This mince should be packed for keeping into a stone jar, and closely covered. "When a pie is desired, take out of the jar six heaped table- spoonfuls of the mince, put it into a bowl, and mix the cider and strawberry jam, also the beef, which must be minced exceedingly fine. Chop the apple also very finely, and stir this together with the mixture in the bowl ; after which line a deep pie tin with puff paste (see p. 19o), pour the mince, prepared as above, into it, cover all with a thin sheet of the paste cut to the proper size, and pinching the covering firmly to the lining paste at the edges, cut two or three gashes in the top, to let the steam escape while the pie is baking. Brush all over with a little white of egg or milk, and placing the tin in a quick oven, bake the pie for three- quarters of an hour. NOTE. — There is a proverb that "mince meat becomes poison if minced too fine or kept too long," implying that it is impossible to do either. Mince prepared as above may be kept six months or a a year if desired. WHEAT BREAD. 201 BREAD AND CAKES. BREAD. Wheat Bread.— Three and one half pounds of flour, one ounce of compressed yeast, one dessert-spoonful of salt, one and three quarters pint of tepid water✪ Wheat Bread. Place in a large mixing bowl or pan three pounds of the flour, and mix with it the salt. Put the yeast cake into a bowl, and, covering it with the tepid water, let it dissolve. Make a hole in the centre of the flour, and into this pour the yeast and water, pouring it through a strainer to remove any remaining lump. Stir into this from the side the dry flour until all becomes smooth, and, covering the bowl, place it in a warm, dry place, giving its contents two hours in which to rise. At the end of this time sprinkle the remaining half pound of flour over the light dough, and knead all together until the dough cleaves cleanly from the sides of the bowl or pan. Divide the dough into two equal parts, mould these into loaves, and, greasing slightly two bread-pans, place the loaves therein, and set them in a warm place for half an hour to rise. When this time expires place the bread-pans into a moderate oven, and bake the bread for one hour and a half. When done, the bread should be placed upon a sieve or folded towel to cool before being put away, otherwise the Bteam which it generates, being put into a close place hot, will make it damp and heavy, and inclined to crumble when dry. NOTES. — Rye bread may be made from wheaten potato sponge. The sponge must be set over night by taking three potatoes, boil- ing them, and mashing these in a half pint of the liquor in which they are boiled, stir in also wheat flour until a light batter is made, and, breaking into this half of a yeast cake, mix all thoroughly together and stand in a warm place to rise. With the addition of this yeast, the rye bread is prepared in the same manner as the wheat. Flour should be sifted for bread as well as for pastries and cake. 202 BKEAD AND CAKES. Milk Rolls.— One pound of flour, one ounce of butter, one ounce of sugar, one tea-spoonful of baking-powder, one salt-spoonful of salt, one half pint of milk✪ Milk Rolls.

AI-modernized reading of the original text

This mince should be packed for keeping into a stone jar, and closely covered. "When a pie is desired, take out of the jar six heaped tablespoonfuls of the mince, put it into a bowl, and mix the cider and strawberry jam, also the beef, which must be minced exceedingly fine. Chop the apple also very finely, and stir this together with the mixture in the bowl ; after which line a deep pie tin with puff paste (see p. 19o), pour the mince, prepared as above, into it, cover all with a thin sheet of the paste cut to the proper size, and pinching the covering firmly to the lining paste at the edges, cut two or three gashes in the top, to let the steam escape while the pie is baking. Brush all over with a little white of egg or milk, and placing the tin in a quick oven, bake the pie for threequarters of an hour. NOTE. — There is a proverb that "mince meat becomes poison if minced too fine or kept too long," implying that it is impossible to do either. Mince prepared as above may be kept six months or a year if desired. WHEAT BREAD. 201 BREAD. Wheat Bread.— Three and one half pounds of flour, one ounce of compressed yeast, one dessert-spoonful of salt, one and three quarters pint of tepid water. Place in a large mixing bowl or pan three pounds of the flour, and mix with it the salt. Put the yeast cake into a bowl, and, covering it with the tepid water, let it dissolve. Make a hole in the centre of the flour, and into this pour the yeast and water, pouring it through a strainer to remove any remaining lump. Stir into this from the side the dry flour until all becomes smooth, and, covering the bowl, place it in a warm, dry place, giving its contents two hours in which to rise. At the end of this time sprinkle the remaining half pound of flour over the light dough, and knead all together until the dough cleaves cleanly from the sides of the bowl or pan. Divide the dough into two equal parts, mould these into loaves, and, greasing slightly two bread-pans, place the loaves therein, and set them in a warm place for half an hour to rise. When this time expires place the bread-pans into a moderate oven, and bake the bread for one hour and a half. When done, the bread should be placed upon a sieve or folded towel to cool before being put away, otherwise the Bteam which it generates, being put into a close place hot, will make it damp and heavy, and inclined to crumble when dry. NOTES. — Rye bread may be made from wheaten potato sponge. The sponge must be set over night by taking three potatoes, boiling them, and mashing these in a half pint of the liquor in which they are boiled, stir in also wheat flour until a light batter is made, and, breaking into this half of a yeast cake, mix all thoroughly together and stand in a warm place to rise. With the addition of this yeast, the rye bread is prepared in the same manner as the wheat. Flour should be sifted for bread as well as for pastries and cake. Milk Rolls.— One pound of flour, one ounce of butter, one ounce of sugar, one tea-spoonful of baking-powder, one salt-spoonful of salt, one half pint of milk.

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