Roll paste one-eighth of an inch thick, cover inverted tin patty pans or individual pie dishes, trim paste evenly, and press down the edge firmly; prick with a fork, place on a baking sheet, and bake in a hot oven about twelve minutes. Remove pans, and fill with any cooked fruit mixture, berries, or creamed meats or vegetables.

622.—PIE SHELL

Roll paste one-quarter inch thick, cover an inverted tin pie plate, trim, and press the edges firmly; prick with a fork, place on a baking sheet, and bake in a hot oven about fifteen minutes. Fill with cooked pie mixtures and cover with a meringue, or garnish with bits of pastry which have been cut in fancy shapes and baked.

623.—TART SHELLS

Roll Rich Paste (see No. 620) one-third of an inch thick, cut into small rounds, moisten the edges of half of them with cold water, cut out the centers of the other half with a small cutter, place upon whole rounds, and press firmly together; chill, and bake in a hot oven about twenty minutes. Fill with jelly, jam, or fruit paste. When shells are to be filled with creamed meats, etc., cut with a larger cutter.

624.—MINCE MEAT

4 cups cooked beef chopped1 pound citron shredded
2 cups chopped suet2 tablespoons salt
8 cups chopped apples1 tablespoon cinnamon
1 cup brown sugar1 tablespoon mace
2 cups molasses1 teaspoon clove
1 glass tart jelly1 teaspoon allspice
1½ pounds seeded raisins½ teaspoon pepper
1 pound washed currants1 quart boiled cider

Mix, and cook slowly about two hours, stirring frequently. One cup of chopped cranberries may be substituted for the jelly. Store in jars or in a stone crock. If mince meat grows dry by standing, moisten with a little coffee.

625.—MOCK MINCE MEAT (Uncooked)

1½ cups chopped apples½ teaspoon cinnamon
¼ cup raisins seeded and chopped½ teaspoon mace
¼ cup cranberries chopped¼ teaspoon clove
¼ cup currants¾ cup brown sugar
1 tablespoon citron shredded¼ cup vinegar
¼ cup beef fat melted½ cup coffee
½ teaspoon salt