Four pounds meat, 3 pounds suet, 3 pounds raisins, 3 pounds currants, i pound citron, 3 pounds brown sugar, i pint syrup or molasses, grated rind and juice of 8 lemons, 2 ounces ground cinnamon, i ounce cloves, i ounce nutmeg✪ Mince-Meat. Boil meat very tender, pick out all bits of fat and gris- tle, chop the suet fine, removing all strings and threads, and then mix thoroughly together. Sea- son with salt and black pepper. Wash many times the currants, let them dry well, and then add to the mixture. Seed the raisins and do not chop fine. Add the syrup and spices, and slice the citron thin. To the above add a pint of chopped apples. It is best only to add the apples 334 DOMESTIC GUIDE. at each baking, and wet with sweet cider till the mixture is juicy. When ready to bake take mince- meat first enough for the number of pies wanted, and place it on the stove in a crock or jar and let it get heated through. Taste and add whatever you think it needs — it may be a little salt or spice, or perhaps it is not sweet enough. Make pastry rich, place the mince-meat in the pie, not too thick or full, and some little bits of butter, a few whole raisins, and a few slices of citron. Keep the mince-meat well covered and in a cool place. CREAM PIE. Bake a crust in a large pie tin, and lift it out on a plate. For filling take i pint of very rich milk, boil three-fourths of it, and with the remaining quarter stir 2 table-spoons of ^corn-starch. Add to the boiling milk, stirring all the time, and then add half a tea-cup sugar, then the yolks of 2 eggs well beaten and thinned with a little milk. Re- move from the fire, flavor with vanilla and nutmeg, and pour into the crust. Whip the whites, add half a tea-cup sugar, frost the pie, and place in the oven to brown slightly. Serve cold. NO. 2. Place I pint of milk in a tea-kettle boiler until hot (not boiling), and add i cup white sugar, ^ cup flour, and 2 eggs well beaten. Stir rapidly until thoroughly cooked, flavor with lemon or vanilla, pour over the crust, which should be previously baked. Beat the whites of 2 eggs to a stiff froth ; COOKING DIVISION. 335 add 3 table-spoontuls of powdered sugar, pour over the custard, and set in the oven and al- low it to come to a Hght brown. To be eaten cold. NO. 3. One large table-spoonful of butter, 3 of sugar, 2 of flour, 2 eggs, and a little more than half a pint of milk. Beat the sugar and butter to a cream; beat the eggs well and mix them with the milk. Then stir in the flour, etc. Flavor with whatever you like. If with lemon, grate the rind and use some essence. This is for i pie. ✪ Cream Pie

AI-modernized reading of the original text

Four pounds meat, 3 pounds suet, 3 pounds raisins, 3 pounds currants, i pound citron, 3 pounds brown sugar, i pint syrup or molasses, grated rind and juice of 8 lemons, 2 ounces ground cinnamon, i ounce cloves, i ounce nutmeg. Boil meat very tender, pick out all bits of fat and gristle, chop the suet fine, removing all strings and threads, and then mix thoroughly together. Season with salt and black pepper. Wash many times the currants, let them dry well, and then add to the mixture. Seed the raisins and do not chop fine. Add the syrup and spices, and slice the citron thin. To the above add a pint of chopped apples. It is best only to add the apples at each baking, and wet with sweet cider till the mixture is juicy. When ready to bake take mincemeat first enough for the number of pies wanted, and place it on the stove in a crock or jar and let it get heated through. Taste and add whatever you think it needs — it may be a little salt or spice, or perhaps it is not sweet enough. Make pastry rich, place the mince-meat in the pie, not too thick or full, and some little bits of butter, a few whole raisins, and a few slices of citron. Keep the mince-meat well covered and in a cool place. CREAM PIE. Bake a crust in a large pie tin, and lift it out on a plate. For filling take i pint of very rich milk, boil three-fourths of it, and with the remaining quarter stir 2 table-spoons of ^corn-starch. Add to the boiling milk, stirring all the time, and then add half a tea-cup sugar, then the yolks of 2 eggs well beaten and thinned with a little milk. Remove from the fire, flavor with vanilla and nutmeg, and pour into the crust. Whip the whites, add half a tea-cup sugar, frost the pie, and place in the oven to brown slightly. Serve cold. NO. 2. Place I pint of milk in a tea-kettle boiler until hot (not boiling), and add i cup white sugar, ^ cup flour, and 2 eggs well beaten. Stir rapidly until thoroughly cooked, flavor with lemon or vanilla, pour over the crust, which should be previously baked. Beat the whites of 2 eggs to a stiff froth ; add 3 table-spoontuls of powdered sugar, pour over the custard, and set in the oven and allow it to come to a Hght brown. To be eaten cold. NO. 3. One large table-spoonful of butter, 3 of sugar, 2 of flour, 2 eggs, and a little more than half a pint of milk. Beat the sugar and butter to a cream; beat the eggs well and mix them with the milk. Then stir in the flour, etc. Flavor with whatever you like. If with lemon, grate the rind and use some essence. This is for i pie.

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Mince-MeatCream Pie

Dr. M'Millan's formulas and domestic guide