Mock Mince-Meat. ✠
- 6 soda crackers—rolled fine.
- 2 cups cold water.
- 1 cup molasses.
- 1 cup brown sugar.
- 1 cup sour cider.
- 1½ cup melted butter.
- 1 cup raisins—seeded and chopped.
- 1 cup currants.
- 2 eggs—beaten light.
- 1 tablespoonful cinnamon and allspice mixed.
- 1 teaspoonful nutmeg.
- 1 teaspoonful cloves.
- 1 teaspoonful salt.
- 1 teaspoonful black pepper.
- 1 wineglass of brandy.
“Mince-pie in summer is a pleasant rarity,” was the remark of a party of hungry travellers, in semi-apology for the fact that every plate made a return journey to the comely landlady, who was dispensing generous triangles of pie. She smiled gratifiedly, but said nothing in reply, until, when the gentlemen had strolled off to the woods with their cigars, she came upon me, seated alone on the piazza, and grew confidential under the influence of that sort of free-masonic understanding housekeepers have with one another, almost at sight.
“I had to laugh,” said the good soul, “when they praised my mince-pies. They’re healthfuller in summer time than the real thing.”
I took down the receipt on the spot from her lips. If any one doubts the merits of the counterfeit, let her do as I did—try it.
Apple Pie (No. 1.) ✠
Pare, core, and slice ripe, tart winter apples—Pippins, Greenings, or Baldwins—line your dish with a good crust, put in a layer of fruit, then sprinkle light-brown sugar thickly over it, scatter half a dozen whole cloves upon this, lay on more apples, and so on, until the dish is well filled. Cover with crust and bake. Sift powdered sugar over the top before sending to table.
Apple Pie (No. 2.) ✠
Stew green or ripe apples, when you have pared and cored them. Mash to a smooth compote, sweeten to taste, and, while hot, stir in a teaspoonful butter for each pie. Season with nutmeg. When cool, fill your crust, and either cross-bar the top with strips of paste, or bake without cover.