Mix in order given and strain into a deep plate lined with paste.

MINCE MEAT (English)

Thoroughly clean the currants and raisins, cut up the citron in small pieces, remove the skin from and cut the suet up fine; place these with the lemon and orange peel, currants, raisins and candied lemons in an earthen jar; chop the apples and add them, trim the meat so that it will be lean and clear (see that it weighs four pounds when trimmed), chop this and add to the rest; then add sugar and spice, mix all together; then add brandy and cover the jar. Over it place a cloth and tie firmly, so as to exclude the air and prevent the evaporation of the brandy. The mince meat should be kept in a cold place. It is better to stand a week after being made.

COCOANUT PIE

Cream a half cupful of butter with two teacupfuls of powdered sugar, and beat in a half grated cocoanut. Fold in lightly the stiffened whites of six eggs, turn into a deep pie dish, lined with puff paste, and bake in a quick oven. Eat cold with powdered sugar and cream.

LEMON-RAISIN PIE

Cook ⅔ cup ground seeded raisins in 1¼ cups water about 20 minutes. Mix 2 tablespoonfuls each Gold Medal Flour and cornstarch with ⅔ cup sugar, dilute with 4 tablespoonfuls water, add to raisins and cook until smooth and clear. Take from fire, add 3 tablespoonfuls lemon juice, grated rind of 1 lemon, 1 tablespoonful butter and yolks 2 eggs slightly beaten. Bake in crust as custard pie. When crust is well baked and filling firm cover with meringue from stiffly beaten whites 2 eggs, 2 tablespoonfuls powdered sugar and ¾ teaspoonful lemon extract.