136 THE FARMER'S AND 



berries, currants, cherries, and gooseberries, require the 

 addition of sugar and water only. Apple pies, when 

 made of ripe fruit, are best made by putting the lower 

 crust into the plate, and then slicing the apples upon it. 

 Then cover the apples with the upper crust, and bake. 

 As soon as the pies are taken from the oven, entirely re- 

 move the upper crust, and sweeten the pie with sugar, and 

 flavor it with grated nutmeg, or whatever else you prefer. 

 A piece of butter added (of the size of a nutmeg to each 

 pie) is a great improvement. 



Dried fruit and cranberries should be stewed with a lit- 

 tie water, and allowed to get cool before being made into 

 pies. 



Peaches and plums should be stoned and cut in halves: 

 they require the addition of a little water, as do most 

 kinds of fruit. 



MINCE-MEAT, FOR MINCE PIES. 



To one pound of an unsalted ox-tongue, boiled tender 

 and cut free from the rind, add two pounds of fine stoned 

 raisins, two of beef kidney-suet, two pounds and a half 

 of currants well cleaned and dried, two of good apples, 

 two and a half of fine Lisbon sugar, from half to a whole 

 pound of candied peel, according to the taste, the grated 

 rinds of two large lemons, and two more boiled quite ten- 

 der, and chopped up entirely, with the exception of the 

 pips, two small nutmegs, half an ounce of salt, a large 

 teaspoonful of pounded mace, rather more of ginger in 

 powder, half a pint of brandy, and as much good sherry 

 or madeira. Mince these ingredients separately, and mix 

 the others all well before the brandy and the wine are 

 added ; press the whole into a jar, or jars, and keep it 

 closely covered. It should be stored for a few days be* 



