Soyer's standard cookery

METHOD. — Pare the lemons, squeeze them, and boil the peel until it is tender enough to mash. Add to the mashed lemon peel the apples, which should be pared, cored and minced, the chopped suet, currants, sugar, sliced peel and spice. Strain the lemon juice into these ingredients, stir the mixture well, and put it in a jar with a close-fitting lid. Stir occasionally, and in a week or ten days the mincemeat will be ready for use. Mince Pies. INGREDIENTS. — Puff paste, mincemeat. METHOD. — When the paste has had the necessary number of turns, roll it out to about a quarter of an inch in thickness, and line some large-sized patty-pans with it. Fill with mincemeat, cover with paste, brush over lightly with cold water, and dredge with castor sugar. Bake in a moderately hot oven from twenty-five to thirty minutes, and serve either hot or cold. Nouille Pudding. INGREDIENTS. — Eight ounces of nouille paste, sixteen ounces of castor sugar, one ounce of butter, two ounces of finelyshredded mixed candied peel, twelve eggs, two teaspoonfuls of vanilla essence. METHOD. — Roll the nouille paste out thinly, cut it into fine strips, put them into rapidly boiling salted water, to which the butter has been added, cook for ten minutes, and drain well. Meanwhile cream the yolks of the eggs and sugar together until thick and smooth, add the peel, vanilla essence, the nouilles when sufficiently cool, and lastly, the stiffly-whisked whites of eggs. Turn into a well-buttered mold, cover with a buttered paper, and steam from one and a quarter to one and three-quarter hours. Serve with a suitable sauce. Oatmeal Pudding. INGREDIENTS. — Two tablespoonfuls of fine oatmeal, two dessertspoonfuls of flour, two and a half pints of milk, two eggs, salt. METHOD. — Mix the oatmeal and flour smoothly with a little cold milk, boil up the remainder, and add the blended oatmeal and flour. Stir and boil gently for five minutes, add salt to taste, and when cool, put in the egg. Turn the whole into a buttered pie-dish, bake gently for twenty minutes, and serve with cream and sugar, or golden syrup. Open Tart of Strawberry or Any Other Kind of Preserve. INGREDIENTS. — Trimmings of puff paste, any kind of jam. METHOD. — Butter a tart-pan of the usual shape, roll out the paste to the thickness of one-eighth of an inch, and line the pan with it, prick a few holes at the bottom with a fork to prevent the paste rising and blistering, and bake the tart in a brisk oven from ten to fifteen minutes. Let the paste cool a little; then fill it with preserve, place on it a few stars or leaves, which -have been previously cut out of paste and baked, and the tart is ready for table. By making the tart in this manner, both the flavor and the color of the jam are preserved, which would be spoiled, were it baked in the oven on the paste, and less jam is required. Orange Tartlets. INGREDIENTS. — Four good oranges, six ounces of butter, six ounces of sugar, six yolks of eggs, two whites of eggs, one teaspoonful of vanilla essence, and short paste.