338 PASTRY, PIES AND TARTS.
MINCE PIES. No. 1.
THE "Astor House," some years ago, was famous for its " mince pies." The chief pastry cook at that time, by request, published the recipe. I find that those who partake of it never fail to speak in laud- able terms of the superior excellence of this recipe when strictly fol- lowed.
Four pounds of lean boiled beef chopped fine, twice as much of chopped green tart apples, one pound of chopped suet, three pounds of raisins, seeded, two pounds of currants picked over, washed and dried, half a pound of citron, cut up fine, one pound of brown sugar, one quart of cooking molasses, two quarts of sweet cider, one pint of boiled cider, one tablespoonful of salt, one tablespoonful of pepper, one tablespoonful of mace, one tablespoonful of allspice and four tablespoonfuls of cinnamon, two grated nutmegs, one tablespoonful of cloves ; mix thoroughly and warm it on the range until heated through. Remove from the fire and when nearly cool, stir in a pint of good brandy and one pint of Madeira wine. Put into a crock, cover it tightly and set it in a cold place where it will not freeze, but keep per- fectly cold. Will keep good all winter.
Chef dt Cuisine, Astor House, N. Y.
MINCE PIES. No. 2.
Two POUNDS of lean fresh beef, boiled and, when cold, chopped fine. One pound of beef suet, cleared of strings and minced to powder. Five pounds of apples, pared and chopped, two pounds of raisins, seeded and chopped, one pound of Sultana raisins, washed and picked over, two pounds of currants washed and carefully picked over, three-quar- ters of a pound of citron cut up fine, two tablespoonfuls cinnamon, one of powdered nutmeg, two of mace, one of cloves, one of allspice, one of fine salt, two and a quarter pounds of brown sugar, one quart brown sherry, one pint best brandy.
Mince-meat made by this recipe will keep all winter. Cover closely
in a jar and Set in a COOl place. Common Sense the Household.
For preserving Inince meat, look for CANNED MINCE MEAT.
MOCK MINCE MEAT WITHOUT MEAT.
ONE cupful of cold water, half a cupful of molasses, half a cupful of brown sugar, half a cupful of cider vinegar, two-thirds of a cupful