Temperance cook book

Boil beef tongue until tender (pickled); when cold chop it fine, and add to it two pounds of zante currants, twelve large apples, chopped fine, two pounds of suet, chopped fine, two pounds of raisins, four pounds of sugar, the grated rind of one and the juice of two oranges, a cupful each of strawberry and raspberry jam, a cupful of quince preserves, two cupfuls of strong, green tea, three-fourths pound of citron, shreded fine, two tablespoonfuls of ground cinnamon, one tablespoonful of nutmeg. Moisten it with the spiced vinegar from the sweet peach pickle jar, add the juice and grated rind of four lemons. Mix all together well, and simmer slowly for three hours on the back of the range. MOCK MINCE PIE. Six soda crackers, rolled fine, two cupfuls of cold water, one cupful of molasses, same of brown sugar, one-half cup of vinegar, one cupful of boiled cider, one and one-half cupfuls of melted butter, one cupful of raisins, seeded and chopped, one cupful of currants, two eggs, one tablespoonful cinnamon and allspice mixed, one teaspoonful of nutmeg, cloves, salt, and black pepper. This quantity will make four pies. JELLY PIE. One cupful of butter, two cupfuls of sugar, two cupfuls of jelly, six eggs. Cream the butter and sugar till very light, add the jelly and the well beaten eggs; bake in open shells; makes four pies. MOLASSES PIE. Four eggs, one teacupful of brown sugar, two tablespoonfuls of butter, one-half cup of molasses, one cupful of cream; season with nutmeg. Stir the butter and sugar to a cream, add the molasses and cream, lastly, the well beaten eggs. Bake in open shells. TRANSPARENT PIE. Beat the yolks of four eggs, add a teacupful of sugar, two tablespoonfuls of butter, which has been stirred to a cream; season with nutmeg. Bake in open shells. When done, beat the whites with three tablespoonfuls of sugar, spread over the top and return to the oven, till a pale brown. Makes two pies. In making puddings, always beat ths- eggs separately, straining the yolks, and adding the whites the last thing. If boiled milk is used, let it cool somewhat before adding the eggs. When fruit is added, stir it in the last. Kaisins are better if put in hot water two or three minutes, until they become plump. Puddings are either baked, boiled or steamed. Rice, bread, custard and fruit puddings require a moderate heat; batter and cornstarch, a rather quick oven. Always bake as soon as made. For boiled puddings, use either a tin mould, muslin bag, or a bowl, with a cloth tied over it; grease the former well on the inside with lard or butter, and, in boiling, do not let the water reach quite to the top. A bag that is used for boiling puddings should be made of thick cloth. Have plenty of water in the pot, boiling, when the pudding goes in. Wring the bag out of boiling water, flour the inside well, pour in the pudding, and tie securely, leaving room to swell; place in a kettle, with a saucer at the bottom to prevent burning. Have a tea-kettle of boiling water on hand to add to it as it evaporates. The pudding should be frequently turned, if boiled in a bag. When the pudding is done, give whatever it is boiled in, a quick plunge into cold water, and turn out at once; serve immediately. As a general rule, boiled puddings require double the time for cooking that a baked one does.