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Classic
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page 158
likewise minced: to these add of mace and cinnamon a quarter of an ounce each,
and eight cloves, in finest powder, three pounds of the finest powder sugar,
three quarters of an ounce of salt, the rinds of four and juice of two lemons,
half a pint of port, the same of brandy. Mix well, and put into a deep pan.
Have ready washed and dried four pounds of currants, and add as yon make the
pies, with candied fruit.
Lemon Mince Pies.
Squeeze a large lemon, boil the outside till tender enough to beat to a mash,
add to it three large apples chopped, and four ounces of suet, half a pound of
currants, four ounces of sugar; put the juice of the lemon, and candied fruit,
as for other pies. Make a short crust, and fill the pattypans as usual.
Egg Mince Pies.
Boil six eggs hard, shred them small; shred double the quantity of suet: then
put currants washed and picked one pound, or more, if the eggs were large; the
peel of one lemon shred very fine, and the juice, six spoon-full of sweet wine,
mace, nutmeg, sugar, a very little salt: orange, lemon, and citron, candied.
Make a light paste for them.
Currant and Raspberry.
For a tart, line the dish, put sugar and fruit, by bars across, and bake.
Light Paste for Tartu and Cheesecakes.
Beat the white of an egg to a strong froth; then mix it with as much water as
will make three quarters of a pound of fine flour into a very stiff paste; roll
it very thin, then lay the third part of half a pound of butter upon it in
little bits; dredge it with some flour left out at first, and roll it up tight.
Roll it out again, and put the same proportion of butter; and so proceed till
all be worked up.
Iceing for Tarts.
Beat the yolk of an egg and some melted butter well together, wash the tarts
with a feather, and sift sugar over
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