Mix spices and salt with sugar, and stir into the meat and suet. Add the
apples, and then the cider and other wetting, stirring very thoroughly.
Lastly, mix in the fruit. Fill and bake as in apple pies. This mince-meat
will keep two months easily. If it ferments at all, put over the fire in a
porcelain-lined kettle, and boil half an hour. Taste, and judge for
yourselves whether more or less spice is needed. Butter can be used
instead of suet, and proportions varied to taste.
RAMMEKINS, OR CHEESE STRAWS.
One pound of puff paste; one cup of good grated cheese. Roll the paste
half an inch thick; sprinkle on half the cheese; press in lightly with the
rolling-pin; roll up, and roll out again, using the other half of the
cheese. Fold, and roll about a third of an inch thick. Cut in long, narrow
strips, four or five inches long and half an inch wide, and bake in a
quick oven to a delicate brown. Excellent with chocolate at lunch, or for
dessert with fruit.
* * * * *
PUDDINGS BOILED AND BAKED.
For boiled puddings a regular pudding-boiler holding from three pints to
two quarts is best, a tin pail with a very tight-fitting cover answering
instead, though not as good. For large dumplings a thick
pudding-cloth--the best being of Canton flannel, used with the nap-side
out--should be dipped in hot water, and wrung out, dredged evenly and
thickly with flour, and laid over a large bowl.
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