Into two pounds of flour rub half a pound each of butter and lard. Add one pound each of raisins and currants, four ounces of lemon peel, a pinch of salt, and one grated nutmeg. Mix with six well-beaten eggs and one pint of warm milk. Bake in a moderate. Oven.
Put two ounces of: isinglass into a pint of water, the juice of: two lemons, and sugar to taste. Boil together for five minutes, then add the white of an egg well beaten. Boil again, then strain. Set a number of grapes in a mould.
Take ten ounces of bread-crumbs, three-quarters of a pound of sultanas, a quarter of a pound of blanched almonds, three-quarters of a pound of mixed peel, three-quarters of ft pound of flour, one pound of raisins, one pound of currants, one pound of sugar, the grated rind of one lemon, and three-quarters of a pound of suet. Well mix these ingredients and moisten with five well-beaten eggs, to which the juice of the lemon and a wineglassful of brandy have been added. Flavour with essence of almond. (2) Well mix one pound of suet, half a pound each of bread-crumbs and flour, one pound each of raisins, sultanas and currants, half a pound of sugar, a quarter of a pound of mixed peel, one teaspoonf ul of salt, half a teaspoonful each of grated nutmeg and spice, a little ginger, the juice and grated rind of one lemon, eight eggs, a quartern of brandy or rum, a little noyeau and old ale. Boil for six or eight hours, the latter preferably. Half the quantities will make a good Bize pudding. (3) Shred a pound of beef suet and add a pound each of currants and stoned raisins, half a pound each of bread-crumbs and flour, two ounces of sliced candied peel, a tea-spoonful of ground ginger, half a grated nutmeg, eight well-beaten eggs, and milk sufficient to moisten. Mix well, tie tightly in a floured cloth, and boil for five hours. (4) Mix one pound of stoned raisins cut in halves, one pound of currants, a quarter of a pound of sultanas, three-quarters of a pound of citron and orange peel cut into slices, one pound of suet, three-quarters of a pound of bread-crumbs. Stir in ten well-beaten eggs, one wineglassful of brandy and one pint of milk, and mix thoroughly. Put the pudding in a mould, tie a floured cloth over it, and boil for eight hours. (5) Mix well together one pound each of well-chopped beef suet, bread-crumbs, currants, and stoned raisins, half a pound each of flour, sugar and treacle, one ounce of chopped sweet almonds, six ounces of mixed peel cut up finely, half an ounce of mixed spice, three bitter almonds, a pincb of salt, four eggs, and one pint of milk. Turn into a basin which has been well greased, tie a floured cloth over it, and boil for six hours. (6) Take one pound each of stoned raisins, currants, sultanas, suet and sugar, half a pound each of chopped candied peel, flour, and bread-crumbs, a little mixed spice, and mix with sufficient eggs to bind the ingredients. Put into moulds, cover with a floured cloth, and boil for eight or nine hours.
The ingredients required are: one pound each of chopped stoned raisins and currants, half a pound each of chopped suet and chopped mixed peel, one and a quarter pounds of cored and chopped apples, the grated rind and juice of one lemon, a pinch of salt, half a teaspoonful of mixed spice, and about a gill of brandy. Mix all well, adding the brandy last, and keep until required in tightly-covered jars.
The most wholesome kind of pastry for mince pies is short crust. Into half a pound of flour rub four ounces of butter and add a teaspoonful of castor sugar. Add a squeeze of lemon juice to the cold water used for mixing these ingredients to a firm paste. Use as little water as possible, as too much water tends to make the pastry tough, and knead the pastry until free from flouriness. Roll it, once only, to the required thickness, and stamp into rounds for the pies. Too much rolling also tends to make the pastry tough instead of short.
When choosing a turkey select one with a white skin and smooth and black legs. A bird of uncertain age has a yellowish skin and rough and reddish legs. If fresh the feet will feel moist, and the eyes look full and clear. The time taken to roast will depend, of course, on size. A turkey from seven to nine pounds will take from an hour and a half to perhaps an hour and three-quarters; from ten to twelve pounds, about two hours; and up to fourteen pounds two and a half hours. Baste well and fre-quently.
To make bread sauce for the turkey, peel and slice an onion and allow it to simmer in one pint of milk until tender. Put a cupful of bread broken into small pieces in a saucepan, and strain the hot milk over it when it is ready. Allow to remain for an hour, then break up with a fork. Add a little powdered mace, cayenne, salt, and one ounce of butter. Heat up and serve.
For stuffing, chestnut, sausage-meat, or veal stuffing may be used.
To prepare devilled turkey legs, score the limbs lengthwise to the bone and place in the openings a seasoning of salt, mustard, and cayenne. Grill until brown.
Crumble a pound of macaroons or a number of sponge cakes into a glass dish and saturate with raisin or other home-made wine. If sponge cakes axe used it may be necessary to sweeten with sugar. Pour custard over all and decorate with blanched almonds.