The home cook book

Boil until tender a fresh beef tongue of good size. For this mincemeat use half of it. The half you use free from skin and chop very fine. Also chop fine a pound and a half of fresh beef suet and a pound and a half of good tart baking apples. To these ingredients add two pounds of currants washed clean and dried, half a pound of raisins seeded, half a pound of sugar, quarter of an ounce of mace, quarter of an ounce of grated nutmeg, an eighth of an ounce each of cinnamon and cloves, and half a pint of brandy. When you put this meat in the crust lay on top of it before putting on the upper crust little pieces of candied citron and orange. ORANGE PIE Grate two good-sized oranges, yellow, pulp, all except the leathery centre skin. Add to them a cup of sugar, the yolks of three eggs, and three tablespoons of thick cream. Bake with only one crust. Make a meringue of the whites of the eggs beaten stiff with a little sugar, spread over the fire and set in a moderate oven for a few minutes. POTATO PIE Rub through a colander one pound of potatoes. Let the hot potato fall from the colander on quarter of a pound of butter. Mix and add one pound of sugar beaten together with the yolks of six eggs. Stir this into the potato, and add the grated rind and juice of one lemon. Last stir lightly through the whites of the eggs beaten to a stiff froth. Line two deep pieplates with the piecrust, pour in the filling and bake. PUMPKIN PIE To prepare the pumpkin peel and cut it in pieces about an inch square. Pour into a granite or porcelain kettle one pint of cold water. Add the pumpkin and cook slowly for five hours, to allow^ some of the water to cook away. Have ready a crock, set a colander over it and pour in the pumpkin. Let this drain off overnight. Next day press the pumpkin through the colander with a potato masher. It takes half a large pumpkin to prepare this. For the pies take three cups and a half of pumpkin, one full teaspoon of salt, three beaten eggs, two even teaspoons of ginger, half of a grated nutmeg, one iron spoon of molasses, one heaping tablespoon of butter, one cup of milk, and half a cup of cream. In preparing pumpkin for a pie, the quantity of milk needed will vary according to the quality of the pumpkin. A good pumpkin will thicken as the milk is added. A poor one will be thinner, and so much milk can not be used. The receipt here given is for a good pumpkin. It is always well in any case to make the mixture for the pie thick. This given quantity will make two pies. Line a pieplate with piecrust, trim off the edge with a knife dipped in flour. Pour in the mixture full to the top. Bake in a moderately hot oven, and slowly, as pumpkin pies need to be very well done. If the pastry is baking too brown, set a pan of warm water over the pie in the upper oven, PHILADELPHIA PUMPKIN PIES To one pint of stewed pumpkin which you have mashed through the sieve or colander add two pints of cream, the beaten yolks of twelve eggs, and two grated nutmegs. Add also one teaspoon of mixed powdered spices, two cups of sugar, the juice of two lemons, and the whites of eggs beaten to a froth. This is for Thanksgiving and Christmas pies. RAISIN PIE