Green Currants and Gooseberries.
These require a great deal of sugar, at least two thirds as much in measure as of fruit. Currant pies should be made in a deep plate or a pudding dish, and with an upper crust.
Gooseberries should be stewed like cranberries, sweetened to suit the taste, and laid upon the under crust, with strips placed diagonally across the top, as directed for the cranberry tarts. Currants that are almost ripe make a nice pie, and require the same measure of sugar as blackberries.
Lemon.
Make a nice paste, and lay into two medium-sized plates; then prepare the following mixture. To the juice, and grated rind of one lemon, made very sweet with white sugar, add three well-beaten eggs, and a piece of butter half the size of an egg, melted. Stir these ingredients together, then add a pint of rich milk, or thin cream, stirring very fast. Fill the plates and bake immediately.
Another.
An egg, a lemon, and a cup of sugar prepared as directed in the last receipt; then add half a cup of water, and two small crackers, pounded and sifted. Bake in a plate, with a paste.
Rich Mince.
To one beef's tongue, allow a pound of suet, a pound of currants, another of raisins, a pound and a quarter of sugar, half a pound of citron, eight large apples, a quart of wine or boiled cider, salt, a nutmeg, cinnamon, cloves, the juice and pulp of a lemon, and the rind chopped fine. Let the meat be chopped very fine, then add the apples and chop them fine also. Put the sugar into the cider or wine, and just boil it up so as to skim off the top; let it stand a few minutes, and then pour it off into a pan containing all the other ingredients. Be careful, in pouring it, not to disturb any sediment there may be from the sugar. Use loaf sugar if you choose.