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Crust. —Lard, butter and water, each 1 cup; flour, 4 <: ups\
Remarks. —To which I would add, the yolk of an egg and a little salt. As a general thing, I do not think so much brandy and wine are used, and although I do not object to eating, occasionally, of such a pie, yet, as many persons do, they can leave them out, substituting boiled cider—3 to 1—in the place of the brandy or wine; -or pure alcohol, }i pt., would be as strong in spirit, and cost less than half as much, while the difference in taste would not be observed. Each person can now suit themselves and be alone responsible. I will guarantee this much, however, no one will be led into habits of drink from the amount of spirit they will get in a piece of pie thus made—possibly one-fourth of a teaspoonful. Nearly all receip*s for minced pies contain wine or brandy; they can be used or left out, as any one shall choose, by using the cider more freely.
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