The royal baker and pastry cook : $b A manual of practical cookery

of Chocolate=, in any and every form, can make this addition to a common custard pie. Beat 1 egg to a stiff froth, then add pulverized sugar and grated chocolate with ½ teaspoon extract vanilla; spread this on the top of the pie and let it harden for a moment in the oven. Or you may prepare it in still another way. Put the chocolate in a basin on the back of the stove, and let it melt (do not put a drop of water with it); when melted beat 1 egg and some sugar in with it. In the latter case it will be a regular chocolate brown in color, and in the other a sort of gray. =Mince Pie.=—Paste, 3, 2 cups mince-meat. =Mince-meat.=—7 pounds currants, 3½ pounds peeled and cored apples, 3½ pounds beef, 3½ pounds suet, ½ pound each citron, lemon, and orange peel, 2½ pounds coffee sugar, 2 pounds raisins, 4 nutmegs, 1 ounce cinnamon, ½ ounce each cloves and mace, 1 pint brandy, and 1 pint white wine. Wash currants, dry, pick them; stone the raisins; remove skin and sinews from beef and suet. Chop each ingredient, separately, very fine; put into large pan as they are finished, finally adding spices, brandy, and wine; thoroughly mix together; pack in jars; store in cold, dry place. This mince-meat will keep from 12 to 18 months. The fruit should never be floured in making mince pie. =Mince-meat, 2.=—2 pounds currants, 5 pounds peeled and cored apples, 2 pounds lean boiled beef, 1 pound beef suet, ¾ pound citron, 2½ pounds coffee sugar, 2 pounds raisins, 1 pound seedless raisins, 2 tablespoons cinnamon, 1 nutmeg, 1 tablespoon each mace, cloves, and allspice, 1 pint each Madeira wine and brandy. Wash currants, dry, pick them; stone the raisins; remove skin and sinews from the beef. Chop each ingredient up, separately, very fine; place as soon as done in large pan, finally adding spices, Madeira, and brandy; mix thoroughly; pack in jars; keep in cold place. =Peach Tart.=—For each large peach allow 1 tablespoon sugar and 1 tablespoon water.