MINCE PIES.
Ingredients.—Good puff-paste, mincemeat. Mode.—Make some good puff-paste by recipe; roll it out to the thickness of about ¼ inch, and line some good-sized patty-pans with it; fill them with mincemeat, cover with the paste, and cut it off all round close to the edge of the tin. Put the pies into a brisk oven, to draw the paste up, and bake for 25 minutes, or longer, should the pies be very large; brush them over with the white of an egg, beaten with the blade of a knife to a stiff froth; sprinkle over pounded sugar, and put them into the oven for a minute or two, to dry the egg; dish the pies on a white d’oyley, and serve hot. They may be merely sprinkled with pounded sugar instead of being glazed, when that mode is preferred. To re-warm them, put the pies on the patty-pans, and let them remain in the oven for 10 minutes or ¼ hour, and they will be almost as good as if freshly made. Time.—25 to 30 minutes; 10 minutes to re-warm them. Average cost, 4d. each. Sufficient—½ lb. of paste for 4 pies. Seasonable at Christmas time.
MINCE PIES.