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November 24, 1894; Pie crust (a Puff Pastry) & Mince Pies

Anne Wrens cookbook

November 24^th 1894 Ann Campbell

Pie Crust

(this is a Puff paste)

Half pound lard

Half pound butter

1 ¼ pound butter

One kitchen coffee cup of water, not full to the brim, so far from top

Work the lard & butter into the flour with a knife, salt, leaving out just a little lard & butter to put in when rolling out, after it is mixed. Put out on the board, roll carefully & slowly out, fold each side, then roll again & put on your butter & lard, then roll out again; put the side together & fold, then roll. Roll twice with out the butter & once to put the butter in & it is ready for use. It will keep q long time in the ice box, use ice water to mix.

Excellent flaky crust.

Mince Pies

3 pounds of the round of beef. Boiled & chopped

4 quart bowl of (?suet?) – to 6 bowls of apples

2 of (?) 2 or 3 of apples

1 pound of sugar, 1 tea cup molasses

1 goblet wine – 1 brandy

Cider enough to moisten

Cloves – 2 teaspoon (?pepper?), salt, mace, nutmeg, cinnamon, one ounce of each. I never measure the spice, but put in to begin a heaping teaspoon of each. About 4 grated nutmegs – & then keep on adding spice until it tastes right. Pepper & salt is highly important after it has stood a day – you cover them (?) of the seasoning. Hard cider which you use by the gallon or better then the bottled champagne cider. This will keep two or three months in winter in a stone pot in a cool place. The tub is divided or thirded in the better end of the book.