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Hints to Housekeepers. 53

dust over it some of the flour, close it up, roll it again
and put in the rest of the butter. This quantity will
make crust for five or six puddings.

Rich Mince Pies.

Take four pounds of beef, boiled and chopped fine,
pich and chop three pounds of suet, wash two pounds
of currents, and one of raisins; grate the peel of two
lemons, and put in the juice; pound a spoonful of dried
orange peel, slice an ounce of citron, and chop twelve
large apples; mix these together with three pounds of
sugar, half a pint of wine and the same of brandy, and
sweet cider to make it a proper thickness; put in mace
and nutmeg to your taste. If the cider is not sweet, you
must put in more sugar before the pies are baked; cut
several places in the top of each with a pair of scissors.

Mince Pies not so Rich.

Take four pounds of beef, after it has been boiled and
chopped, one of suet, two of sugar, two of raisins, and
four chopped apples; mix these togehter with a pint
of wine and cider, to make it thin enough, season to
your taste with mace, nutmeg and orange peel, if it is
not sweet enough put in more sugar. Warm the pies
before they are eaten.

Rhubarb Pie.

Peel the stalks, cut them in small pieces, and stew
them till very soft in a little water; when done, mash it,
and sweeten it with sugar; set it away till cool; make a
puff paste, and bake it as other pies.

Pumpkin Pudding.

Choose a yellow pumpkin, with a fine grain, pare and
cut it in small pieces, boil it in plenty of water, and take
it up as soon as it is done, or it will soak up the water;
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