MOCK MINCE PIE. ONE cup treacle, one of chopped raisins, one of chopped walnuts, and one cup of water. Butter size of an egg. Four biscuits crushed fine. One tablespoonful of vinegar. Spice as with mince meat pies✪ Mock Mince Pie. Mix and simmer. When cooked make the pastry, and put in, and bake. MAKE a rich paste of a pound of flour ; rub in part of the butter, cut the white of an egg to a stiff froth ; reserve half a spoonful of it, and stir the rest, and the water into the flour with a knife; then proceed to roll in the remainder of the butter in the usual way. Cut rounds in the paste of the size you wish to have them, and twice as many as you intend to have of puffs. Then cut out of half of them, a small round in the centre, so as to leave a circular rim of crust. Take up these rims with a wide-bladed knife, and lay them upon the large rounds, so as to form a raised edge, and with the knife, thus prepared, lay them on tin sheets. Take a feather, and lightly brush the edges with a little of the reserved white of egg. This will make them brown nicely. Bake them in a quick oven. When all are baked put some jam into the centre. o PUFFS. — 86 — ffl m a.® mm -mmmz&mmmm £,$t Z J&M ^ » PI Jr,^ iss»e An m m m ❖ ® n m - n # &.M mm m 7].m m m,m m®z %>— &a itt; A p a.ii^.gii^Aggft#, iwne^ a, si] m mtz,7J *3 & m $ a m # » s*.* m m m m m it mtw>® ih a $ js, pt m mm m s& &,n im & m n ft m m. ^ & 'g m % z m m m. & $z,Jt & #,m 3t a ® A #,$6 2MIJZTSSS ^,n m ffi Tj 0 jft #,« *|> & 73r ft $ + II ffl m BMP A ffi * »J M ft -o-07J a yfft & ^ #.*• m m m ffl m A £0o sf ^ ^ •M t fc s ti & $ - ep *,» ^ a m>4? ITS A.* IB /MB m « « £ A * J£ ® SI Z ®,0 m » 0r ft ft Jfc ft, ft 0 ® 0r 0 in 2i?,Jr» ffii Ml §r Ji.— JR tu,£ nn ffl e.n TREACLE PIE. ONE teacupful of treacle, one egg well beaten up. Beat one tablespoonfuf of flour into the treacle, two-thirds of a tablespoonful of vinegar, and a little nutmeg✪ Treacle Pie. Mix well together, and bake in the oven. m A tf 0 m m — A ffl $ ffl $ g A IS Hi — • Arf; vS ff * m SI * » * * m ~ - -a . — • *r — * Hi M> TC A m 3t II ffl & £ & m So A n — •» 91 *r m. « — 87 — DIRECTIONS ABOUT PUDDINGS. THE eggs for all sorts of puddings should be well beaten. If hot milk is used, the eggs should be added after all the other ingredients. When suet is used in puddings, it should be chopped as fine as possible. For a pudding cloth, the seam should be stitched close with a coarse thread on one side, and then turned and stitched again on the other, m order to secure the pudding from the water. When used, let the seam be outside. A strong twine, a yard long, should be sewed on about three inches from the top of the bag or cloth. When it is to be used, wring it in cold water, and sprinkle the inside thick with flour. It may be spread with butter, and then floured. After which lay it in a dish ; pour in the batter, and tie up the bag or cloth quickly, drawing the string as tightly as possible. Allow a little room for the pudding to swell. Lay it immediately into the boiling pot, and after ten minutes, turn it over to prevent the flour from settling on one side. If there is fruit in the pudding, it should be turned three or four times during the first half hour. Keep it covered by adding boiling water if necessary, and be careful that it boils steadily.

AI-modernized reading of the original text

MOCK MINCE PIE. ONE cup treacle, one of chopped raisins, one of chopped walnuts, and one cup of water. Butter size of an egg. Four biscuits crushed fine. One tablespoonful of vinegar. Spice as with mince meat pies. Mix and simmer. When cooked make the pastry, and put in, and bake. MAKE a rich paste of a pound of flour ; rub in part of the butter, cut the white of an egg to a stiff froth ; reserve half a spoonful of it, and stir the rest, and the water into the flour with a knife; then proceed to roll in the remainder of the butter in the usual way. Cut rounds in the paste of the size you wish to have them, and twice as many as you intend to have of puffs. Then cut out of half of them, a small round in the centre, so as to leave a circular rim of crust. Take up these rims with a wide-bladed knife, and lay them upon the large rounds, so as to form a raised edge, and with the knife, thus prepared, lay them on tin sheets. Take a feather, and lightly brush the edges with a little of the reserved white of egg. This will make them brown nicely. Bake them in a quick oven. When all are baked put some jam into the centre. o PUFFS. — 86 — ffl m a.® mm -mmmz&mmmm £,$t Z J&M ^ » PI Jr,^ iss»e An m m m ❖ ® n m - n # &.M mm m 7].m m m,m m®z %>— &a itt; A p a.ii^.gii^Aggft#, iwne^ a, si] m mtz,7J *3 & m $ a m # » s*.* m m m m m it mtw>® ih a $ js, pt m mm m s& &,n im & m n ft m m. ^ & 'g m % z m m m. & $z,Jt & #,m 3t a ® A #,$6 2MIJZTSSS ^,n m ffi Tj 0 jft #,« *|> & 73r ft $ + II ffl m BMP A ffi * »J M ft -o-07J a yfft & ^ #.*• m m m ffl m A £0o sf ^ ^ •M t fc s ti & $ - ep *,» ^ a m>4? ITS A.* IB /MB m « « £ A * J£ ® SI Z ®,0 m » 0r ft ft Jfc ft, ft 0 ® 0r 0 in 2i?,Jr» ffii Ml §r Ji.— JR tu,£ nn ffl e.n TREACLE PIE. ONE teacupful of treacle, one egg well beaten up. Beat one tablespoonfuf of flour into the treacle, two-thirds of a tablespoonful of vinegar, and a little nutmeg. Mix well together, and bake in the oven. m A tf 0 m m — A ffl $ ffl $ g A IS Hi — • Arf; vS ff * m SI * » * * m ~ - -a . — • *r — * Hi M> TC A m 3t ffl & £ & m So A n — •» *r m. « — 87 — DIRECTIONS ABOUT PUDDINGS. THE eggs for all sorts of puddings should be well beaten. If hot milk is used, the eggs should be added after all the other ingredients. When suet is used in puddings, it should be chopped as fine as possible. For a pudding cloth, the seam should be stitched close with a coarse thread on one side, and then turned and stitched again on the other, m order to secure the pudding from the water. When used, let the seam be outside. A strong twine, a yard long, should be sewed on about three inches from the top of the bag or cloth. When it is to be used, wring it in cold water, and sprinkle the inside thick with flour. It may be spread with butter, and then floured. After which lay it in a dish ; pour in the batter, and tie up the bag or cloth quickly, drawing the string as tightly as possible. Allow a little room for the pudding to swell. Lay it immediately into the boiling pot, and after ten minutes, turn it over to prevent the flour from settling on one side. If there is fruit in the pudding, it should be turned three or four times during the first half hour. Keep it covered by adding boiling water if necessary, and be careful that it boils steadily.

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