Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

Lemon, i. Six lemons, four cups sugar, six eggs, two ounces butter; grate the rind of the lemons and strain the juice; rub the butter and sugar together, then add the eggs well beaten, then the lemon. This makes two pies. Line the plates with rich puff paste and bake without top crust. 2. Juice and grated rind of one lemon, one cup sugar, one cup water, four eggs well beaten, (reserving the whites of two for frosting); cover plate with puff paste and bake without top crust. Beat reserved whites with two tablespoons sugar and put on top of pie and brown lightly. 3- Beat one cup sugar and one egg together, add juice and grated rind of one lemon, then one and onehalf cups pounded cracker; bake on plate covered with rich paste; when done cover with whites of one egg and one-half cup sugar beaten together. Brown lightly. 4. Extra. Six apples, four lemons, four cups sugar, four eggs. Grate the lemons and apples. Marlborough, i. Two pounds apples, stewed and sifted, one pound butter, melted, one pound sugar, twelve eggs, juice of two lemons, five tablespoons cream, little nutmeg and cinnamon. Bake in rich puff paste. This amount makes five pies in medium-size plates. 2 Steam and strain six good sized apples, add while hot one tablespoon butter; when cool, stir in the yolks of three eggs, the grated rind and juice of one lemon, one cup sugar. Bake on plates lined with puff paste and use the whites of the eggs for frosting. Squash, i. (Very Nice.) Peel, core, steam and strain one squash; thin with milk to the consistency of thick apple sauce; allow four eggs to one quart of milk. Beat the eggs, and add sugar, salt and lemon to taste. 2. One cup stewed and sifted squash, one cup boiling milk; when cool add one heaping cup sugar, two eggs, little salt, little nutmeg and cinnamon. The grated rind of a lemon is an improvement. Orange. Juice and grated rind of one orange, one cup sugar, yolks of three eggs, one tablespoon corn starch stirred smooth with milk, one cup milk and piece butter size of a chestnut. Bake on plates lined with puff paste. Beat the whites of the eggs with three tablespoons sugar and put on top and brown Mince Meat. Three pounds beef, one pound suet, one pound pork, cooked and chopped fine, add enough water from the meat to make moist; chop and add nine apples, three pounds raisins, and one pound citron; if currants are liked add one pound; then add one quart cider, one pint boiled cider, (wine or brandy may be used instead), four pounds brown sugar, two tablespoons cinnamon, two of nutmeg, one of mace, allspice and cloves; use salt to taste. The grated rind of lemon is an improvement. Mock Mince. One cup sugar, one-half cup butter, one cup vinegar or wine, one-half cup molasses, one cup cold water, one cup raisins, one cup currants, three pounded crackers, two eggs, one lemon, salt, and teaspoon each of spice of all kinds. This quantity makes three pies. Rhubarb. One cup chopped rhubarb, one cracker pounded fine, yolks of two eggs, one cup sugar, one teaspoon lemon, salt, and bits of butter. Whip the whites of the eggs for frosting. Modern Rhubarb. One cup chopped rhubarb, one cup sugar, one egg. Saratoga. One and one- half cups stewed apples, three eggs, one gill cream, one tablespoon butter, two of chopped citron, eight macaroons; melt the butter and mix thoroughly with the other ingredients and bake between two crusts. Apple Custard. One quart stewed and sifted apple, one quart milk, one cup sugar, two tablespoons melted butter, little grated lemon and nutmeg, six eggs, well beaten. Bake without top crust.