Luncheon

"Fried Turn Overs - Have ready a kettle of boiling lard. having made a pie crust not very rich, cut it in squares, roll them out even and put in a table spoonful of dried apple sauce, make it very fine and sweet, add a little nutmeg or allspice if you prefer it. Eat them when just cold, with a little sweet cream. They must have the edges pinched very tight so as not to let a particle of apple escape in the lard. They are delicious if rightly made."    From The Practical Housekeeper 1855

~ ~ ~ ~ ~ ~ ~

"Sausages Cold - Take fried sausages, cut them into picea three inches long, roll them up in nice pastry and bake them. They are nice for supper or luncheon."  From The Practical Housekeeper 1855

~ ~ ~ ~ ~ ~ ~

"no 3 Mince Pie (temperance) - Boil until very tender, three pounds of beef's heart; then chop it as fine as possible and add half a pound of beef suet, cleansed from its skin and filaments, and finely minced; mix all these well together, and add one pound of brown sugar, two pounds of Zante currants, two pounds of raisins, stoned and cut in halves, the grated rind of one orange, the grated rind and the juice of three lemons, one fable spoonful of powdered cinnamon, one of ginger, one of cloves, one of mace, two of salt, and one quart of the best West India molasses; stir all well together; the mixture should be very moist, but not thin.

If you wish to use this mince immediately, add two pounds of finely minced apple, and half a pound of citron cut in slices, to every pound and a half of meat; the apples should be very acid."   From Practical Cook Book 1850