Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

on a plate, and with the blade of a knife beat it to a stiff froth. When the pastry is nearly baked, brush it over with this, and sift over some pounded sugar ; put it back into the oven to set a glaze, and in a few minutes it will be done. Great care should be taken that the paste does not catch or burn in the oven, which it is very liable to do after the icing is laid on. TO GLAZE PASTRY. To glaze pastry, which is the usual method adopted for meat or raised pies, break an egg, separate the yolk from the white, and beat the former for a short time. Then, when the pastry is nearly baked, take it out of the oven, brush it over with this beaten yolk of egg, and pat it back in the oven, to set the glaze. MINCE-HEAT. Take five or six pounds scraggy beef — a neck piece will do — and pat to boil in water enough to cover it; take off the scum that rises when it reaches the boiling point, add hot water from time to time until it is tender, then remove the lid from the pot, salt, let boil till almost dry, turning the meat over occasionally in the liquor, take from the fire, and let Stand over night to get thoroughly cold; pick bones, gristle, or stringy bits from the meat, chop very fine, mincing at the same time three pounds of nice beef suet; seed and cat four pounds raisins, wash and dry four pounds currants, slice thin a pound of citron, chop fine four quarts good cooking tart apples; put into a large pan together, add two ounces cinnamon, one of cloves, one of ginger, four nutmegs, the juice and grated rind of two lemons, one tablespoon salt, one teaspoon pepper, and two pounds sugar. Put in a porcelain kettle one quart boiled cider, or, better still, one quart currant or grape-juice (canned when grapes 17* .Mother's Cook Book. are turning from green to purple), one quart nice molasses or syrup, also a good lamp of batter; let it come to boiling point, and pour over the ingredients in the pan after buying first mixed them well, then mix again thoroughly. Pack in jars and pat in a cool place, and, when cold, pour molasses over the top an eighth of an inch in thickness, and cover tightly. This will keep two months. For baking, take, some out of the jar; if not moist enough add a little hot water, and strew a few whole raisins over each pie. Instead of boiled beef, a beefs heart or roast meat may be used; and a good proportion for a few pies is one-third chopped meat and two-thirds apples, with a little suet, raisins, spices, batter, and salt. MOCK MINCE PIE. One egg, three or four large crackers, or six or eight small ones, one-half cap of molasses, one-half cup sugar. one-half cap vinegar, one-half cup strong tea, one cap chopped raisins, a small piece batter, spice and salt. APPLE CUSTARD PIE. Peel sour apples and stew until soft and not much water is left in them, and rub through a colander. Beat three eggs for each pie. Put in proportion of one cap batter and one of sugar for three pies. Season with nutmeg. APPLE MERINGUE PIE. Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg (or stov ]emon-poel with them for flavor), All crust and bake till done; spread over the apple a thick meringue made by whipping to froth whites of three eggs for each pis, sweetening with three tablespoons powdered sugar; flavor with vanilla, beat until it will stand alone, and cover pie three-quarters of an inch thick. Set back in a quick oven till well "set," and eat cold. In their season substitute peaches for apples. APPLE PIE. o Stew green or ripe apples, when you have pared and • cored them. Mash to a smooth compote, sweeten to taste, and, while hot, stir in a teaspoon butter for each pie. Season with nutmeg. When cool, fill your crust, and either cross-bar the top with strips of paste, or bake without cover. Eat cold, with powdered sugar strewed over it, LEMON PIE.