Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1871-10-28
Aeeipss, Sc.
(Ernnn Wnndss NJ.


(From Woods Magazine.)
MINCE PTEs.-Boil five pounds of lean
and juicy beef, until tender, and while
chop very fine. Chop well, three pounds
of nice beef suet seed three pounds OF
raisins, and chop; three pounds of we'll
washed and dried currants. two pounds OF
citron cut into thin slices CRATE the rind
of six fresh lemons two tabe-spoonfus of
cinnamon four good sized nutmegs graf
ed one tea spoonful ground white ginger
one teaspoonful of salt chop finely four
teen good sized pippins; mix these well to-
gothcr, and if necessary use more apples
put in stone pot cover it with good
French brandy and wine this must be
kept in a cool, dry place, and improves by
keeping a little good cider is quite an i'm
provemcnt, added just before it is baked.
MINCE Pies No. 2.-Three pounds of
tender lean beef one pound of suet, two
pounds of chopped apples, two of raisins,
two of currants, one of citron, two and one
half of sugar, Il sill ofmolasses, of rose wa
ter, the juice Of two lemons, the same Of
oranges, (pecl of latter chopped fine and
added) and one pint of brandy cloves, all
spice, pepper, cinnamon, nutmeg, &c., ac-
cording to taste. Add cider previous to
baking.
MAINE MINCE PIE.-Onc bowl of chop
ped meat one bowl Of chopped suct one
bowl Of chopped raisins ; one bowl Of cider
one bowl of sugar; two bowls of chopped
apples /; one-half bowl of molasses three
lemons; spice to taste. Mrs. MILLARD
Rich OYSTER PIE.--Strain of the liquor
from the oysters, and put it on to boil,
with some butter, mace, nutmeg, pepper
and salt. Just as il bois, stir in a thick
ening of milk and -four, put in the oysters
and stir until they are sufficiently stewcd.
then take them OIL, and put in the yolks Of
two eggs, well beaten (do not put this in
while it is boiling, or it will curdle.) Line
a dish, not very deep, with puff paste ill
it with white unglazed paper or a napkin,
to keep the top paste from falling in; put
on top paste and bake. When done, re-
move the top crust carefully, and take out
the paper or napkin, and pour in the oys-
ters Send it hot to table.
OYSTER SoUP.-Take two quarts of wa
ter, or the liquor of boiled fowls put in it
three pints of oysters salt and pepper to
your taste, one tablespoonful of butter rub
bed in the same of -four. Beat the yolEs of
four eggs, and mix them with one pint Of
sweet milk and the oyster liquor (proYious-
" G n l1tr I n a III tn a of
roo,, Gy 7r,oInnnt" ,I ,rl ~ tbon NOM, IN sonn
tUUoe,, Win f'r OIicns % of % %tnastnd hrood
t~oII b,,itcrod o"d 9'r" ooryo " hn+ No9h;n%
VIII Viii so d"tr1Ct frnnn tbo cnoIt" or so,,, ns
~ eoryo II ii,owor '''N 4''''' 90
~ 'N- " ~ -""0 'll'
PUMPKIN PIE.--Cut the pumpkin into
small slices, taking out the seed. and stew
it over a moderate fire, with lust sufficient
water to keep it from burning at the bot
tom of the pot. When stewcd soft. turn off
the water, and let it stand over Slow fire
for fifteen or twenty minutes. taking care
that it docs not burn; then remove it from
the fire, strain it through Il colander when
cool. Ifyou wish the pie very rich, to
quart of the strained pumpkin. put two
quarts of milk and ten eggs ; if plain, use a
quart only OF milk to one of the pumpkin,
and three or four eggs add sugur, salt,
and ginger, to the taste. Bake as soon rs
filled.