The Pattern cook-book

One cupful of sugar. Three-quarters of a cupful of butter. Vanilla flavoring. Separate the whites and the yolks of the eggs, beat the yolks and sugar together until they form a cream, beat the butter until it also is a creamy froth, and quickly mix the butter in with the yolks and sugar, stirring well and adding flavoring to taste. Have pie-plates ready lined with paste, turn in the mixture, and bake. The pies will rise very light. When they are done have ready the beaten whites of the eggs, add to them two table-spoonfuls of sugar and a few drops of the flavoring, and spread them over the top of the pies ; then return the pies to the oven and brown delicately. This pie should be cut while hot and distributed on the serving plates, but it is not to be eaten until cold. Strange as it may seem, it will fall if allowed to cool before being cut. MINCE MEAT. Two pounds of lean beef. One pound of beef suet. Five pounds of apples. Two pounds of layer raisins. Two pounds of Sultana raisins. One-half pound of candied lemon peel. Two pounds of currants. Three-quarters pound of citron. Two and a-half pounds of sugar. Two table-spoonfuls of salt. One-half ounce of cinnamon. One-quarter ounce of mace. One-quarter ounce of cloves. One-quarter ounce of allspice. Two nutmegs, grated. Two oranges, juice and rind. Two lemons, juice and rind. One pint of sherry. One pint of brandy. One quart of cider. Free the beef of fat and skin, cover it with boiling water and simmer gently until tender. Let the meat cool in the water in which it was boiled, and when perfectly cold chop it fine, but not to a powder. Shred the suet and chop it fine; pare, core and chop the apples rather coarsely. The apples should be of a fine flavor and tart. Wash and stone the layer raisins ; wash and pick over the Sultanas. Shred the citron and the can died lemon peel ; wash the currants well, and grate the rind from the oranges and lemons. Mix all the dry ingredients with the meat and suet, and add the juice and gratings from the lemons and oranges. Stir all well together, pack the mass in a stone jar, pour over it the brandy, wine and cider, cover closely, and stand the jar in a cool place. Mince meat made in this way will keep all winter. The above ingredients will make a large quantity. If there is an objection to brandy, use a pint and a-half more of cider instead. Mince meat improves with keeping, and it should be made at least a fortnight before it is to be used. Bake the pies an hour. If the meat becomes dry before it is all used, add more cider or wine. INEXPENSIVE MINCE MEAT. Four pounds of beef. Three quarts of chopped apples. One quart of stoned raisins. One quart of English currants. One quart of molasses One pint of suet. Three pints of sugar. One-half cupful of salt. One-half cupful of cinnamon. One table-spoonful of cloves. Two table-spoonfuls of allspice. Two table-spoonfuls of mace. Three nutmegs, grated. Three quarts of cider. One-quarter pound of citron. Boil and chop the beef as in the preceding recipe. Mix together all the ingredients, except the cider, mixing with the hands. When the whole is thoroughly stirred add the cider. Let the mince meat stand over night;