The universal cookery book

Take six pounds of beef from the shoulder, and boil fast for a few moments so as to seal up the pores of the meat ; then more slowly until quite tender, salting as if for table use. Allow it to simmer down as dry as possible without scorching, thereby saving all the juice of the meat. If this is not successfully done, use the liquor which is left, in the mincemeat. It must be perfectly cold before chopping. To every pint of meat take three cups of chopped apple. If the pies are preferred cold, use, instead of suet, two pints of melted butter ; otherwise, onehalf the quantity of butter and one pound of finely chopped suet will do ; the juice of three lemons ; three pints of brown sugar (if this quantity does not sweeten sufficiently, add cautiously to suit the taste) ; three pounds of raisins, the largest of them cut in two and seeded ; two pounds of well-washed currants ; two gallons of sweet cider (if it has fermented, add another half-gallon, and boil in a granite or porcelain kettle an hour and a half) ; two heaping teaspoonfuls of cinnamon, one level spoonful each of cloves and pepper, two small nutmegs, and, EDITOR'S DOUGHNUTS. 186 if citron is liked, one-half pound cut into small pieces. It should be mixed one day at least before using, and will keep two weeks in cold weather ; or it may be heated thoroughly and canned. If more spices are liked, they can be added : better not enough than too much. — Commercial Gazette , Cincinnati, 0. ( By per) I was happy to find my old friend, minced-pie, in the retinue of the feast; and finding him to be perfectly orthodox, and that I need not be ashamed of my predilection, I greeted him with all the warmth wherewith we usually greet an old and very genteel acquaintance. — The Sketch-Book : Christmas Eve : Washington living. ( By per. G. P. Putnam's Sons.) Editor’s Doughnuts. “ One cup of sugar, one of buttermilk, one teaspoonful of soda dissolved in the milk, one egg, tablespoonful of lard, one-fourth of a nutmeg, and a little cinnamon ; flour to make stiff enough to roll. . Cut in shapes, and drop into boiling lard ; when taken out and partly cool, dip in powdered sugar.” Crullers. “ One cup of sugar, two eggs, one large spoonful of butter, two and a half spoonfuls baking-powder, flour sufficient to roll, flavor to taste. Fry as doughnuts.” Sour-Cream Cookies. “ One cup of sour cream, one cup of sugar, two eggs, one teaspoonful (not heaping) of soda, a little s'alt, and flour enough to make a soft dough ; flavor with caraway-seeds.” Jumbles. “ One cup of butter, two cups of sugar, one cup of milk, four eggs, one teaspoonful soda, six cups GINGER— SATAPS. 18/ flour, a little nutmeg. Roll them out, cut them with a tumbler and a wine-glass to form a ring ; dust over with the white of an egg, and sift on a little sugar before baking.” Ginger-Snaps. “ One pint of molasses, one-half pound sugar, two tablespoonfuls ginger, one teaspoonful of cinnamon, half pound of butter. Mix well, and roll thin.” Soft Gingerbread. “ Half pint of buttermilk, half pint molasses, half teacup butter, teaspoonful of soda dissolved in hot water, one tablespoonful of ginger, teaspoonful cinnamon, and half a nutmeg. Stir in flour until it is a thick batter. Bake in square pans half an hour.” Ginger Horse-Cakes.