ples, pared and
cored, two pounds of moist sugar, half a pound of candied orange-peel,
and a quarter of a pound of citron, the grated rinds of three lemons,
one grated nutmeg, a little mace, half an ounce of salt, and one
teaspoonful of ginger. After having minced the fruit separately, mix
all well together with the hand; then add half a pint of French brandy
and the same of sherry. Mix well with a spoon, press it down in jars,
and cover it with a bladder.

GOOD MINCE PIES.--Six pounds beef; 5 pounds suet; 5 pounds sugar;
2 ounces allspice; 2 ounces cloves; 3/4 pound cinnamon; 1/2 pint
molasses; 1-1/4 pounds seedless raisins; 2 pounds currants; 1/2 pound
citron chopped fine; 1 pound almonds, chopped fine; 2 oranges; 1
lemon-skin, and all chopped fine; 2 parts chopped apples to one of
meat; brandy and cider to taste.

MOCK MINCE PIES.--One teacup of bread; one of vinegar; one of water;
one of raisins; one of sugar; one of molasses; one half-cup of butter;
one teaspoon of cloves; one of nutmeg; one of cinnamon. The quantity
is sufficient for three pies. They are equally as good as those made
in the usual way.

POTATO PASTY.--Boil and peel and mash potatoes as fine as possible;
mix them with salt, pepper, and a good bit of butter. Make a paste;
roll it out thin like a large puff, and put in the potato; fold over
one half, pinching the edges. Bake in a moderate oven.

POTATO PIE.--Skin some potatoes and cut them in slices; season them;
and also some mutton, beef, pork or veal, and a lump of butter. Put
layers of them and of the meat. A few eggs boiled and chopped fine
improves it.

VEAL AND HAM PIE.--Cut about one pound and a half of veal into thin
slices, as also a quarter of a pound of cooked ham; season the veal
rather highly with white pepper and salt, with which cover the bottom
of the dish; then lay over a few slices of ham, then the remainder of
the veal, finishing with the remainder of the ham; add a wineglassful
of water, and cover with a good paste, and bake; a bay-leaf will be an
improvement.

VINEGAR PIE.--Five tablespoons vinegar, five sugar, two flour, two
water, a little nutmeg. Put in dish and bake.

* * * * *

HOW TO MAKE PRESERVES
OF VARIOUS KINDS

APPLE JAM.--Fill a wide jar nearly half full of water; cut the apples
unpeeled into quarters, take out the core, then fill the jar with the
apples; tie a paper over it, and put it into a slow oven. When quite
soft