General Satisfaction

Line a pie dish with puff paste. Wet the edge of the paste around the pie dish with a little cold water. Cut the trimmings left, into strips about a half-inch wide and put these around the edge of the dish so as to form two or three layers of paste. Put a layer of preserves in the bottom of the dish, then a layer of stale cake broken into small pieces. Moisten one tablespoonful of flour gradually with one gill of milk; beat until smooth; stir over the fire until it boils and thickens; add one ounce of butter, a teaspoonful of vanilla, and stand away to cool. When cold, add the well-beaten yolk of one egg and sugar to taste. Pour this over the layer of cake, and bake in a quick oven for twenty-five minutes, or until the paste is thoroughly done. Then beat the whites of three eggs to a very stiff froth with two table-spoonfuls of powdered sugar, place them by spoonfuls over the top of the pie, and place again in the oven for a few minutes to brown.

Green Gooseberry Pie

Top and tail the gooseberries. For one quart of gooseberries, line two deep pie dishes with good plain paste; fill with the gooseberries, add nearly one cup of sugar to each pie, cover with an upper crust, and bake in a quick oven forty minutes.

Ripe Gooseberry Pie

Make the same as Green Gooseberry Pie, using one-third less sugar.

Huckleberry Pie

Make the same as Cherry Pie, using two large tablespoon-fuls of sugar instead of four.

Blackberry, raspberry, plum, and strawberry pies are made in the same manner.

Lemon Pie

1 cup of sugar

2 tablespoonfuls of flour

1 egg

1 cup of water Juice and rind of one large lemon

1 soda cracker

Beat the sugar and egg together, then add the water, then the cracker rolled, then the juice and rind of the lemon. Moisten the flour with just a little cold water, and stir it into the other mixture. Line two pie dishes with plain paste, pour in the mixture, cover with an upper crust, and bake in a quick oven for thirty minutes.

Marlborough Pie

6 medium-sized apples

3 eggs

1 cup of sugar

1 tablespoonful of butter (1 oz.) Juice and rind of one lemon 1 cup of cream

2 tablespoonfuls of sherry, if you use wine

Steam the apples until tender, then press them through a sieve, and add to them, while hot, the butter; let stand until cool. When cold, add the yolks of the eggs well beaten, the juice and rind of the lemon, the sugar, cream and sherry. Line two deep pie dishes with plain paste, fill them with this mixture, and bake in a quick oven for thirty minutes. Beat the whites of the eggs to a stiff froth, adding to them gradually two tablespoonfuls of powdered sugar, then heap over the top of the pies, and return them to the oven until a light brown,

Mince Meat

2 pounds of beef (sticking piece best) 2 pounds of layer raisins 2 pounds of currants, picked, washed, and dried 1 pound of citron 2 nutmegs, grated 1/4 ounce of cloves 1 quart of sherry or good home-made currant wine

2 pounds of beefs suet 1/2, pound of candied lemon peel

4 pounds of apples

2 pounds of Sultana raisins

2 pounds of sugar 1/2 ounce of cinnamon 1/4 ounce of mace

1 teaspoonful of salt

1 quart of good brandy

Juice and rind of two oranges Juice and rind of two lemons

Cover the meat with boiling water and simmer gently until tender, then stand away until cold. Shred the suet and chop it fine. Pare, core and chop the apples. Stone the raisins. Shred the citron. When the meat is perfectly cold, chop it fine, and mix all the dry ingredients with it; then add the juice and rinds of the lemons and oranges, mix well, and pack in a stone jar; pour over the brandy and wine, cover closely and stand in a cool place. Mince meat made by this recipe will keep all winter. When ready to use, dip out the quantity desired, and thin with cider or wine.

One word here about cleaning the currants. First put them into a large bowl, and to every pound add a half-cup of flour; mix the flour thoroughly through the currants, and then rub them between the hands until all the stems are rubbed off; put them in a colander, and pour over endless quantities of cold water until all the twigs, gravel stones and sand are washed off; now scald them, then wash again in cold water, drain, spread them on pie dishes, and stand in a cool oven, with the door open, to dry.

Fresh beefs tongue or heart may be boiled, chopped, and used instead of beef, if preferred.