dish, with the juice of half a lemon, a
quarter of a pound of moist or pounded loaf sugar, to a quart of
cranberries. Cover it with puff (No. 1) or tart paste (No. 4), and bake
it three quarters of an hour; if tart paste is used, draw it from the
oven five minutes before it is done, and ice it as No. 31, return it to
the oven, and send it to table cold.

_Mince Pies._--(No. 38.)

Sheet with tart paste (No. 4), half a dozen of tin pans of any size you
please; fill them with mince meat (No. 39), and cover with puff paste, a
quarter of an inch thick; trim round the edges with a knife, make an
aperture at the top with a fork, bake them in a moderate-heated oven,
and send them to table hot, first removing the tin.

N.B. Some throw a little sifted loaf sugar over.

_Mince Meat._--(No. 39.)

Two pounds of beef suet, picked and chopped fine; two pounds of apple,
pared, cored, and minced; three pounds of currants, washed and picked;
one pound of raisins, stoned and chopped fine; one pound of good moist
sugar; half a pound of citron, cut into thin slices; one pound of
candied lemon and orange-peel, cut as ditto; two pounds of ready-dressed
roast beef, free from skin and gristle, and chopped fine; two nutmegs,
grated; one ounce of salt, one of ground ginger, half an ounce of
coriander seeds, half an ounce of allspice, half an ounce of cloves, all
ground fine; the juice of six lemons, and their rinds grated; half a
pint of brandy, and a pint of sweet wine. Mix the suet, apples,
currants, meat-plums, and sweetmeats, well together in a large pan, and
strew in the spice by degrees; mix the sugar, lemon-juice, wine, and
brandy, and pour it to the other ingredients, and stir it well together;
set it by in close-covered pans in a cold place: when wanted, stir it up
from the bottom, and add half a glass of brandy to the quantity you
require.

N.B. The same weight of tripe is frequently substituted for the meat,
and sometimes the yelks of eggs boiled hard.

_Obs._--The lean side of a buttock, thoroughly roasted, is generally
chosen for mince meat.

_Cheesecakes._--(No. 40.)

Put two quarts of new milk into a stew-pan, set it near the fire, and
stir in two table-spoonfuls of rennet: let it stand till it is set (this
will take about an hour); break it well with your hand, and let it
remain half an hour longer; then pour off the whey, and put the curd
into a colander to drain; when quite dry, put it in a mortar, and pound
i