The pudding and pastry book

Mincemeat f lb. meat 1 lb. suet 2 lbs. raisins 1 lb. currants 4| lbs. chopped apples 1 lb. golden syrup 2b lbs. brown sugar b lb. mixed peel J table-spoon salt b tea-spoon white pepper 1 nutmeg, grated b tea-spoon ground cloves 1 tea-spoon ground cinnamon 1 bottle sherry b pint brandy Use lean beef. Chop very fine and remove all gristle and fat. Mix all well together, adding the wine and brandy last. Bake as directed for apple pie or in small covered tarts, using No. II. pastry. Add a little lemon-juice to the mincemeat each time it is used. Pastry Book Mock Mincemeat 6 toast biscuits | pint molasses or syrup 1 pint brown sugar | pint cider vinegar -J pint melted butter 4 pint chopped raisins | pint currants 2 well beaten eggs 1 dessert-spoon allspice 4 tea-spoon grated nutmeg | tea-spoon cloves 1 tea-spoon salt \ tea-spoon black pepper 1 gill brandy Crush the biscuits. Mix all well together, adding the brandy last of all. Pine-Apple Pie h lb. grated pine -apple \ lb. powdered sugar J lb. butter 1 gill thick cream 3 eggs Beat the butter until creamy. Add the sugar and beaten yolks, beating all till very light. Whip the cream. Add it to the grated pine-apple. Beat the whites to a stiff froth. Stir them lightly in. Mix altogether. Bake with an undercrust of puff pastry or a short crust. Ices General Directions If a machine is used (and the best should be obtained) it will take about half au hour to freeze a cream or water ice. The cylinder should be set in the pail filled with finely crushed ice and rock salt, in the proportion of one part of salt to three or four of ice. To break the ice, wrap carefully in a flannel and pound it with a hammer or flat iron until it is broken into very small pieces. Pack it solidly round the cylinder in layers of about three inches, divided by layers of salt. As it is most important that there should be sufficient salt, it is best to measure both ice and salt accurately with a saucer. The cylinder should be turned slowly for the first ten minutes, then quickly. When the mixture is frozen take out the metal beater, scrape the ice from the sides of the cylinder, beat it well and pack it firmly down. Put on the cover, fix the cylinder down into the pail, and cover with a piece of old felt or carpeting which has been wetted with salt and water. Leave until it is required. Water should not be drawn off from the pail until there is so much that the cylinder begins to IJ2 Pastry Book float. When it does, draw off the water and add more salt and ice. If the ice is to be put into a mould, beat it well and pack firmly into the mould. Cover closely and pack in ice. Care must be taken in removing the cover of a cylinder or mould that none of the salt mixture falls into the ice.