364 J>ii' CHASE'S RECIPES. 



enough to make a soft dough, as for fried cakes. Cut off a piece as large as a 

 good sized egg, rolling out in round form; then put 3 table-spoonfuls, or a little 

 more, of minced pie meat (which see), which is not very moist. Spread it over 

 one-half only, of the crust, leaving an edge margin of % iiich; then turn over 

 the other half, and with plenty of flour on the fingers pinch or crimp the edge 

 firmly together, to keep in the juices. Fry in hot lard, turning carefully when 

 one side is done. Take up carefully also, using a knife to assist, lest they fall 

 from the fork, placing them on plates, separately, until cold ; but if done just 

 before dinner, at our house, several of them never get cold. If the juice works 

 out while frying the hot lard will sputter and fly arovmd lively; hence, be sure 

 to pinch the edges well together. Bake when you prefer to do so. 



Remarks. — If the pastry is made as soft as it can be rolled by dusting freely 

 it will be very light, and the turnovers ver}^ nice. They are very nice, too, to 

 bake them. 



Apple Turn-Overs, Fried or Baked.— Dried apples, 1 pt ; raisins, 

 1 cup ; cinnamon and allspice, or nutmeg, each, 1 tea-spoonful. Dieections — 

 Stew the apples and raisins together, leaving as little water as possible. Mash 

 the apples to a pulp (but I prefer to find the raisins whole), and put in the 

 seasoning. Make the jjaste and otherwise treat the same as the mince turn-overs. 

 Of course, the apples may be used without the raisins, but they suit me better 

 with them. These, also, may be baked as well as fried, when you choose. 

 Other fruit, as peaches, berries, etc. , may be used in the same way. 



Apple Turn-Over Pudding, Baked — Apples, sugar, butter, nutmeg, 

 a little salt, and pie-paste. Directions — Sufficient nice tart apples to fill such a 

 pudding-dish as the family demands ; peel, slice and put into the dish, which 

 has been buttered; cover with good pie-paste, and bake in a quick oven. When 

 done, "turn-over" upon a suitable plate, and spread upon the apples 3 or 4 

 table-spoonfuls of sugar, and butter half the size of an egg, and a pinch of salt, 

 mixing with a spoon a little on the top ; then grate on some nutmeg. Serve 

 hot. The sugar, butter, and nutmeg on it form the sauce, but milk or cream 

 passed with it will suit some better. Of course, this maybe "turned over" 

 Srith peaches as well as with apples. 



Remarks. — Although this is a dish to be "tumed-over-upon-a-plate," yet I 

 bave placed it here among the "turn-overs" proper, as it makes but little dif- 

 ference where we find or place a good disk It is nice. I speak from knowledge. 



