Page:The "Sure to Rise" Cookery Book - 3rd ed.djvu/19



—Mince meat, a sufficiency, and puff or short paste Recipes (see page 18).

Roll out the paste to a suitable thickness, line with it the patty pans, previously well buttered, put in each sufficient mince meat, make lids of paste, cover over, press lightly at the edges, neatly trim round with a knife, and bake in a moderately quick oven. When done, sprinkle with powdered white sugar.

indent=2|* 2 lbs. apples (pared and cored)

2 lbs. raisins (stoned)

2 lbs. currants

2 lbs. suet (chopped fine)

lb. mixed candied peel (chopped)

lb. sugar

pint brandy (or 1 breakfast cup)

pint sherry (or breakfast cup)

1 small nutmeg (grated)

1 dessertspoonful powdered cinnamon

1 dessertspoonful salt

The juice of two small oranges

The juice of two small lemons

The peel of one each grated

Put apples and raisins through mincer, then mix with all other ingredients well together, put into jars, with piece of paper on top dipped in brandy, then cover.

indent=2|* 2 tablespoonfuls marmalade

2 eggs

2 ozs. butter

Melt the butter, beat the eggs, and add to marmalade. Line patty pans with puff paste (see recipe page 18), pour in the mixture, and bake in a quick oven.