The new Kentucky home cook book

Mrs. C. E. Tabb. MINCE-MEAT FOR PIES. Take six pounds of beef boiled until well done and then minced, three pounds of suet chopped fine, six pounds of white sugar, one peck of apples chopped, three pounds of seeded raisins, one pound of currants, half a pound of sliced citron, two nutmegs grated, half a tea-cupful of ground cinnamon, three table-spoonfuls each of mace and cloves, and two gallons of sweet cider. Add one table-spoonful of salt to the beef-liquor, and pour over the mixture. This quantity will make five gallons. Mrs. C. E. Tabb. MINCE-MEAT. Boil five pounds of fresh tongue in salt-water until tender ; weigh it, and chop it fine; and to every pound of tongue add one pound of suet, one pound of raisins, one pound of currants, half a pound of citron, one pound of chopped apples, one pound of sugar, and then a little cinnamon, cloves, and allspice. After being packed down tightly in an earthen jar, a pint of brandy must be added. When pies are made, to every five pounds of meat add three pints of cider and the juice and chopped rind of two lemons. Mrs. Ficklin. MOCK MINCE-PIE. Take one egg, one-half cupful of sugar, one-half cupful of vinegar, one cupful of chopped raisins, one-half cupful of currants, two tea-spoonfuls of ground cinnamon, one tea- The New Kentucky Home Cook Book. spoonful of ground cloves, one nutmeg, two-thirds of a cupful of water, one cupful of molasses, and four soda crackers . rolled fine. If not moist enough, add the juice of any kind of fruit, a little brandy or wine. Mrs. Julia Chenoweth. LEMON BUTTER FOR TARTS. Take one pound of pulverized white sugar, the whites of six eggs and the yelks of two, the juice of three lemons and the grated rind of one ; cook fifteen or twenty minutes over a slow fire. Mrs. Lucie Keith. LEMON CREAM PIE. Take one tea-cupful of powdered sugar, one table-spoonful of butter, one egg, the juice and grated rind of one lemon, one tea-cupful of boiling water, and one table-spoonful of corn starch dissolved in cold water ; stir the corn starch into the boiling water, cream the butter and sugar, and pour over them the hot mixture. When quite cold, add the lemon and the beaten egg. Take the inner rind off the lemon and mince very small. Bake without a top crust. LEMON PIE. Take eight eggs (reserve the whites of four), one cupful of sugar, one cupful of water, two lemons, and one heaping table-spoonful of flour. Beat the four whole eggs and the four yelks together very light, add the cupful of sugar and the flour, scrape the inside of the lemon into the cupful of water, mix, and strain into the eggs, etc., and beat very light. Cook the mixture in a very thick tin or kettle, stirring all the time, as it scorches easily ; let it get very cold ; then bake two crusts, and let them get cool also to prevent them from being heavy, and put your mixture into the crust; make a meringue of the four whites you reserved ; set in the oven and brown slightly. This makes two pies. Good. Mrs. Hugh Bierbower. Tlie New Kentucky Home Cook Book. LEMON PIE. Take the juice of three lemons, one tea-cupful of water, one heaping table-spoonful of butter, one tea-cupful of sugar, and three well-beaten eggs ; put all on the fire, and thicken with a table-spoonful of corn starch, or flour will do. This makes two pies. Cheap and good. Mrs. Wadsworth.