1081. How to Clean Malaga Raisins. — Have as many Malaga raisins as deemed necessary, but it were better to purchase five pounds at a time. Lay the raisins on a table, have a bowl of cold water on the right hand, and the raisins in front; pick off the dry stalks adhering to them, then, either using a small knife or the fingers, pick out the seeds, taking care to wet the fingers in the bowl of water, so as to prevent them stick- ing while seeding them. Close up again, giving them their original form; when finished, put them in a tin can, cover well, and place in a moderate temperature for use when required. Raisins prepared in this way will surely keep six months. 1082. Mince Pie. — Put into a vessel two ounces of currants, prepared as for No. 1080, two ounces of Sultana, and three ounces of Malaga raisins, as for No. 1081, one ounce of finely chopped citron, two ounces of well- chopped, cold, boiled beef, and two ounces of beef-suet, also chopped very fine. Mix the whole well together for five minutes, then add one ounce of powdered sugar, a saltspoonful of salt, one drachm of ground allspice, half a drachm of ground cloves, half a drachm of ground cinnamon, and mix together for one minute. Peel, core, and chop up very fine three large, sound apples, add them to the prepa- ration, then pour in half a gill each of brandy and sherry wine, mixing again for three minutes. Take half a pound of pie-paste✪ Mince Pie as for No. 1077, cut out a piece of three ounces, roll it round-shaped, ten inches in diameter, and lightly butter a pie-plate nine and a half inches in diameter, Arrange the paste over, and pour the preparation in the centre, flattening it evenly, and leaving an inch space clear around the edge of the plate ; take the remaining five ounces of paste, roll it out round-shaped, the same as before, fold it in two, and, with a knife, make incisions in the centre, of half an inch each. Moisten lightly the edge of the plate with a little beaten egg, then cover with the paste, pressing down with the hand all around the edge, so as to inclose the preparation entirely, then moisten the surface slightly with the beaten egg. Place in a moderate oven, and let bake for fifty minutes; remove it to the oven-door, sprinkle plenty of powdered 320 THE TABLE. sugar over, return it to the oven, closing the door for two minutes, so that the sugar melts entirely, then slide it carefully onto a dessert-dish, and serve either hot or cold. 1083. Apple Pie. — Peel, core, and slice four medium-sized, fine, sound apples; put them into a vessel, and add three ounces of powdered sugar and a saltspoonful of ground cinnamon✪ Apple Pie. Have a plate covered as for the above (No 1082); arrange the apples on top, cover, and finish exactly the same as for the mince pie. Serve cold. 1084. Pear Pie. — Peel and slice six medium-sized, fine, sound, pears; put them into a vessel with three ounces of powdered sugar✪ Pear Pie; put this over a lined plate, and proceed exactly the same as for mince pie (No. 1082).

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1081. How to Clean Malaga Raisins. — Have as many Malaga raisins as deemed necessary, but it were better to purchase five pounds at a time. Lay the raisins on a table, have a bowl of cold water on the right hand, and the raisins in front; pick off the dry stalks adhering to them, then, either using a small knife or the fingers, pick out the seeds, taking care to wet the fingers in the bowl of water, so as to prevent them sticking while seeding them. Close up again, giving them their original form; when finished, put them in a tin can, cover well, and place in a moderate temperature for use when required. Raisins prepared in this way will surely keep six months. 1082. Mince Pie. — Put into a vessel two ounces of currants, prepared as for No. 1080, two ounces of Sultana, and three ounces of Malaga raisins, as for No. 1081, one ounce of finely chopped citron, two ounces of wellchopped, cold, boiled beef, and two ounces of beef-suet, also chopped very fine. Mix the whole well together for five minutes, then add one ounce of powdered sugar, a saltspoonful of salt, one drachm of ground allspice, half a drachm of ground cloves, half a drachm of ground cinnamon, and mix together for one minute. Peel, core, and chop up very fine three large, sound apples, add them to the preparation, then pour in half a gill each of brandy and sherry wine, mixing again for three minutes. Take half a pound of pie-paste as for No. 1077, cut out a piece of three ounces, roll it round-shaped, ten inches in diameter, and lightly butter a pie-plate nine and a half inches in diameter, Arrange the paste over, and pour the preparation in the centre, flattening it evenly, and leaving an inch space clear around the edge of the plate ; take the remaining five ounces of paste, roll it out round-shaped, the same as before, fold it in two, and, with a knife, make incisions in the centre, of half an inch each. Moisten lightly the edge of the plate with a little beaten egg, then cover with the paste, pressing down with the hand all around the edge, so as to inclose the preparation entirely, then moisten the surface slightly with the beaten egg. Place in a moderate oven, and let bake for fifty minutes; remove it to the oven-door, sprinkle plenty of powdered sugar over, return it to the oven, closing the door for two minutes, so that the sugar melts entirely, then slide it carefully onto a dessert-dish, and serve either hot or cold. 1083. Apple Pie. — Peel, core, and slice four medium-sized, fine, sound apples; put them into a vessel, and add three ounces of powdered sugar and a saltspoonful of ground cinnamon. Have a plate covered as for the above (No 1082); arrange the apples on top, cover, and finish exactly the same as for the mince pie. Serve cold. 1084. Pear Pie. — Peel and slice six medium-sized, fine, sound, pears; put them into a vessel with three ounces of powdered sugar; put this over a lined plate, and proceed exactly the same as for mince pie (No. 1082).

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