MEAT AxND SAVORY PIES.
2 lemons and add the juice; 1 oz. sliced citron, 12 large apples chopped fine. Mix these ingredients with 3 lbs. sugar, 2 gills wine and 2 gills brandy, a little sweet cider and nutmeg, mace, spice and cloves. Bake in a puff paste between 2 crusts.
Minced Pies— (Mrs. Lane, Panama).—Seven cracker soaked in 2 cups of boiling water, 1 cup of vinegar, the grated rind and juice of 2 lemons, 2 cups sugar, 1 cup molasses or honey, t cup melted butter, with salt and spice to taste.
Minced Pies without Meat.—Of the best apples, 6 lbs. pared, cored and minced; of fresh suet and raisins stoned, each 3 lbs.; likewise minced; to these add of mace and cinnamon 1-4 oz. each and 8 cloves in finest powder; 3 lbs. of the finest white sugar; 1 spoonful salt, the rinds of 4 and juice of 2 lemons, 1-2 pint of port, the same of brandy. Minced well and put in a deep pan. Have ready washed and dried currants, 4 lbs., and add as you make the pies some candied fruit.
Lemon Minced Pie.—Squeeze a large lemon, boil the rind till tender enough to beat to a mash, add to it 3 large apples and 4 oz. suet, 1-2 lb. currants, 4 oz sugar; put in the juice of the lemon and candied fruit as for other pies. Make a short crust and fill the patty pans as usual
Minced Pies—(Mrs Washington, of Virginia).—Two lbs finely chopped round of beef, 1 lb. suet nicely sliced, 1 dozen apples pared and chopped small, 2 lbs. raisins or currants stoned and floured, 3-4 lb. sugar with nutmeg, mace and cloves. Dried cherries will do. Mix all together. Stir in sweet cider, French or peach brandy. Slice citron or orange peel. Some use both cider and brandy—1 quarto brandy.
Mock Mince Pies for Summer Use.—1$ is made by mixing one cup each of sugar and molasses and 1 1-2 cup bread crumbs, 1 cup good cider vinegar, 4 cups water, 3 eggs. Add 1 cup raisins, 1 oz. each of ground cloves and soda. Enough to make 3 pies.
Apple Pie.—Wipe the outside of the fruit, which pare and core, and with the cores boil with a little water till it boils well, strain and put in a little sugar and a bit of bruised cinnamon and simmer again. In the meantime place the apples in a dish, a paste being put around the edge ; when one layer is in sprinkle 1-2 the sugar and shred lemon peel and squeeze some juice or a glass of cider if the apples have lost their spirit; put in the rest of the apples, sugar and the liquor that you have boiled, cover with paste. You may add some butter when cut if eaten hot, or put quince marmalade, orange paste or cloves to flavor.
A Turn-Over Apple or Peach Pie.—Put the fruit, that is, apples < r peaches pared, cored and cut up, in a deep dish, then put a short