Or the jpice of two lemons may be used, and the whole baked in three crusts, putting on bottom crust a layer of the chopped fruit with sugar and little corn-starch sprinkled over, then another crust, rolled very thin, and layer of fruit, etc., then the top crust. For Sliced- Lemon-pie, pard carefully one large or two small lemons, slice thin, remove seeas, cover with two cups sugar and let stand an hour. Then put smoothly in two pie-pans lined with paste, add three tablespoons cold water and sprinkle over each a teaspoon corn-starch. Bake with upper crust. A little grated lemon peel may be added. Or put the slices of lemon in the crusts, with a cup sugar, teaspoon butter in bits and tablespoon flour, sprinkled in last, to :each pie. Cover with upper crust and bake. If lemons are not very juicy, add two or three taolespoons water to each pie. Applelesa Mince-meat. — Chop fine eight pounds green tomatoes, add six pounds sugar, one ounce each cloves, cinnamon and allspice, and simmer slowly till tomatoes are clear, then put away in covered jar. For pies in winter, .take in portion of two-thirds tomatoes and one-third meat, ana season with butter, boiled cider, sugar if needed, ete., as regular mince pies would be seasoned. Chopped Pie-plant, used as apples in any of the Mince-meat recipes makes a delicious pie, and the canned pie-plant may also be used. Mince-meat with Lemon, — Boil four ripe thin-skinned lemons in quart water till water has half boiled away ; squeeze the juice over two pounds white sugar, remove seeds ana chop rinds and pulp fine ; 490 » l^JLSTRY. ya mix all to- ^ .Tound spices and a gill each watefand vinegai^« Two ounces blanchedand chopped sweet almonds and half pound citron✪ Mince-meat with Lemon may be added if liked. Two lemons may be omitted, also the raisins, and six large apples, chopped added instead. Put in a jar, stir occasionally, and it will be reader for use in a week or ten days. A chopped tongue may be added if liked, although no meat is necessary. Measured Mince-meat. — One and a half pints chopped meat, three pints chopped apples, half pint chopped suet or butter, or equal parts of each, half pint each vinegar and cider, pint raisins, two pints sugar, or one of sugar and one of molasses, one tablespoon each cinnamon, nutmeg, and cloves, half tablespoon each salt and pepper, and grated rind and juice of one lemon✪ Measured Mince-meat. Scald the suet after chopping, and cook with other ingredients until apples are tender before adding spices. If too thick, add equal parts vinegar and water. Mince-meat. — Take six pounds scraggy beef— a neck piece wiU do— and boil in water enough to cover ; take oflF scum tnat rises when it reaches boiling point, add hot water from time to time until tender, then remove lia from pot. salt, let boil till almost drv, turn- ing the meat over occasionally in the liquor, take from the nre, and let stand overnight in the liquor to get thoroughly cold ; pick bones, gristle, or stringy bits from the meat, chop very fine, mincing at the same time three pounds nice beef suet ; seed and cut four pounds raisins, wash and dry three pounds currants, slice thin pound of citron, chop fine four quarts good-cooking tart apples ; put all in large pan together, add two ounces cinnamon, one oi cloves, one of ginger, four nutmegs, juice and grated rinds of three lemons, table- spoon salt, teaspoon pepper, and two pounds sugar.

AI-modernized reading of the original text

Or the juice of two lemons may be used, and the whole baked in three crusts, putting on bottom crust a layer of the chopped fruit with sugar and little corn-starch sprinkled over, then another crust, rolled very thin, and layer of fruit, etc., then the top crust. For Sliced-Lemon-pie, pare carefully one large or two small lemons, slice thin, remove seeds, cover with two cups sugar and let stand an hour. Then put smoothly in two pie-pans lined with paste, add three tablespoons cold water and sprinkle over each a teaspoon corn-starch. Bake with upper crust. A little grated lemon peel may be added. Or put the slices of lemon in the crusts, with a cup sugar, teaspoon butter in bits and tablespoon flour, sprinkled in last, to each pie. Cover with upper crust and bake. If lemons are not very juicy, add two or three tablespoons water to each pie. Appleless Mince-meat. — Chop fine eight pounds green tomatoes, add six pounds sugar, one ounce each cloves, cinnamon and allspice, and simmer slowly till tomatoes are clear, then put away in covered jar. For pies in winter, .take in portion of two-thirds tomatoes and one-third meat, ana season with butter, boiled cider, sugar if needed, ete., as regular mince pies would be seasoned. Chopped Pie-plant, used as apples in any of the Mince-meat recipes makes a delicious pie, and the canned pie-plant may also be used. Mince-meat with Lemon, — Boil four ripe thin-skinned lemons in quart water till water has half boiled away ; squeeze the juice over two pounds white sugar, remove seeds and chop rinds and pulp fine ; [illustration: page number 490, section PASTRY] mix all together, round spices and a gill each water and vinegar Two ounces blanchedand chopped sweet almonds and half pound citron may be added if liked. Two lemons may be omitted, also the raisins, and six large apples, chopped added instead. Put in a jar, stir occasionally, and it will be ready for use in a week or ten days. A chopped tongue may be added if liked, although no meat is necessary. Measured Mince-meat. — One and a half pints chopped meat, three pints chopped apples, half pint chopped suet or butter, or equal parts of each, half pint each vinegar and cider, pint raisins, two pints sugar, or one of sugar and one of molasses, one tablespoon each cinnamon, nutmeg, and cloves, half tablespoon each salt and pepper, and grated rind and juice of one lemon. Scald the suet after chopping, and cook with other ingredients until apples are tender before adding spices. If too thick, add equal parts vinegar and water. Mince-meat. — Take six pounds scraggy beef— a neck piece will do— and boil in water enough to cover ; take off scum that rises when it reaches boiling point, add hot water from time to time until tender, then remove lid from pot, salt, let boil till almost drv, turning the meat over occasionally in the liquor, take from the nre, and let stand overnight in the liquor to get thoroughly cold ; pick bones, gristle, or stringy bits from the meat, chop very fine, mincing at the same time three pounds nice beef suet ; seed and cut four pounds raisins, wash and dry three pounds currants, slice thin pound of citron, chop fine four quarts good-cooking tart apples ; put all in large pan together, add two ounces cinnamon, one oi cloves, one of ginger, four nutmegs, juice and grated rinds of three lemons, tablespoon salt, teaspoon pepper, and two pounds sugar.

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