Put apples and raisins through mincer, then mix with all other ingredients well together, put into jars, with piece of paper on top dipped in brandy, then cover.
MARMALADE CHEESE CAKES.
- 2 tablespoonfuls marmalade
- 2 eggs
- 2 ozs. butter
Melt the butter, beat the eggs, and add to marmalade. Line patty pans with puff paste (see recipe page 18), pour in the mixture, and bake in a quick oven.
PLAIN PUFF PASTRY.
- ½ lb. flour
- 7 ozs. butter
- ½ teaspoonful Edmonds’ Baking Powder
- Water to mix
Mode.—Place the flour on a pastry-board with the butter, chop the butter into the flour with a knife, then put into a basin, add baking powder, and sufficient water to make a soft dough. Roll out several times.
SHORT PASTRY.
- 1 breakfastcup flour, pinch salt
- 4 ozs. butter or lard
- ½ teaspoonful Edmonds’ Baking Powder
- Water to mix
Mode.—Rub the butter into the flour, add salt, baking powder, and water a little at a time to make a firm dough. Roll out to required thickness.