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MINCED MEAT.

Take one pound of tender roasted meat, two pounds of shred suet, three pounds of currants, six chopped apples, a quarter of a loaf grated, nutmegs, cloves, pepper, salt, one pound of sugar, grated lemon and orange peel, lemon juice, and two wine glasses of brandy, the same of white wine, and two ounces of citron, and the same of candied lemon peel; mix all well together; the ingredients ought to be added separately.  Minced meat should be kept a day or two before using.  The same proportions, as above, without meat, will be very good; a little port wine is sometimes substituted for the brandy.

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BAKED SUET PUDDING.

Mix one pint of water, six ounces of flour, three of shred suet, and two or three beaten eggs; sweeten to taste.  Add raisins or currants if approved, and bake in a brick oven.

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YORKSHIRE PUDDING.

Mix into a smooth batter half a pound of flour, four eggs, if intended to be rich, otherwise two, a pint of milk, and a little salt, it should be about an inch thick; it can be made with or without milk by using a greater proportion of eggs, but it is not so good.

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GATEAU DE TOURS.

Take a pound-cake, cut it in slices about half an inch in thickness, spread each slice with jam or preserve, then replace them to the original form; cover the cake with whites of eggs and sugar, whisked to a froth, and set it in a cool oven to dry.

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JAUMANGE.

Simmer half a pound of white sugar in three-quarters of a pint of water, with the thinly cut peel of two lemons; when the sugar is melted, add an ounce of dissolved isinglass, and the juice of three lemons, a glass of brandy and three of sherry, beat up with this the yolks of five or six eggs.  Place the basin in which it is mixed into a pan of boiling water to thicken it, then pour it into a mould and set it to cool; if it does not thicken by being put in a pan of boiling water, set the pan on the fire and stir it for a few minutes.

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GATEAU DE POMME.

Take ten or twelve fine baking apples, peel and take out the cores, and let them simmer in milk and water; when soft drain them, and beat them up with a wooden fork, with half an ounce of dissolved isinglass, white sifted sugar, sufficient to sweeten, and grated lemon peel.  Put the mixture, when perfectly smooth, into a mould, set it in ice or a very cool place, when it is turned out it should be covered with a fine custard.

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APPLE CHARLOTTE.