The Apsley cookery book

One pound of Sugar. One teaspoonful of Cinnamon. Half a grated Nutmeg. Half a saltspoonful of powdered Cloves. Two sherry-glassfuls of Brandy. Pick and wash the currants, stone the raisins. Peel and slice the apples ; they must be weighed after they are prepared. Shred very finely the citron, orange, and lemon. Put them all into a large bowl, and mix them well, and then chop them either on a chopping- board or in a chopping-bowl. When the fruit has been sufficiently chopped return it to the large bowl, and mix in the sugar and spices. Put the mince-meat in a jar and pour the brandy over it. When it is used it should be well mixed, and until it is required must be kept very carefully covered. A dessertspoonful of mince-meat should be put into a three-inch pie ; and as there is no suet in the mince-meat, a piece of butter, the size of a hazel-nut, must be placed in the middle of the mince- meat in each pie. 280. Mince-meat (No. 2). Ingredients. One pound of Raisins. One pound of Sultanas. One pound of Apples (after they are peeled and cored). Eight ounces of Pine kernels. Eight ounces of Chestnuts. Wineglassful each of Sherry and Brandy. Twelve ounces of mixed Peel. Eight ounces of brown Sugar. One teaspoonful of mixed Spice. One Nutmeg. Two Lemons. Sherry and Brandy. Stone and chop the raisins ; pick over and well clean the sultanas ; peel and core the apples ; grind the nuts very finely twice through a good nut-mill ; chop the peel very fine ; boil the lemons for two hours and chop into small pieces (taking out all pips) ; add all together, and mix well, putting the spice and wine in last. Cover tightly and keep for about a fortnight before using. Almonds may be used in place of pine kernels. 281. Mince Pies. Ingredients . Mince-meat. | Paste. Prepare the paste according to recipe for “ Paste, Puff*” (old recipe), and use the mince-meat prepared according to either recipe for “ Mince-meat,.'1 282. Moonshine. Ingredients. Half an ounce of Vegetable Gela- I Quarter of a pound of Sugar, tine. I One pint of boiling Water. Two Lemons. Soak the gelatine in a little cold water, add the pint of boiling water and sugar, also the grated rind of the lemon. Boil for a quarter of an hour, strain, and add the juice of the two lemons ; when nearly cold whisk it till snow-white ; put into a mould to set till next day. 283. Mulberry Jelly. Ingredients. One and a half pints of Mul- I Four ounces of Tapioca, berry juice. | Sugar. Extract the juice from the mulberries by placing them in a jar, and bruising them with a wooden spoon ; then place the jar — which must be covered — in a saucepan of boiling water. Let the water boil until the juice flows freely from the mulberries ; then strain them through a fine hair sieve. Do not squeeze the mulberries, but let the juice drop slowly through. Crush the tapioca so that no lumps remain ; then pour the mulberry juice over it and let it stand all night. Boil it until it is quite clear, stirring to keep it from burning, and add sugar to taste. Pour into small moulds which have been standing in cold water. Serve with either cream or custard — made with Bird’s Custard Powder. Windfalls do quite well for this dish, and those who possess mulberry trees will find that the fruit can be utilised to great advantage in this way. 284. Normandy Pudding. Ingredients .