[667.] Florentinian Paste.— Sift 1 pound flour on a pastry board, make a hollow in center, put in 1 cup butter, 1 cup sugar, 5 ounces grated chocolate, 2 whole eggs and the yolks of 5 hard boiled eggs rubbed through a sieve; add a little cinnamon and vanilla; knead this into a smooth paste and let it stand for 1 hour in a cool place before using.
[668.] Almond Paste.— Pour boiling water over ½ pound almonds, remove the brown skins, let the almonds lay in cold water for 24 hours and change the water 2 or 3 times; then pound the almonds in a wedgewood mortar with 2 tablespoonfuls water and the juice of ½ lemon; press them through a sieve and mix with ½ pound powdered sugar into a stiff paste; put the paste into a porcelain-lined saucepan and stir over the fire until it loosens itself from bottom of saucepan; remove the paste from the fire and when cold put some powdered sugar on a pastry board, lay the paste on the sugar and work it into a round ball; then set it in a cool place 1 hour before using.
[669.] Boiled Paste (Paté à choux).— Place a saucepan with 1 pint water or milk over the fire and add 1 cup butter, 1½ tablespoonfuls sugar, ¼ teaspoonful salt and the peel of 1 lemon; as soon as it boils sprinkle in slowly, stirring constantly, 1 pint sifted flour; continue stirring until it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish and let it cool; then mix it by degrees with 8 whole eggs and use for cream cakes, chocolate eclairs and other small cakes.
[670.] Nudels.— Sift 1 cup flour in a bowl and add a pinch of salt, a piece of butter the size of a hazel nut, 1 egg and 1 tablespoonful water; mix this into a stiff paste and work it well on a board so it does not stick to the hands; then divide it into 4 equal parts; roll each part out as thin as paper and let them lay on a board to dry for 10 minutes; then cut them into strips 1 inch wide; lay 4 strips over one another and cut them as fine as possible, like fine straws; when all are cut scatter the nudels all over the board and let them lay till dry; then use or put them away in a box; they will keep for some time. The yolks of 2 eggs may be used instead of 1 whole egg. Nudels are used for puddings or souflées and serve as a dessert; they are also largely used in soup. They should always be put into boiling water, soup or milk and boiled 10 minutes when wanted for use.
[671.] Mince Pie.— 1 pound finely chopped boiled beef, ½ pound finely chopped suet, 1 pound well washed and dried currants, 1 pound stoned raisins, 1 pound finely cut citron, 1 pound sugar, ½ teaspoonful salt, the juice and a little grated rind of 2 oranges, the juice and grated rind of 1 lemon, 1 pint cider, ½ pint brandy, ½ pint sherry wine, 1 teaspoonful ground cloves, 1 teaspoonful cinnamon, 1 teaspoonful mace, 1 grated nutmeg and 3 pounds finely chopped apples; mix all the ingredients well together and use; sufficient for 6 good sized pies. If this mince meat, is to be kept for any length of time omit the apples and fill the mince meat into glass jars; close tightly and keep them in a cool place. It will then keep all winter. When wanted to make pies of take 1 jar at a time and mix the mince meat with an equal portion of chopped apples; line 2 pie plates with rich pie crust, fill them with the mince meat, cover with same crust as directed (see Directions for Pies), cut a small opening in center and one on each side of upper crust and place the pie in a medium hot oven to bake; when done remove it from oven and pour a little good brandy in center, sides and openings and serve warm. Mince pies will keep in a cool place for two weeks, but they should always be put for 10 or 15 minutes in the oven to heat through before serving. For a large quantity of mince meat put 8 pounds beef off the round in a kettle of boiling water, add 1 tablespoonful salt and boil till tender; when done remove the kettle from the fire and set aside to cool; then take out the meat, remove all skin, fat and hard part and chop the meat as fine as possible; then weigh the chopped meat and take for each pound the same ingredients as in above recipe; put it away in well closed jars without the apples.
[672.] Mock Mince Pie.— 3 finely rolled soda crackers, 1 cup well washed currants, ½ cup stoned raisins, ½ cup finely cut citron, ½ teaspoonful ground cloves, 1 teaspoonful cinnamon, ½ grated nutmeg, ½ teaspoonful salt, 1 tablespoonful butter, ½ cup sugar, ½ cup molasses, ½ cup brandy or wine, the juice of 1 orange and a little grated rind, the juice and grated rind of ½ lemon and ¼ pound dried apples; wash and stew the dried apples till tender; add the ½ cup sugar and sufficient boiling water to make 3 cupfuls stewed apples; set aside to cool; then mix them first with the rolled soda crackers, by degrees with all the other ingredients and use as directed for pies; sufficient for 3 medium sized pies or 2 large ones. A good plan is to leave a small opening in center of upper crust and when the pies are done pour a little brandy into it.
[673.] Apple Pie, No. 1.— Line a pie plate with crust as directed (see Directions for Pies); pare, quarter and cut greening or pippin apples into fine slices; fill the plate with apples, sprinkle over some sugar (about 2 tablespoonfuls for a medium sized pie), cover with crust and bake till apples are done and the crust has attained a delicate light brown color. If the flavor is liked a pinch of cinnamon and nutmeg may be added. In the spring of the year the juice of ½ lemon squeezed over the apples of each pie is a great improvement, as the apples have lost a great part of their flavor. Apple pies are best when eaten the same day they are baked. If they stand over till next day they should be put in the oven for about 10 minutes 1 hour before serving. They will then be as good as fresh pies; otherwise the crust is apt to be tough.
[674.] Apple Pie, No. 2.— Make an apple pie the same as in foregoing recipe; put ½ tablespoonful butter in small bits over the apples, grate over a very little nutmeg and a pinch of cinnamon, add no sugar, leave a small opening in center of upper crust and bake until done; in the meantime boil 1 cup sugar with ½ cup water 5 minutes; when the pie is done put a small funnel in the opening in center of upper crust and pour the syrup carefully through it into the pie; set the pie aside and serve when cold. The pie plate should be deep and large for this pie.
[675.] Apple Pie, No. 3.— Line a large, deep pie plate with fine pie crust, fill the plate with finely cut tart apples, sprinkle over ½ cup sugar, dust over a little flour and cover with crust; leave a small opening in center of upper crust and bake till done; 10 minutes before the pie is taken from the oven put a small funnel in the opening in the center of upper crust and pour carefully ½ cup sweet hot cider through the funnel into the pie; when done remove the pie from oven and serve when cold. Another way is:—Stew the apple peels and cores in water till tender; then strain them through a coarse bag, return the liquid to saucepan and boil 10 minutes; then add for 1 cup liquid 1 cup sugar, boil 10 minutes longer and pour the hot syrup into the pie in place of cider.
[676.] Apple-Citron Pie.— Line a deep pie plate with rich pie crust, fill it with finely cut tart apples, lay small pieces of butter between the apples, sprinkle over each pie ½ cup sugar and ½ cup finely cut citron, add 2 tablespoonfuls currant or apple jelly, cover with crust and bake till done.