in the morning place it in a porcelain kettle, heat slowly to the boiling point, and simmer an hour. Then turn it into a stone jar and set it in a cool, dry place. If de- sired, wine and brandy may now be stirred in, or they may be added when the pies are made ; but the meat will be good without either. This mince meat will keep three months in ordinary jars, even if there is no wine or brandy used. Mince pies are always better baked several days before they are to be served. Heat them, and serve. MOCK MINCE MEAT. Six soda crackers, rolled fine. Two cupfuls of cold water. One cupful of molasses. One cupful of brown sugar. One cupful of sour cider. One and one-half cupful of melted butter. One cupful of raisins, seeded and chopped. One cupful of raisins, unseeded. One cupful of currants. Two eggs. One table-spoonful of cinnamon. One-half table-spoonful of allspice One tea-spoonful of nutmeg. One tea-spoonful of cloves. One tea-spoonful of salt. One tea-spoonful of black pepper. One wine-glassful of brandy✪ Mock Mince Meat. Mix all well together, adding the wetting last — the water, molasses, cider, brandy and eggs. This makes a good mince meat for those who find the ordinary variety too rich. PUDDINGS. " The proof of the pudding lies in the eating." In arranging for a dinner it is wise to always plan for a dessert. Many housekeepers look upon this course in the light of a luxur\', but in that they surely err. The majority of people, and more especially the young, should eat plenty of food containing starch and sugar. Even for the poor a simple dessert is an economy, for when none is provided, a greater quantity of meat and vegetables must be eaten to satisfy hunger. When the meal is a very substantial one, a light dessert is most appropriate, but when the dinner is light, and particularly in case cold meat is served, the dessert should be hearty and served hot. Puddings made of milk and eggs, in combination with rice, tapioca, sago or corn-starch, are the cheapest and most wholesome, and are highly appetizing to most tastes when nicely prepared and well cooked. In many of the pudding recipes presented in the following pages, the number of persons the given quantity will serve is specified. These calculations are based on the premise that the dessert is not intended to form a large propor- tion of the dinner, and hence that only a moderate por- tion need be allotted to each person at table. It would 413 414 THE PATTERN COOK-BOOK. be well if housewives would discourage an undue ambition on the part of the male members of the family when dessert is served ; and thus inaugurate a reform that is greatly needed in many households. A number of des- serts are here given that may be prepared the day before they are needed, and these will be especially acceptable to the busy housekeeper who has to prepare the Sunday dessert on Saturday. CHOCOLATE BLANC-MANGE. The following quantity is sufficient for six persons, for this dessert is quite rich. One quart of milk. One table-spoonful of vanilla. One table-spoonful of sugar. Two-thirds cupful of chocolate (grated). One-half box of gelatine. One-half cupful of cold water✪ Chocolate Blanc-Mange.

AI-modernized reading of the original text

in the morning place it in a porcelain kettle, heat slowly to the boiling point, and simmer an hour. Then turn it into a stone jar and set it in a cool, dry place. If desired, wine and brandy may now be stirred in, or they may be added when the pies are made ; but the meat will be good without either. This mince meat will keep three months in ordinary jars, even if there is no wine or brandy used. Mince pies are always better baked several days before they are to be served. Heat them, and serve. MOCK MINCE MEAT. Six soda crackers, rolled fine. Two cupfuls of cold water. One cupful of molasses. One cupful of brown sugar. One cupful of sour cider. One and one-half cupful of melted butter. One cupful of raisins, seeded and chopped. One cupful of raisins, unseeded. One cupful of currants. Two eggs. One table-spoonful of cinnamon. One-half table-spoonful of allspice One tea-spoonful of nutmeg. One tea-spoonful of cloves. One tea-spoonful of salt. One tea-spoonful of black pepper. One wine-glassful of brandy. Mix all well together, adding the wetting last — the water, molasses, cider, brandy and eggs. This makes a good mince meat for those who find the ordinary variety too rich. " The proof of the pudding lies in the eating." In arranging for a dinner it is wise to always plan for a dessert. Many housekeepers look upon this course in the light of a luxury, but in that they surely err. The majority of people, and more especially the young, should eat plenty of food containing starch and sugar. Even for the poor a simple dessert is an economy, for when none is provided, a greater quantity of meat and vegetables must be eaten to satisfy hunger. When the meal is a very substantial one, a light dessert is most appropriate, but when the dinner is light, and particularly in case cold meat is served, the dessert should be hearty and served hot. Puddings made of milk and eggs, in combination with rice, tapioca, sago or corn-starch, are the cheapest and most wholesome, and are highly appetizing to most tastes when nicely prepared and well cooked. In many of the pudding recipes presented in the following pages, the number of persons the given quantity will serve is specified. These calculations are based on the premise that the dessert is not intended to form a large proportion of the dinner, and hence that only a moderate portion need be allotted to each person at table. It would be well if housewives would discourage an undue ambition on the part of the male members of the family when dessert is served ; and thus inaugurate a reform that is greatly needed in many households. A number of desserts are here given that may be prepared the day before they are needed, and these will be especially acceptable to the busy housekeeper who has to prepare the Sunday dessert on Saturday. CHOCOLATE BLANC-MANGE. The following quantity is sufficient for six persons, for this dessert is quite rich. One quart of milk. One table-spoonful of vanilla. One table-spoonful of sugar. Two-thirds cupful of chocolate (grated). One-half box of gelatine. One-half cupful of cold water.

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