them
in a colander, or sieve. Next, place the flour in a pan, or on the
table, make a hollow in the middle with your fist, place the salt and
the baking-powder in it, pour in the water to dissolve them, then add
the butter; mix all together by working the ingredients with the fingers
of both hands, until the whole has become a firm, smooth, compact kind
of paste. You now put the cleaned rhubarb into a pie-dish, with the
sugar and a gill of water, roll out the paste to the exact size of the
dish, and after wetting the edges of the dish all round, place the
rolled-out paste upon it, and by pressing the thumb of the right hand
all round the upper part of the edge, the paste will be effectually
fastened on, so as to prevent the juice from running out at the sides; a
small hole the size of a sixpence must be made at the top of the pie,
for ventilation, or otherwise the pie would burst. Bake the pie for an
hour and a quarter.

No. 99. FRUIT PIES IN GENERAL.

All kinds of fruit pies are made as shown in the foregoing Number.

No. 100. A CHEAP KIND OF MINCE-MEAT.

Ingredients, eight ounces of stoned raisins, eight ounces of washed and
dried currants, one pound of tripe, one pound of apples, one pound of
chopped suet, four ounces of shred candied peel, one pound of moist
sugar, one ounce of allspice, the juice and the chopped rind of three
lemons, half a gill of rum. First chop the raisins, currants, apples,
and the tripe all together, or separately, until well mixed; then place
these in a pan, add the remainder of the ingredients, mix them
thoroughly until well incorporated with each other; put the mince-meat
into a clean dry stone jar, tie some thick paper, or a piece of bladder
over the top, and keep it in a cool place till wanted for use.

No. 101. MINCE-PIE PASTE.

Ingredients, one pound of flour, eight ounces of butter or lard, three
gills of water, half an ounce of salt, a tea-spoonful of baking-powder.
Place the flour on the table, hollow out a hole or well in the centre
with your fist, place the salt and baking-powder in this, add the water
and the butter, work all together lightly with the fingers, without
positively absorbing or entirely uniting the butter with the flour,
but, on the contrary, keeping the butter in distinct pieces here and
there; then roll up the paste in the form of a ball of dough, spread it
out on the floured table, and, with a rolling-pin, roll it out to the
extent of eighteen inches