Year: 1872

ing, and with them the season Of good.
les" The word Christmas is synouy
nous with turkey, mincc pie, doushnu,s
and plum cake. In order to have good
mincc pies, it is necessary to have gool
miuco meat will give you my mothers
recipe for mince meat, and you will find
it an excellent one: Boil i've pounds of
lean beef in salt water until 1t Is quite
tender and mnco it finely. ca sausage
grinder is the most convenient thing to
use, if it is possible to procure one.
Three pounds of suet, 2 pounds Of raisins
(put in whole) and 2 pounds of currants,
l peck of apples, spices to taste, good
cider and flavor with brandy. It's no
use talking about good minco pies with
out brandy, for it is an impossibllity.
Ify,u arc opposed to using spirits in
any form, give up mince pies as one Of
the forms.


have been experimenting in recipes,
and can give you the result Of my exper.
iments. In the "Household" found
receipt for what was called "triaes." (By
the way the "Houschold' Is a model mag.
azine for the household, and is only 81
year Mrs Bonfils is getting up a club
Any one des'rous of subscribing can do
so through her. You will never regret
the Investment Of your dolar) But
here is the recipe for "trines :" Beat
one egg and teaspoonful Of sugar to-
gether until quito light. Then add -four
enough to make a stiff batter, roll thin
and cut the size of dollar. Fry in hot
lard, and when done put a spoonful
of jelly in the center Of each They are
somewhat similar to what our family call
"chips," and very palatable chips thay
are. For these beat three eggs, q pinch
Of salt and enough -four together to make
stiff batter. Roll ve-y thin, cut in
strips three or four inches long, and fry
in hot lard. A they are taken from the
frying pan sprinkle powdered sugar on
them.


There are some people who dislike
cornstarch in custard or lemon pie, and
it is somewhat difficult to fad receipt
for either which does not begin with
"Dssolve two spoonfuls Of cornstrach,
&c. have an excel lent receipt, given
me by friend, VIII ich requires neither
co. nstarch nor milk. Cream half cup
Of butter and one cup Of sugar together.
Nix the yolks Of four eggs we'll beaten
with them add the grated rind and juice
Of two good sized or three small lemons.
This will make enough for two pies.
Beat tho whites of the eggs with sugar
to froth, not too stiff, for icing the pies
as soon as baked, after which put them
back in tho oven to brown. Be careful
not to put too much sugar in the whites
else the trosting will be tough or brittle


had a new dessert to day, and it was
so nice Id like others to have some. AS
You cant have any Of mine, I'll tell you
how to make it for yourself, if you are
fortunate enough to come into possession
Of two or three hugh juicy oranges. l
peeled and cut my oranges into slices and
little bits, and covered them with sugar
to take a good soaking. The next affair
in the program was to make a custard,
but my first attempt at this proved
lamentabls failure, and it was too bad, fJr
the hens have "corner" on eggs now
and refuse to deliver them for less than
thirty Eve cents dozen, good, bad or
indifferent. After my bucket was cleaned,
began afresh with pint Of milk aud
three eggs we'll beaten, to make some float
For the benefit of young housekeepsrs
like myself, will tell hsw to mako float
Put the vessel containing the milk into o


larger one containing boiling water
When the milk IS at the boiling point
stir in tho eggs and sugar, and keep
stirring until done. When cool poured
tho float over my oranges, and put the
whites of three eggs, which had beaten
to stiff froth, on top.


Another way of dressing oranges is to
separate them at the natural partings,
put them in the froth made by beating
the whites Of two or three eggs, and after
sprinkling we'll with sugar, put in an
oven to brown.


The editor Of the Herald will doubt
less think this enough for enc paper, hut
r may give few more recipes at another
time. S. Mex. Il.
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