When a pie is desired, take out of the jar six heaped tablespoonfuls of the mince, put it into a bowl and mix tiie cider and strawberry jam, also the beef which must be minced exceedingly fine. Chop the apple also very finely and stir this together with the mixture in the bowl ; after which line a deep pie tin with puff paste — see page 182. pour the mince prepared as above into it, cover all with a thin sheet of the paste cut to the proper size, and pinching the covering firmly to the lining paste at the edges, cut two or three gashes in the top to let the steam -escape while the pie is baking, brush all over with a little white of egg or milk and placing the tin in a quick oven bake the pie for three-quarters of an hour. Note — There is a Scottish proverb that " mince meat becomes poison if minced too fine or kept too long," implying that it is im- possible to do either. Mince prepared as above may be kept six months or a year if desired. 190 BREAD AND CAKES. BREAD AND CAKES. BREAD. Wheat Bread. — Three and one-half pounds of flour, one ounce of compressed yeast, one dessert spoon- ful of salt, one and three-quarters pints of tepid water✪ Wheat Bread. Place in a large mixing bowl or pan three pounds of the flour and mix with it the salt. Put the yeast cake into a bowl and covering it with the tepid water let it dissolve. Make a hole in the centre of the flour and into this pour the yeast and water, pouring it through a strainer to remove any remaining lump. Stir into this from the side the dry flour, until all becomes smooth, and covering the bowl place it in a warm, dry place giving its contents two hours in which to rise. At the end of this time sprinkle the remaining half pound of flour over the light dough and knead all to-, gether until the dough cleaves cleanly from the sides of the bowl or pan. Divide the dough into two equal parts, mould these into loaves and greasing slightly two bread pans, place the loaves therein and set them in a warm place for half an hour to rise. When this time expires place the bread pans into a moderate oven and bake the bread for one hour and a half. When done the bread should be placed upon a sieve or folded towel to cool before being put away, otherwise the steam which it generates, being put into a close plage hot, will make it damp and heavy, and inclined to crumble when dry. FRENCH ROLLS. *?» NoT£S,*-Rye bread may be made from wheaten potato sponge. The sponge must be set over night by taking three potatoes, boiling them, and mashing these in a half pint of the liquor in which they are boiled, stir in also wheat flour until a light batter is made and break- ing into this half of a yeast cake mix all thoroughly together and stand in a warm place to rise. With the addition of this yeast, the rye bread is prepared in the same manner as the wheat. Flour should be sifted for bread as well as for pastries and cake. Milk Rolls. — One pound of flour, one ounce of butter, one ounce of sugar, one teaspoonful of baking powder, one saltspoonful of salt, one-half pint of milk✪ Milk Rolls. Put the flour into a bowl and rub into this the butter with the hands. Add to this the salt, half an ounce of the sugar and the baking-powder. Make a well in the centre of the mixture, pour into it the milk, stir into this the dry flour from the sides, and turning all out upon a mixing board, knead all together as quickly and lightly as possi- ble. Cut the dough into six pieces, and draw each piece quickly to the length of about four inches, with a sharp knife cut each roll twice across the top, place them side by side upon a slightly floured baking tin, and bake them in a quick oven for twenty minutes. At the end of this time withdraw the tin from the oven, brush the rolls over with a little milk, sprinkle over their tops the remainder of the sugar, and return them to the oven for one minute to dry the milk. Serve hot.

AI-modernized reading of the original text

When a pie is desired, take out of the jar six heaped tablespoonfuls of the mince, put it into a bowl and mix tiie cider and strawberry jam, also the beef which must be minced exceedingly fine. Chop the apple also very finely and stir this together with the mixture in the bowl ; after which line a deep pie tin with puff paste — see page 182. pour the mince prepared as above into it, cover all with a thin sheet of the paste cut to the proper size, and pinching the covering firmly to the lining paste at the edges, cut two or three gashes in the top to let the steam -escape while the pie is baking, brush all over with a little white of egg or milk and placing the tin in a quick oven bake the pie for three-quarters of an hour. Note — There is a Scottish proverb that " mince meat becomes poison if minced too fine or kept too long," implying that it is impossible to do either. Mince prepared as above may be kept six months or a year if desired. BREAD. Wheat Bread. — Three and one-half pounds of flour, one ounce of compressed yeast, one dessert spoonful of salt, one and three-quarters pints of tepid water. Place in a large mixing bowl or pan three pounds of the flour and mix with it the salt. Put the yeast cake into a bowl and covering it with the tepid water let it dissolve. Make a hole in the centre of the flour and into this pour the yeast and water, pouring it through a strainer to remove any remaining lump. Stir into this from the side the dry flour, until all becomes smooth, and covering the bowl place it in a warm, dry place giving its contents two hours in which to rise. At the end of this time sprinkle the remaining half pound of flour over the light dough and knead all to-, gether until the dough cleaves cleanly from the sides of the bowl or pan. Divide the dough into two equal parts, mould these into loaves and greasing slightly two bread pans, place the loaves therein and set them in a warm place for half an hour to rise. When this time expires place the bread pans into a moderate oven and bake the bread for one hour and a half. When done the bread should be placed upon a sieve or folded towel to cool before being put away, otherwise the steam which it generates, being put into a close plage hot, will make it damp and heavy, and inclined to crumble when dry. FRENCH ROLLS. NoT£S,*-Rye bread may be made from wheaten potato sponge. The sponge must be set over night by taking three potatoes, boiling them, and mashing these in a half pint of the liquor in which they are boiled, stir in also wheat flour until a light batter is made and breaking into this half of a yeast cake mix all thoroughly together and stand in a warm place to rise. With the addition of this yeast, the rye bread is prepared in the same manner as the wheat. Flour should be sifted for bread as well as for pastries and cake. Milk Rolls. — One pound of flour, one ounce of butter, one ounce of sugar, one teaspoonful of baking powder, one saltspoonful of salt, one-half pint of milk. Put the flour into a bowl and rub into this the butter with the hands. Add to this the salt, half an ounce of the sugar and the baking-powder. Make a well in the centre of the mixture, pour into it the milk, stir into this the dry flour from the sides, and turning all out upon a mixing board, knead all together as quickly and lightly as possible. Cut the dough into six pieces, and draw each piece quickly to the length of about four inches, with a sharp knife cut each roll twice across the top, place them side by side upon a slightly floured baking tin, and bake them in a quick oven for twenty minutes. At the end of this time withdraw the tin from the oven, brush the rolls over with a little milk, sprinkle over their tops the remainder of the sugar, and return them to the oven for one minute to dry the milk. Serve hot.

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