- 3½ breakfastcups flour
- 1 breakfastcup sugar
- ½ breakfastcup butter
- 4 eggs
- 1 cup milk
- 3 teaspoonfuls Edmonds’ Baking Powder
- ½ teaspoonful salt
Beat sugar and eggs together in a separate basin, rub butter into flour, add salt and baking powder, mix well, then mix flour with the eggs and sugar, roll out, cut into rounds, and fry in hot lard; serve hot.
“LOVE IN A ——”
- “Do you love me?” said the cup to the custard.
- “I’m just brimming up in you,” replied the custard.
- “You sweet thing,” answered the cup.
- “Delightful.”
A Golden Rule.—Hold fast to that which is good.
MINCE PIES.
Ingredients.—Mince meat, a sufficiency, and puff or short paste Recipes (see page 18).
Roll out the paste to a suitable thickness, line with it the patty pans, previously well buttered; put in each sufficient mince meat, make lids of paste, cover over, press lightly at the edges, neatly trim round with a knife, and bake in a moderately quick oven. When done, sprinkle with powdered white sugar.
MINCE MEAT.
- 2 lbs. apples (pared and cored)
- 2 lbs. raisins (stoned)
- 2 lbs. currants
- 2 lbs. suet (chopped fine)
- ¾ lb. mixed candied peel (chopped)
- ½ lb. sugar
- ½ pint brandy (or 1 breakfastcup)
- ¼ pint sherry (or ½ breakfastcup)
- 1 small nutmeg (grated)
- 1 dessertspoonful powdered cinnamon
- 1 dessertspoonful salt
- The juice of two small oranges
- The juice of two small lemons
- The peel of one each grated