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Ingredients: 2 cups or 1 sei jgpiclars: BH S
: Butter as large as good-sized egg
1 tablespoonful sharp vinegar
One-fifth teaspoonful salt
1 small cup sugar
1 tablespoonful flour . |
Ey Directions: Boil raisins for 25 minutes. Add butter, vinegar
and salt. Cook in water enough to just cover. Mix sugar and
flour well together and pour into boiling raisins. Let boil for
another few minutes and pour into pie- -tin well lined with pie =
paste. Cover same as raisin pie. Bake in quick oven until crust _ 3a
is cooked. Serve fresh when almost but not quite cold.

Mincemeat (without Meat) ; ae
: Ingredients: 1 bowl suet, chopped fine ee *
¥ vie 1 bowl sugar a
i Py oagaas Juice of 1 lemon wees
i : | 1 bowl currants Rag:
a 1 bowl raisins . ; ae
Br 114 bowls apples, peeled and chopped poner
By? 1 teaspoonful salt 2
BS, se 3 1 teaspoonful each “Malkin’s Best” nutmeg )

epties | and cinnamon, or to taste

ies 1 bowl chopped nuts, or 2 cups peel, may ; :
Bese be added
ie Stir well. Put in cool place till wanted. oer a.
x ¥ Mince Pie — 7
Be A This pie may be made with mincemeat as above. Line pie-— |
plate with paste and fill with mince-meat. If too dry, add water ;
oe. this will probably be necessary. Cover with top crust. Bake in |
hy ae fairly hot oven. Serve warm. Good when warmed over. ‘
ee _ Tarts being merely st pies are made in a similar manner. ; ee

= | English ‘Tarts (good) | : :

) Ingredients: 3 eggs

|, | 1 cup currants
eS ne 1 cup sugar ‘
nt 14 cup butter ae a ;
‘ om . Directions: Beat eggs well. Beat sugar and butter together. gee,
ee Add eggs and currants. Line paddypans with pie paste; fill woe ¢
4 , about one-third full with mixture. Bake fairly quick. This :
makes about 20 tarts. “
Lemon Tarts | ad
Lemon Tarts, same as Lemon Pies, have the little shells - be
pease! baked. - | 2
25 6. :