841. GOOSEBERRY, Rhubarb, Currants, red, white, and black, Raspberry and Cherry, Blackberry, Whorts, Damson, and Greengage-may all be made in a similar way.

842. MINCE MEAT.-Procure four pounds and a half of kidney beef suet, which skin and chop very finely; have also a quarter of a pound of candied lemon and orange-peel; the same of citron, a pound and a half of lean cooked beef, and three pounds and a half of apples, the whole separately chopped very fine, and put into a large pan with four pounds and a half of currants, well washed and picked, two ounces of mixed spice, and two pounds of sugar; mix the whole well together with the juice of eight lemons and a pint of brandy, place it in jars, and tie down until ready for use; a pound and a half of Malaga raisins, well stoned and chopped, may likewise be added to the above. It is ready for use in a few days.

The mince meat as made at Windsor Castle every year, and made one month previous to using, is as follows: 240lbs. raisins; 400lbs. currants; 200lbs. lump sugar; 3lbs. cinnamon; 3lbs. nutmegs; 3lbs. cloves; 3lbs. ground allspice; 2lbs. ginger; 300lbs. beef; 350lbs. suet; 24 bushels of apples; 240 lemons; 30lbs. of cedret; 72 bottles of brandy; 3lbs. mace; 60lbs. lemon-peel; 60lbs. orange-peel.

843. MINCE PIES.-Have a piece of puff-paste, which roll out to the thickness of a penny piece; have also a dozen tartletpans, which lightly butter, cut out twelve pieces with a round cutter from the paste, each the size of your tartlet-pans; lay them upon the slab, roll the trimming of the paste again to the former thickness, cut twelve other pieces, with which line the tartlet-pans; put a piece of mince-meat, made as above, in each, wet them round, place on the lids, pricking a hole with a pin in the centre, and close them well at the edges; egg over lightly, and bake about twenty minutes in a moderate oven.

844. FRUIT PIES.-These are made in pie dishes, the top of which is only covered with paste; the edge of the dish should be wetted, and a strip of paste, about one inch wide and a quarter of an inch thick, put on it, then fill the dish with the fruit, wet the paste on the edge, and cover with paste, mark the edge with a roller, or the back of a knife.

845. APPLE PIE.-Pare, cut, and core sufficient apples to fill the dish, put a small cup in the middle or not, as you like, one clove to every three apples, a pinch of pounded cinnamon, a small piece of chopped lemon-peel, and sugar; bake according to size.

846. RHUBARB AND APPLE, or Rhubarb and Gooseberry, Currant and Raspberry, Cherry, Plum, Damson, Pear, Quince, Mulberry, Wortleberry, or Whorts and Raspberry, Dewberry and Raspberry, or Cranberry, may all be made in the same way, in winter. A little whipped cream may be placed in the top, for a variety.

REMOVES-SECOND COURSE.

847. CHESNUT PUDDING, NESSELRODE FASHION. -Blanch four dozen chesnuts in boiling water, skin and place them in the screen, when dry take them out, and when cold put them into a mortar, with one pound of sugar, and half a stick of vanilla, pound the whole well together, and sift it through a fine wire sieve, put into a stewpan, with the yolks of twelve eggs, beat them well together; in another stewpan have a quart of milk, when boiling pour it over the other ingredients, mixing well, and stir over a sharp fire until it begins to thicken and adheres to the back of the spoon, then lay a tammy upon a large dish, pour the mixture in and rub it through with two wooden spoons; when cold place it in a freezing-pot and freeze as directed (No. 772); when frozen, have a large high ice-mould, which closes hermetically, have also two ounces of currants and two ounces of Smyrna raisins, soaked in four glasses of marasquino from the previous day, with four ounces of candied citron cut in dice, put them into the freezing-pot, with a pint of whipped cream and half the meringue preparation directed in (No. 772); freeze the whole well together and fill your mould, which bury in ice and salt until ready to serve, then dip it into lukewarm water, and turn it out upon your dish.

848. ICED CABINET PUDDING.-Have ready prepared, and rather stale, a sponge-cake as directed (No. 931), which cut

into slices half an inch thick, and rather smaller than the mould you intend making the pudding in, soak them well with noyeau brandy; then lay some preserved dry cherries at the bottom of the mould, with a few whole ratafias; lay one of the slices over, then more cherries and ratafias, proceeding thus until the mould is three parts full; have ready a quart of the custard (No. 876), omitting half the quantity of isinglass, pour it lukewarm into your mould, which close hermetically, and bury in ice and salt, where let it remain at least two hours; when ready to serve dip it in lukewarm water, and turn it out upon your dish; you have made about half a pint of custard, which keep upon ice, pour over the pudding when ready to serve, and sprinkle a few chopped pistachios over.

849. WHITE ALMOND PUDDING ICES.-Blanch and skin a quarter of a pound of sweet almonds, with six or eight bitter ones, when dry and cold, place them in a mortar, with three quarters of a pound of sugar, and ten or twelve leaves of candied orange-flowers, pound well, sift through a wire sieve, and place it in a stewpan, with the yolks of eight eggs, beat them well together; then in another stewpan have boiling a pint and a half of milk, which pour over the other ingredients by degrees, keeping it stirred, place it upon the fire, stirring until it thickens and adheres to the back of the spoon, rub it through a tammy, add two glasses of noyeau; when cold put it into your freezingpot to freeze, and when half frozen add a pint and a half of whipped cream; when quite frozen fill a mould, and serve as pudding, Nesselrode fashion.

