The New century cook book

Cook one and one-half cups chopped apple with one tablespoon butter, until soft, add one-third cup each molosses and cider; then add two-thirds cup sugar mixed with one-third teaspoon each cinnamon, cloves, nutmeg, and one-eighth teaspoon mace, add the juice and rind of one lemon, and one tablespoon vinegar, the juice and part of rind of one orange, one-half cup cracker crumbs, one-third cup currants, one-third cup raisins, seeded and cut in pieces; one-fourth cup citron, cut in small strips; and salt to taste. Heat to boiling point and serve in patty shells. Slip On: — Pour welsh rarebit over mince pie. Welsh Rarebit. — Melt one tablespoon butter, add one teaspoon cornstarch, and stir until well mixed; then one-half cup thin cream and cook two minutes, add one-half pound soft, mild cheese, one-fourth teaspoon salt, one-half teaspoon mustard, and a few grains cayenne. Stir until cheese has melted, and mixture is of a creamy consistency. Pour over mince pie. Laura M. Munger. Mock Mince Pie. One cup bread crumbs, one cup Orleans molasses, one cup brown sugar, one cup raisins, one-half cup currants, five apples chopped fine, one-half cup vinegar, one-half cup butter, one teaspoonful cinnamon, one-half teaspoon allspice, one nutmeg, one cup of boiling water, pour over the bread. Boil all together about fifteen minutes. Mrs. Watson. Mince Pie. Four pounds beef, three pounds suet, three pounds raisins, three pounds currants, one pound citron, three pounds brown sugar, one pint syrup, eight lemons grated, two teaspoons cinnamon, one of cloves, one of nutmeg. To one quart of the mixture one pint chopped apples. Wet with sweet cider. Mock Mince Pie. Five butter crackers rolled fine, two cups of sugar, two cups of water, half cup of vinegar, one cup of raisins chopped, three or four apples chopped, butter the size of an egg, salt, plenty of cinnamon, nutmeg. Put all together and cook until thick enough. Mrs. C. H. Thayer. Mock Mince Pie. Two cups sugar, three cups water, one cup vinegar, onehalf cup butter, one teaspoon black pepper, one teaspoon allspice, one teaspoon of cloves, two teaspoons cinnamon, one nutmeg, one pound of raisins, fifteen crackers. Put on stove, let come to a boil; put in crackers when you remove from stove. E. A. Stearns. New Century Cook Book. Directions for Plain and Fancy Desserts. Flour should be sifted just before you use it. Cream of tartar or baking powder should be thoroughly mixed with the Butter and sugar for cake should be beaten to a cream, flour. Soda should always be dissolved in milk. Eggs — Beat the yolks until you can take up a spoon full. Whip the whites to a stiff froth and stir them into the cake with the flour the last thing before putting the cake into the tins. To boil a pudding in a bag — Dip the bag (which should be of thick cotton or linen) in hot water, rub the inside with flour before putting in the pudding. When done, dip the bag in cold water and the pudding will turn out easily. Always put a plate on the bottom of the kettle to keep the pudding from burning. To steam a pudding — Put it into a tin pan or earthen dish, tie a cloth over the top and set it into a steamer; cover the steamer closely. Allow a little longer time than you do to boil. Russia Cream.