in length, by eight inches wide; then fold the
paste in three equal folds, roll it out the reverse way, fold it up
again as before, and after repeating the rolling out and folding up a
third time, the paste will be ready for use.

No. 102. TO MAKE A MINCE-PIE.

Having prepared the paste according to the directions given in the
foregoing Number, divide it in two equal parts, roll these out either
round or square, place one of the flats on a tin baking-dish, wet all
round the edge of the paste, spread some of the mince-meat about half an
inch thick all over the paste to within an inch of its edge, then cover
all in by laying the other flat of paste evenly upon the whole, press
all round the edge of the pie with your thumb to secure the mince-meat
from running out at the sides, score the pie neatly over the surface, in
the form of reversed strokes, and bake it for an hour.

No. 103. JAM TART.

Prepare some paste, as in No. 101, and use this to make a jam tart, as
directed for making a mince-pie, using any kind of common jam, instead
of mince-meat, for the purpose.

No. 104. BAKED APPLE DUMPLINGS.

Ingredients, one pound of flour, four ounces of chopped suet, half a
pint of water, a pinch of salt, eight or ten large apples peeled. With
the above ingredients prepare some suet paste, as directed in No. 97;
divide the paste into about eight equal parts, first make these into
balls with the hand, and then roll them out with a rolling-pin to the
size of a large saucer, envelop an apple in each flat of paste, and,
wetting the edges with water, gather them round in a purse-like form,
and twist the ends tightly together to fasten them securely. The
dumplings, thus formed, must be placed on the twisted end, at equal
distances of three inches apart from each other, upon a tin baking-dish,
and baked in the oven for about three-quarters of an hour.

No. 105. PANCAKES FOR SHROVE TUESDAY.

Ingredients, twelve ounces of flour, three eggs, one pint of milk, a
tea-spoonful of salt, a little grated nutmeg, and chopped lemon-peel.
First, put the flour into a basin, hollow out the centre, add the salt,
nutmeg, lemon-peel, and a drop of milk, to dissolve them; then break in
the eggs, work all together, with a spoon, into a smooth soft paste, add
the remainder of the milk, and work the whole vigorously until it forms
a smooth liquid batter. Next, set a frying-pan on the fire, and, as soon
as it gets hot, wipe it out clean with a