g. It may be sweetened and cooled in moulds, turned out
in a deep dish, and surrounded with rich milk, with raspberry marmalade
stirred into it, and strained to keep back the seeds--or the milk may be
seasoned with wine and sugar.

* * * * *

TO MAKE PUFF PASTE.

Sift a quart of flour, leave out a little for rolling the paste, make up
the remainder with cold water into a stiff paste, knead it well, and
roll it out several times; wash the salt from a pound of butter, divide
it into four parts, put one of them on the paste in little bits, fold it
up, and continue to roll it till the butter is well mixed; then put
another portion of butter, roll it in the same manner; do this till all
the butter is mingled with the paste; touch it very lightly with the
hands in making--bake it in a moderate oven, that will permit it to
rise, but will not make it brown. Good paste must look white, and as
light as a feather.

* * * * *

TO MAKE MINCEMEAT FOR PIES.

Boil either calves or hogs' feet till perfectly tender, rub them through
a colander; when cold, pass them through again, and it will come out
like pearl barley; take one quart of this, one of chopped apples, the
same of currants, washed and picked, raisins stoned and cut, of good
brown sugar, suet nicely chopped, and cider, with a pint of brandy; add
a tea-spoonful of pounded mace, one of cloves and of nutmegs; mix all
these together intimately. When the pies are to be made, take out as
much of this mixture as may be necessary; to each quart of it, add a
tea-spoonful of pounded black pepper, and one of salt; this greatly
improves the flavour, and can be better mixed with a small portion than
with the whole mass. Cover the moulds with paste, put in a sufficiency
of mince-meat, cover the top with citron sliced thin, and lay on it a
lid garnished around with paste cut in fanciful shapes. They may be
eaten either hot or cold, but are best when hot.

* * * * *

TO MAKE JELLY FROM FEET.

Boil four calfs' feet, that have been nicely cleaned, and the hoofs
taken off; when the feet are boiled to pieces, strain the liquor through
a colander, and when cold, take all the grease off, and put the jelly in
a skillet, leaving the dregs which will be at the bottom. There should
be from four feet, about two quarts of jelly: pour into it one quart of
white wine, the juice of six fresh lemons strai