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Mince Pies

Prepare some puff, short or tart-paste, and roll it on a floured table to the thickness of one-fourth of an inch. Butter some large pie-plates and line them with the paste; fill each one with mincemeat, cover with rounds of the paste, trim round the edges, moisten and press them together. Bake for about thirty minutes in a brisk oven. Beat the whites of two or three eggs to a stiff froth; take out the pies when cooked, dip a paste-brush in the beaten egg, and brush them over with it. Sprinkle sugar over each and place them in the oven again to glaze for two or three minutes. Arrange the pies on a folded napkin placed on a dish, garnish with sprigs of holly, and serve while they are very hot.