The Art of Cookery Made Easy and Refined

a fire, whisk it till of a good thickness, and let it stand till cold. Have ready boiling lard, dip the apples in batter of the same kind as for fritters, and fry them of a light colour; then drain them, and when cold serve them up with the cream under and sifted sugar over them. _Cream for Pies._ TAKE a pint of new milk; then add a few coriander seeds washed, a bit of lemon peel, a laurel leaf, a stick of cinnamon, four cloves, a blade of mace, some sugar, and boil all together ten minutes. Then have ready in another stewpan the yolks of six eggs and half a table spoonful of flour mixed, and strain the milk to them. Then set it over a slow fire, whisk it till it is of a good consistence, and be careful it does not curdle. When it is cold it may be put over green codlins, gooseberries, or currants, &c. in pies. N. B. The cream may be perfumed, by adding, when nearly cold, a dessert spoonful of orange flower water, a table spoonful of syrup of roses, and a little ambergrise. Fruit pies, likewise, should be sweetened with sifted loaf sugar, covered with puff or tart paste, and when served up the top to be cut off, the fruit covered with either of the above creams, and small leaves of baked puff paste put round. _Mince Meat._ ROAST, with a paper over it, a fillet of beef cut from the inside of a rump, and when cold chop it small. To two pounds of meat add two pounds of beef suet chopped fine, two pounds of chopped apples, one pound of raisins stoned and chopped, one pound of currants washed and picked, half a pound of citron, a quarter of a pound of candied orange and a quarter of a pound of candied lemon peels cut into small slices; add some beaten cinnamon, mace, cloves, allspice, a small quantity of each, a pint of brandy, and a very little salt. Then mix all the ingredients well together, put