The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

them to your taste. Butter your plates, put on a thin under crust, fill the plates, and cover them with a thick crust. Bake them about three quarters of an hour. When done take off the upper crust carefully, and put a piece of butter of the size of a walnut, into each pie, sweeten them to your taste, if not acid enough, squeeze in the juice of part of a lemon, or put in a little tartaric acid, dissolved in a little water. Essence of lemon, nutmeg, or rosewater, are all good spice for apple pies. Apples stewed in new cider, and molasses, with a few quinces and strained, with a little cinnamon in it makes nice pies. Dried apples for pies, should have boiling water turned on them, and stewed till tender, then add a little sour cider, and a little orange peel, and stew them a few moments longer, take them up, put in a little butter, sugar, and the juice and peel of a lemon improve them, they are better for being rubbed through a sieve. Fill your pie plates and bake the pies half an hour. 190. _Mince Pie._ The best kind of meat for mince pies, is neats tongue and feet, and chickens; a shank of beef makes very good pies. Boil your meat till perfectly tender, then take it up, clear it from the bones and gristle, chop it very fine and mix it with double the quantity of chopped apple; if the meat is not fat, put in a little suet or melted butter, moisten it with cider, add cloves, mace, or nutmeg, and cinnamon, to your taste, sweeten it with molasses and sugar, add a little salt. If you wish to have your pies very rich, put in wine or brandy to your taste, the juice and peel of a lemon, the peel should be grated, and stoned raisins and citron cut in small strips. Bake the pies in shallow plates. Make apertures in the upper crust, before you cover the pies. Bake the pies from half, to three quarters of