B58 DR. CHASE'S RECIPES. 



juice of 1 1'^mon; wine, 1 qt.; and spices to taste — cinnamon and cloves are 

 generally used ; but it always seemed to the author that black pepper should 

 have a place in them. Sweet cider may take the place of the wine ; but boiled 

 cider is better, because there is more spirit in it. Of course, all to be properly 

 chopped, mixed, etc, and put in, at least, half to three-fourths of an inch thick. 



Mock Minced Pies, No. 1, with Bread Crumbs.— Bread crumbs, 

 sugar, molasses, vinegar, boiling water, raisins, and currants, each 1 cup; but- 

 ter, 3^ cup; spices to taste. 



Mock Minced Pies, No. 2, with Cracker Crumbs. — Crackei 

 crumbs, sugar, molasses, boiling water, and raisins, each 1 cup; vinegar and 

 butter, each 3^ cup; 2 beaten eggs; nutmeg and cinnamon, each 1 tea-spoonful; 

 cloves, % tea-spoonful. Either of them will make 3 pies. 



Remarks. — English currants can be added to this, if desired, or dropped 

 from No. 1, as one may choose. To imitate minced pies, of course, they must 

 have upper as well as under crust. (See Pastry, for making the crust.) 



Mock Minced Pies, No. 3, with Apples. — Crackers, double hand- 

 ful; tart apples, medium size, 8; raisins, 1 cup; butter and molasses, each }^ 

 cup; ground cinnamon, cloves, and allspice, each 1 tea-spoonful; salt, 1 salt- 

 spoonful; sugar and cider. Directions — Roll the crackers; pare, core and 

 chop the apples, melt the butter, and mix all, using cider to make sufficiently 

 moist, and if the cider is not quite tart, add 1 or 2 table-spoonfuls of vinegar, 

 with sugar enough to give the requisite sweetness, which each must judge for 

 himself, as tastes vary so much. 



Remarks. — The apples give these pies a much greater resemblance to the 

 real, than as formerly made without apples. If they are made with a light bis- 

 cuit crust, which is made with at least 1 iea-spoonful of baking powder; then 

 ■wetting the bottom crust with the beaten white of an egg before the mixture is 

 put in, even the dyspeptic may eat them, if he can eat ordinary food. They are 

 healthful, as well as very palatable. Give the author the one with the apples 

 when he calls upon you. 



Lemon Pie, Quickly Made.— One lemon; melted butter, 1 table- 

 spoonful; water, 6 table-spoonfuls; corn starch, 1 table-spoonful (flour will do, 

 but not quite so good); eggs, 2; sugar, 6 table-spoonfuls. Directions — Grate 

 off the yellow, or zest of the lemon, as it is called — peel off the white part and 

 throw it away — then grate up the pulp, if you have a coarse grater, or chop it 

 fine having picked out the seeds. I*ut starch or flour in the water, and stir as 

 for gravies; then stir in the melted butter and 3 spoonfuls of the sugar, and the 

 beaten yolks of the eggs with the grated yellow and pulp of the lemon. Make 

 with one crust only, and when baked properly, having beaten the whites of the 

 e^gs with the balance of the sugar for frosting, put it on and give it a nice 

 brown. Powdered sugar is the best for frosting. 



Remarks. — The advantage of this pie is it can be made in a hurry, as it is 

 all made cold, except the butter. Lemon pies are quite often made with flom' 

 in place of the corn starch. 



Lemon Custard Pie, Extra.— Sweet milk, 1 pt j 3 eggs; 1 lemon; % 



