ater.

Soak agar-agar as for Orange Jelly. Cook fruit with 1/2 pint water until
well done. Strain through muslin. Warm the agar-agar until dissolved in 1
gill of water. Put the fruit juice, sugar, and agar-agar into a saucepan.
If liquid measures less than 1-1/2 pints, add enough water to make up
quantity. Bring to the boil, pour through a hot strainer into wet mould.
Turn out when cold and serve.

22. MINCEMEAT.

1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. castor sugar,
1/4 lb. nutter, 1/2 a nutmeg, grated rind of 2 lemons, 1-1/2 lb. apples.

Well wash all the dried fruit in warm water, and allow to dry thoroughly
before using. Stone the raisins, pick the sultanas, and rub the currants
in a cloth to remove stalks. Wash and core the apples, but do not peel
them. Put all the fruit and apple through a fine food-chopper. Add the
sugar, grated lemon rind, and nutmeg. Lastly, melt the nutter and add.
Stir the mixture well, put it into clean jars, and tie down with parchment
covers until needed for mince pies.

23. NUT PASTRY.

Flake brazil nuts or pine-kernels in a nut mill, or chop very finely by
hand. Do not put them through the food-chopper, as this pulps them
together, and the pudding will be heavy. Allow 1 heaped cup of flaked nuts
to 2 level cups of flour. Mix to a paste with cold water. Roll out very
lightly. Cover with chopped apple and sugar, or apples and sultanas, or
jam. Roll up. Tie loosely in a floured pudding-cloth. Put into
fast-boiling water and boil for 1 hour.

24. PLAIN PUDDING.

1 lb. flour, 3 ozs. nutter, a full 1/2 pint water.

Rub the nutter very lightly into the flour, or chop like suet and mix in.
Add the water gradually, and mix well. Put into a pudding-basin, and boil
or steam for 3 hours. Turn out and serve with golden syrup, lemon sauce or
jam.

25. PLUM PUDDING, CHRISTMAS.

1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. cane sugar,
1/2 lb. flour, 1/4 lb. sweet almonds, 1/4 lb. grated carrot, 1/4 lb.
grated apple, 1/4 lb. nutter, grated rind of 2 lemons, 1/2 a nutmeg.

Well wash the raisins, sultanas and currants in hot water. Don't imagine
that this will deprive them of their goodness. The latter is all inside
the skin. What comes off from the outside is dirt, and a mixture of syrup
and water through which they have been passed to improve their appearance.
Rub the currants in a cloth to get off the stalks, pick the stalks from
the sultanas,