat out. Pour it into a pie-dish, with a little water at the bottom. Any sediment will fall out, and the suet will turn out a solid block of pure white fat, which must be minced fine. Mince Meat (2). 1 lb. Apples, ^ lb. Grapes, i lb. Raisins, i lb. Currants, i lb. Brown Sugar, '• j lb. mixed Peel, grated Lemon, or Orange Rind and Juice; i teaspoonful Cinnamon, a pinch of Salt. Peel, core, and slice the apples, stone the raisins, wash and dry the currants, cut the peel and chop all finely together, adding the sugar, which makes them easier to chop. Skin and stone the grapes, putting the pulp into a basin, and press well with a wooden spoon ; then add all the ingredients, and mix very thoroughly. , Put into a jar, and tie closely down at once. N.B. — (1) If wanted richer, a smaller quantity of apples can be used, and it is often preferred without the candied peel. (2) The grapes are used instead of suet; they make the mince meat more luscious and yet more digestible than if the suet is only cooked about 20 minutes or ^ hour when the pies are baking. If wanted to be eaten cold, they are also much nicer without the suet. (This, of course, does not apply to previous recipe.) Mince Meat (3), U lb. Suet, 2 lb. Eaisins, 2 lb. Currants, 2 lb. chopped Apples, 1 lb. Sugar (dark), i lb. mixed Peel, i lb. Almonds (chopped fine), rind of a Lemon, mixed Spice to taste. Nottingham Pudding;'. Cut some thin slices bread and butter. Put some raspberry jam between each slice. Place in baking tin. Put the juice of 2 lemons over it, and when about hot pour a custard over. When half baked, shake a thick coating castor sugar over, and finish baking. Nuns’ Pudding'. 2 oz. Cornflour, 1 oz. Castor Sugar, 3 gills Milk, Lemon Juice and Eind, 2 Eggs, a few Ratafia, tablespoonful of Raspberry Jam. Put 2 gills milk in saucepan, and make it hot ; mix 2 oz. cornflour with the other gill of milk ; add cornflour to hot milk ; stir till it thickens. Wlien it comes to boiling point, simmer 5 minutes. Draw to side, and cool. Add sugar, lemon rind, and juice. Separate whites and yolks of eggs, and stir yolks in cornflour mixture. Take pudding dish and put jam in the bottom, then a layer of biscuits, then the mixture. Whisk the whites, and place on the top with castor sugar. Brown slightly in oven, and decorate with angelica and cherries.

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