Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

mix with the other meat, and season as you do other mince pies, they do not require any suet. The lower crust of mince pies need not be so rich as the top; always cut several places in the top crust with scissors, to keep the juice from wasting. When you warm mince pies, do it gradually, and do not have the crust scorched. Some prefer them cold. When the pies are very plain, a little preserve syrup, and a glass of wine added is an improvement. Currant Pie. After stemming green currants, scald them, and allow them to stand awhile; pour off the water; have the crust in your plates; put in the currants, sweeten them well; put in a little water, a dust of flour and a little orange peel. Gooseberries are prepared in the same way, but require more sugar. Cherries should not be scalded. Pumpkin Pudding. Choose a yellow pumpkin, with a fine grain, pare and cut it in small pieces, boil it in plenty of water, and take it up as soon as it is done, or it will soak up the water; to a gallon of pumpkin, stewed and mashed, put two quarts of milk, eight eggs, half a pound of butter, half a tea-cup of lemon or rose brandy; nutmeg and sugar to your taste; bake it in deep plates, with a bottom crust. Apple Pudding. Take three pints of stewed apples, well mashed, melt a pound of butter, beat ten eggs with two pounds of sugar, and mix all together with a glass of brandy and wine; pat in nutmeg to your taste, and bake in puff paste. Quince Pudding Take six quinces, pare them, cut them in quarters, and stew them, in a little water with lemon peel; cover them and let them cook gently till soft, when mash, or rub them through a sieve; mix them with sugar till very sweet, season with mace and nutmeg; beat up four eggs and stir in with a pint of cream; bake it in paste. Potato Pudding. Take a pound and a half