Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1855-06-16

with covers, and should be eaten warm. lfbake-
ed the day before heat them on the stove or be-
fore the fire.
Mince meat made early in the winter and pack
ed closely in stone jars, will keep till spring,
lift has a suilicency ofspce and liquor. When
ever you take out any or use, pour some addit-
ional brandy into the jar before you cover it a
gain, and add some more sugar No mince
meat, however, will keep well unless ingred-
tents are of the best quality. The meat should
always be boiled the day before you want TO
chop it.
Coon MiScr-MRAT.-Takea bullock heart
and boil it, or two pounds of lean fresh beef
When it is quite cold, chop very fine. Chop
three pounds of beef suet first removing the
skin and strings and six pounds Of large juicy
apples that have been pared and cored. Then
stone six pounds Of the best rasins, or take the
sultana raisins that have 10 stones, and chop
them also. Wash and dry three pounds ofcur-
rants. Mix all together adding TO them the
grated peel and juice of two or three large
oranges, two table-spoonfuls Of powdered Gin
namon, two powdered nutmegs, and three dozen
powdered cloves, a tca-spoonful Of beaten mace,
one pound of fine brown sugar, one quart OF
Madeira wine, one pint Of French brandy, and
half pound of citron cut into large slips
Having thoroughly mixed the WHILE put it in
to stone jars and tic up with brandy paper.
Tnr hest oE-MEAT.-Take large fresh
tongue, rub ii with mixture, in equal proper
tons, Of salt, brown sugar and powdered cloves.
Cover it, and let it lie two days, or at
least twenty four hours. Then boil il two
hours, and when il is cold, skin it, and mince
it very fine. Chop also three pounds Of beef
suct six pounds of sulIana rasins, and six pounds
Of the best pippin apples that have been prev
iously pared and corcd Add three pounds OF
currants, picked, washed and dried two table
spoonfuls Of powdered cinnamon the juice and
grated rinds Of four large lemons one pound
Of sweet Almonds one ounce OF bitter almonds :;
blanched and pounded in morter with half
pint Of rose water also four powdered nut
mees two dozen beaten cloves; and dozen
blades of mace powdered. Add pound of
powdered white sugar, and pound Of ctron
cut into slips. Mix all together, and moisten
it with quart of Madeira, and pint Of brandy.
Pu, it up closely in stone jars with brandy pa
per and when you take out any, add some su-
gar and brandy.
Bake this mince meat ia puff paste.
You may reserve the citron to pu, in when
you make the pics. do not cut the slips too
small, or the taste will be almost impercepti-
bic.
Way PLAIs MixcE MEAT.--Take a piece
Of fresh beef, consisting Of about two pounds Of
lean, and one Of fat. Boil il, and when il is
quite cold chop it fine. Or you mas substitute
cold roas, beef Pare and core some fine juicy
apples, cut them in pieces, weigh three pounds,
and chop them. Stone four pounds Of raisius,
and chop them also. Add large tablespoon
ful Of powdered cloves, aud the same quantity
of powdered cinnamon. Also pound Of brown
sugar. Mix all thoroughly, moisienng it with
quart of sweet cider. You may add the graf
ed peel and juice Of an orange.
Bake it in common paste.
This mnce meat will do very well for chill
dren OF for family use. but it is too plain to set
before guest Neither will ii keep so long
as that which is richer and more higly season.
ed. Il is best TO make no more Of it at once
than you have immediate occasion for.
MIScR Mar FOR Lrsr.-Boi dozen eggs
quite hard, aud chop the yolk very fine. Chop
also dozen plpplns, ana Two pounus u suirana
raisins. Add two pounds Of curranis, pound
of sugar, a table spoonful Of powdered CHINA
mon. a toa-spoonful Of beaten mace, three pow
dered nutlnegs, the juice and CRATE peel Of three
large lemons, and half pound OF ciiron cut
in large strips. Mix these ingredients thorough
~, and moisten the whole with a pint of white
wine, half pint Of rose water, and half pint
Of brandy.
Bake it in very nice paste.
These mince pics can be eaten by any persons
who retain from meat at Lent.
ORASeE PuDDiNo.-Graie the yellow part Of
the rind, aud squeeze the juice Of two large
oranges. Strtogether to cream, half pound
of butter, and half pound Of powdered white
sugar, and add a wine glass OF mixed wine aud
brandy, Beat very light six eggs, and stir
them gradually into the mixture. Put it into
bultered dish with a broad edge, round which
lay border of puGpasie neatly noiehed. Bake
it half an hour, and when cool CRATE white SUI
gar over it.
Yon may add to the mixture Naples bis
cult, or two finger biscuits, grated.
LEMON uDDlNG.--May be made precisely in
lemons for oranges.
| QuINcE PuDDISG.-Take six ripe ounces ;
pare them, and cut ont all the bemishes Then
scrape them TO pulp, and mix the pulp with
half pint of cream, and half paund Of pow
dered sugar, string them together very hard.
Beat the yolk of seven eggs, (omiiiing al the
whites except two,) and stir them gradually in
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