Ingredients. — Pastry, apples, currants, sugar. Method. — Divide some paste into two parts ; roll them out thinly. With the one cover the bottom of a greased baking-tin, and cover it with apples peeled and finely sliced, and strew over these currants, which have been washed and dried, and moist sugar ; cover with the other piece of pastry, and bake in a moderately quick oven for about fifteen or twenty minutes ; then cut into squares. Mince Pies Ingredients. — Mincemeat, flaky crust✪ Mince Pies. Method. — Roll out the pastry, reverse a large breakfast cup on it, or a small basin, and with a sharp knife cut into rounds. Keep the first rollings for the top of the pies, as the second will not be so light. Lay half the rounds on greased patty-pans, wet round the edges with water, lay a heap of mincemeat in the centre, put on the covers, and bake in a quick oven for fifteen or twenty minutes. If wished glazed, wet with a little water and sprinkle with crushed lump sugar a little time before the pastry is cooked. PASTRY 91 If no patty-pans are at hand, they can be made without, but the shape will not be so good. Mincemeat Ingredients. — | lb. of suet, 1 lb. of apples, 1 lb. of currants, | lb. of sugar, a little treacle. Method. — Chop the suet finely and chop the apples ; wash and dry the currants ; then mix all the ingredients together. A little beer will im- prove the flavour of the mincemeat. Note. — If a better mincemeat is liked, use with the above ingredients quarter pound of candied peel and the grated rind of two lemons. Apple Dumplings Ingredients. — Apples, pastry, sugar✪ Apple Dumplings. Method. — Peel the apples, cut out the cores and fill with sugar. Do not roll out the pastry, but take pieces large enough to cover the apples and spread it smoothly over them, pressing it round with the fingers ; wet the edges that they may join, put the dumplings on a greased baking- tin, and bake for about half an hour. SICK-ROOM COOKERY Beef Tea Ingredients. — \ lb. of meat to every pint of water.✪ Beef Tea It is economy to buy beef, rump, or buttock steak, as tea made from these will be richer than from shin, which is more glutinous than juicy. G 92 COOKERY FOR SMALL INCOMES Method. — Cut the meat into very small pieces, put them in the water to soak for an hour, then simmer for three hours. Stir the beef tea well before pouring the tea away. Do not strain it, but keep back the pieces of beef with the sauce- pan lid. The tea must only simmer, never boil. Boiling hardens the albumen and fibrine — the nutritious properties of the tea — and makes them less digestible. The tea can be made in a ste wing- jar in the oven, or the jar can be placed in a sauce- pan of boiling water. When the tea is cold, care- fully remove the fat before reheating. A stronger tea can be made by using three-quarters of a pound of meat to every pint of water. The meat from which the tea is made can be used in vegetable and meat pies, hashes, stews, and other dishes. Mutton Broth Ingredients. — 1 lb. of mutton, 1 quart of water, 1 onion, half a teacupful of rice, pepper and salt✪ Mutton Broth. Method. — Cut the mutton in pieces, put them into cold water, add the onion, sliced, and simmer gently for three hours. When the broth has been cooking two hours, put in the rice, and season nicely with pepper and salt.

AI-modernized reading of the original text

Ingredients. — Pastry, apples, currants, sugar. Method. — Divide some paste into two parts ; roll them out thinly. With the one cover the bottom of a greased baking-tin, and cover it with apples peeled and finely sliced, and strew over these currants, which have been washed and dried, and moist sugar ; cover with the other piece of pastry, and bake in a moderately quick oven for about fifteen or twenty minutes ; then cut into squares. Mince Pies Ingredients. — Mincemeat, flaky crust. Method. — Roll out the pastry, reverse a large breakfast cup on it, or a small basin, and with a sharp knife cut into rounds. Keep the first rollings for the top of the pies, as the second will not be so light. Lay half the rounds on greased patty-pans, wet round the edges with water, lay a heap of mincemeat in the centre, put on the covers, and bake in a quick oven for fifteen or twenty minutes. If wished glazed, wet with a little water and sprinkle with crushed lump sugar a little time before the pastry is cooked. If no patty-pans are at hand, they can be made without, but the shape will not be so good. Mincemeat Ingredients. — | lb. of suet, 1 lb. of apples, 1 lb. of currants, | lb. of sugar, a little treacle. Method. — Chop the suet finely and chop the apples ; wash and dry the currants ; then mix all the ingredients together. A little beer will improve the flavour of the mincemeat. Note. — If a better mincemeat is liked, use with the above ingredients quarter pound of candied peel and the grated rind of two lemons. Apple Dumplings Ingredients. — Apples, pastry, sugar. Method. — Peel the apples, cut out the cores and fill with sugar. Do not roll out the pastry, but take pieces large enough to cover the apples and spread it smoothly over them, pressing it round with the fingers ; wet the edges that they may join, put the dumplings on a greased baking- tin, and bake for about half an hour. Beef Tea Ingredients. — \ lb. of meat to every pint of water. It is economy to buy beef, rump, or buttock steak, as tea made from these will be richer than from shin, which is more glutinous than juicy. G Method. — Cut the meat into very small pieces, put them in the water to soak for an hour, then simmer for three hours. Stir the beef tea well before pouring the tea away. Do not strain it, but keep back the pieces of beef with the saucepan lid. The tea must only simmer, never boil. Boiling hardens the albumen and fibrine — the nutritious properties of the tea — and makes them less digestible. The tea can be made in a steaming jar in the oven, or the jar can be placed in a saucepan of boiling water. When the tea is cold, carefully remove the fat before reheating. A stronger tea can be made by using three-quarters of a pound of meat to every pint of water. The meat from which the tea is made can be used in vegetable and meat pies, hashes, stews, and other dishes. Mutton Broth Ingredients. — 1 lb. of mutton, 1 quart of water, 1 onion, half a teacupful of rice, pepper and salt. Method. — Cut the mutton in pieces, put them into cold water, add the onion, sliced, and simmer gently for three hours. When the broth has been cooking two hours, put in the rice, and season nicely with pepper and salt.

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Cookery for busy lives and small incomes