nful of pepper; three
tablespoonfuls of ground cinnamon; two of allspice; one of clove; one of
mace; three grated nutmegs; grated rind and juice of three lemons; a
cupful of chopped, candied orange or lemon peel.

Mix spices and salt with sugar, and stir into the meat and suet. Add the
apples, and then the cider and other wetting, stirring very thoroughly.
Lastly, mix in the fruit. Fill and bake as in apple pies. This mince-meat
will keep two months easily. If it ferments at all, put over the fire in a
porcelain-lined kettle, and boil half an hour. Taste, and judge for
yourselves whether more or less spice is needed. Butter can be used
instead of suet, and proportions varied to taste.

RAMMEKINS, OR CHEESE STRAWS.

One pound of puff paste; one cup of good grated cheese. Roll the paste
half an inch thick; sprinkle on half the cheese; press in lightly with the
rolling-pin; roll up, and roll out again, using the other half of the
cheese. Fold, and roll about a third of an inch thick. Cut in long, narrow
strips, four or five inches long and half an inch wide, and bake in a
quick oven to a delicate brown. Excellent with chocolate at lunch, or for
dessert with fruit.

* * * * *

PUDDINGS BOILED AND BAKED.

For boiled puddings a regular pudding-boiler holding from three pints to
two quarts is best, a tin pail with a very tight-fitting cover answering
instead, though not as good. For large dumplings a thick
pudding-cloth--the best being of Canton flannel, used with the nap-side
out--should be dipped in hot water, and wrung out, dredged evenly and
thickly with flour, and laid over a large bowl. From half to
three-quarters of a yard square is a good size. In filling this, pile the
fruit or berries on the rolled-out crust which has been laid in the middle
of the cloth, and gather the edges of the paste evenly over it. Then
gather the cloth up, leaving room for the dumpling to swell, and tying
very tightly. In turning out, lift to a dish; press all the water from the
ends of the cloth; untie and turn away from the pudding, and lay a hot
dish upon it, turning over the pudding into it, and serving at once, as it
darkens or falls by standing.

In using a boiler, butter well, and fill only two-thirds full that the
mixture may have room to swell. Set it in boiling water, and see that it
is kept at the same height, about an inch from the top. Cover the outer
kettle that the steam may be kept in. S