The Toronto Cook Book

The following recipe was obtained from Mrs. Wm. R. Hudson, of Boston, Mass., having been used in her home for many years. The "Astor House," some years ago, was famous for its "mince pie." The chief pastry cook at that time, by request, published the recipe. I find that those who partake of it never fail to speak in laudable terms of the superior excellence of the recipe when strictly followed. Take four pounds lean beef, chopped fine, twice as much of chopped green tart apples, one pound chopped suet, three pounds raisins, seeded, two pounds currants, picked over, washed and dried, half a pound citron, cut up fine, one pound brown sugar, one quart cooking molasses, two quarts sweet cider, one pint boiled cider, one tablespoon salt, one of pepper, one of mace, one of allspice, and four of cinnamon, two grated nutmegs, one tablespoon cloves; mix thoroughly and warm it on the range, until heated through. Remove from the fire and when nearly cooked stir in a pint of good brandy and one pint of Madeira wine. Put into a crock, cover it tightly, and set it in a cold place where it will not freeze, but keep perfectly cold. Will keep all winter. — Chef de Cuisine, Astor House, N.Y. Mincemeat One cup cooked meat, two cups chopped apple, one-half cup seeded and chopped raisins, one cup jelly, marmalade or preserves, one lemon, one cup brown sugar, one teaspoon salt, one-half teaspoon cinnamon, one-half teaspoon allspice, onehalf nutmeg, one-half cup strong coffee, one-quarter cup vinegar. The meat used may be any portions of cooked steak, roast or boiled beef, veal or tongue, corned beef, lean mutton, or venison. The fruit may be apples, raw or stewed, and portions of any kind of canned fruit, or a variety of jellies, jams, preserves, etc., too small to be used on the table. Mix all thoroughly. Fruit Mince Meat Two pounds raisins, two pounds sultanas, two pounds currants, two pounds peel, four pounds apples, quarter pound bitter almonds, quarter pound sweet almonds, two and a half pounds sugar, three-quarters pound suet, rind and juice of one lemon, small quantity of essence of lemon and almond, one nutmeg grated. Mix well and seal. The Toronto Cook Book Cream Pie No. 1 One quart milk, yolks of three eggs, two cups sugar, two spoons flour; boil this until it begins to thicken. Make a nice crust, put in the cream, flavor with lemon and bake in a quick oven. Beat the whites of the eggs stiff, and frost. Put in the oven and color a little. Cream Pie Line a deep pie plate with a rich paste, being careful to prick it in several places with a fork to let the air out, and bake in a quick oven. For the filling put one large cup of milk on to boil in a double boiler. Then take one-half cup sugar, one tablespoon butter, two tablespoons cocoa, one scant half cup of flour, one tablespoon cold milk and the well-beaten yolks of two eggs. Stir together vigorously until perfectly blended, then add to the boiling milk. Stir constantly until it thickens, then let it cook for five minutes. Take from fire and stir in one teaspoon of vanilla. Fill the crust with this cream, beat the whites of two eggs with two tablespoons of sugar and pile lightly on top of the pie. Brown in a quick oven. Delicious. Lemon Pie