850. RICE PUDDING GLACÉ.-Take some ground rice, and well boil it in milk till done, seasoned with lemon, sugar, &c., and add a little double cream whisked, and freeze it in a pot, then mould it, and keep it in ice till wanted, then dip it in hot water, and serve with either Macedoine sauce or any fruit

sauce.

851. FRUIT, CHARTREUSE OF, WITH LEMON JELLY.-Make a chartreuse of fruit as directed (No. 816), in a round or oval mould, having a quantity of fruit left; have also about a quart of orange jelly, which place upon ice in a bowl, whisking it until on the point of setting, then place a layer of it in the chartreuse, then a layer of the fruit, the jelly, and so on

until quite filled, place it upon ice, and when set and ready to serve, dip in lukewarm water, and turn it out upon your dish; serve garnished round with jelly in the skins of the oranges, cut in quarters after it has set, or leave out the garnishing.

852. SOUFFLÉ OF ORANGE ICED.-Prepare about three parts of the quantity of ice as directed in the last, to which when half frozen, add a pint and a half of whipped orange jelly just upon the point of setting, beat the whole well together with the spatula, working it until well frozen; have a dozen and a half of oranges, peeled, quartered, and passed in sugar as directed for vol-au-vent, and place them in a basin upon ice; when ready to serve, make a border of almond paste upon your dish, in the centre of which put a little of the ice, then a layer of oranges, then the same and oranges again, proceeding thus and finishing in pyramid; garnish round with various small ripe fruits.

853. PUNCH CAKE SOUFFLÉ.-Break ten eggs, put the whites in a copper bowl, and the yolks in a basin, with four tablespoonfuls of powdered sugar, four of crushed ratafias, two of potato flour, a little salt, and a quarter of an ounce of candied orange-flowers, beat well together, whip the whites, which stir in lightly with the mixture; well butter and bread-crumb the interior of an oval plain mould, butter also and bread-crumb a band of paper three inches broad, which tie round at the top of the mould, pour in the mixture, and half an hour before ready to serve, stand it in a moderate oven (it will take about the above time to bake), when done turn it out upon your dish; have ready a custard of three yolks of eggs, to which you have added two glasses of essence of punch, pour round the cake and serve.

The above mixture may be baked in twelve small paper cases and dressed in pyramid, but then they would require more sauce.

854. ICE WAFERS.-Put a little fine flour and a little pounded sugar into a small basin, mix it with a little milk or thin cream; beat one egg in a glass of brandy, and make it into a thin batter, it is much better to stand a few hours after it is mixed, and it bakes so much smoother; have a small wafer mould; heat it on a clear coal or charcoal fire by turning it now and then; open it, and wipe it very clean, then rub the iron with a little fat bacon; put in a spoonful of the batter, and close the mould, set it on the fire one minute, then turn it, and take

them carefully off, rolling them on a small stick to their usual shape.

855. WINE BISCUITS.-Put on a marble slab or clean table one pound of sifted flour; mix well with it two ounces of sugar, half a teaspoonful of salt; mix it with cold milk enough to make a very stiff paste, which roll very thin with a rolling pin; cut them out into any neat shape you like, and bake in a very quick oven; two minutes is sufficient; the addition of a little cayenne pepper is an improvement with the wine.

SOUFFLÉ.

These dishes, being the last of the Dinner, require the greatest care and taste in executing, as, by the time they come on the table, the appetites of those around it are supposed to be satisfied; the eye and the palate require to be pleased in order to sustain the enjoyments of the table; this is a period of dinner when another of the senses may be gratified by the introduction of music (and which is continually practised on the Continent), and all ought to be of a light and inviting character.

Formerly it was the custom never to give a dinner without a soufflé as the last dish, or, professionally speaking, remove. I do not dislike them, but they require the greatest care and nicety, and are rather difficult to perform in our old-fashioned kitchens, but easy in my new stove; at any rate I must give you the receipt.

856. SOUFFLÉ OF LEMON, OR ANY OTHER FLAVOUR.-Prepare a crust or croustade of fine paste (No. 748), or water paste, by lining a raised pie-mould with it, filling with bread-crumbs, and finishing the edges as for a raised pie; bake it (of a very light brown colour) about an hour in a moderate oven; when done, empty out all the bread-crumbs without taking it out of the mould, then tie a band of buttered paper (four inches wide) round the top, and put it by until wanted. Put half a pound of butter in a stewpan, with which mix three quarters of a pound of flour without melting it, in another stewpan have rather more than a quart of milk, into which, when boiling, put two sticks of vanilla, place a cover upon the stewpan and let it remain until half cold, then take out the vanilla, which can be used again, and pour the milk upon the butter and flour, stir over a sharp fire, boiling it five minutes, then stir in quickly the yolks of ten eggs, and sweeten with half