Puff Paste

Equal quantities of butter and flour by weight, the butter to be washed. The yolk of 1 egg. Divide butter in three or four parts and chill; chop one portion into the flour, mix with ice water, and roll in the remainder. Roll and fold several times. If it grows sticky, chill till it hardens.

Mock Mince Pie No 1

2 pounds powdered crackers, 1 cup molasses, 1 of cider, 1 of chopped raisins, 2 eggs, 1 teaspoon salt, 1 of clove, 2 of cinnamon, 1 of mace, 1 of nutmeg. This quantity makes two pies. Bake forty minutes.

Mock Mince Pie No 2

1 cup bread or cracker crumbs, 1 of raisins, 1 of vinegar, 1 of sugar, 1 of molasses, 1 of water, 1/2 of butter, 1 of currants. Spice to taste.

Mince Meat

2 pounds lean beef, 1 of suet, 5 of apples, 2 of stoned raisins, 1 of currants, 3/4 of citron cut fine, 2-1/2 of brown sugar, 3 tablespoons cinnamon, 1 of mace, 1 of cloves, 1 of allspice, 1 of salt, 2 of nutmeg, 1 pint of sherry, 1 of brandy, 1 of cider, 1 bowl of currant jelly.

Lemon Tarts

1 egg beaten stiff, add 1 cup sugar, and juice and rind of 1 lemon. Line your patty pans with pastry, then put in the lemon mixture and bake. This will make about six tarts. This same idea may be used, and in place of lemon put any kind of jam (about a tablespoonful), and when cold add whipped cream to the top.

Rich Lemon Pie

The pie crust should be made and baked first. The filling consists of juice and rind of 2 lemons, 6 eggs, 1/2 pound of sugar, 1/4 pound butter, small glass of brandy, nutmeg. Cream, butter and sugar together; add brandy, nutmeg, lemon, and then eggs. Take the whites of 2 more eggs, beat very light and put on top. This will make one large pie.

A Plain Orange or Lemon Pie

The grated rind and juice of 1 lemon or orange, 6 tablespoons sugar, 1 of flour, 1 cup milk, yolks of 4 eggs. Beat the whites to a stiff froth, and mix into them 3 tablespoons sugar, which you put on pie after baking, and return to oven for a delicate browning.