The Swedish, French, American cook book

and wash currants; seed the raisins, cut in quarters; chop citron peel quite fine; core and peel apples and chop fine. Mix all together. The mincemeat should be made from two weeks to one month before it is used. Can be made in the fall and kept for all year round. When using it, add a little brandy and sherry to taste. Fill the pie plate that has been lined with pie crust [see recipe: Pie Crust], put another crust on the top. If puff paste is at hand, decorate top of the pie with strips of it — according to taste. Bake in a hot oven from twenty-five to thirty-five minutes — take care not to let it burn. Mince pie is served warm. It is generally used for Thanksgiving, Christmas, or New Years, but is equally suitable for any other occasion. Rhubarb Pie ( Tourte a la Rhubarbe ) Peel two bunches of rhubarb and cut in pieces. Put on stove in one and a half cups water and one small cup sugar, let come to a boil, thicken with one tablespoon cornstarch dissolved in half cup water. Fill the pie plate that has been lined with pie crust [see recipe: Pie Crust]. Decorate the top with strips of the pastry put in checks. Put in oven and bake until golden brown. Rhubarb Pie ( Tourte a la Rhubarbe) a la Hammond Select a bunch of nice fresh rhubarb, peel and cut in pieces, put on stove with one and a half cups water and four tablespoons sugar, let boil about ten minutes, thicken with one tablespoon cornstarch dissolved in half cup water, let stand until cold. In the meantime, prepare a pie crust from puff paste [see recipe: Orange Pie a la Ericsson Hammond]. When ready to serve, fill the pie with the rhubarb, cover with three cups whipped cream — sweetened to taste with sugar and flavored with brandy. Put the cover on, place on a platter and serve. Rhubarb Pie ( Tourte a la Rhubarbe) a la Walde Select a bunch of fresh rhubarb, peel and cut in pieces, put on stove in one and a half cups water and four tablespoons sugar, let cook from ten to fifteen minutes, thicken with one heaping tablespoon cornstarch dissolved in half cup water. In the mean¬ time, stir the yolks of two eggs with half cup sugar to a souffle, add, let come to a boil, fill a baked pie crust [see recipe: Pie Crust], decorate in checks with the whites of the eggs beaten to a meringue sweetened with two tablespoons sugar, put in the oven to brown, let stand until cold. Place on a platter and serve. Cheese Cakes ( Talmouses ) a la Hammond Line small fluted cake tins with puff paste [see recipe: Puff Paste], fill with beans, put in oven and bake. In the meantime, stir the yolks of three eggs with three tablespoons sugar to a souffle, add one tablespoon butter (stirred to a cream), the juice of one and a half lemons and a little of the rind. Beat the whites to a stiff meringue, add half; sweeten the other half with one tablespoon sugar. Fill the crust that is nearly baked, put in oven, bake about ten minutes. Take out, decorate with the rest of the whites, put through a fancy paper tube, a ring around top. Put in oven again for three or four minutes, then take out and, when cold, arrange on a paper doily, serve as dessert for luncheon or supper. This can also be made into a pie instead of small individual cakes. Cottage Cheese Cakes a la Mabel Quist Talmouses rustiques a la Mabel Quist