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Brambles

1/4 lb. (I cup) seeded raisins 5 walnuts I lemon I egg 2 ozs. (1/2 cup) currants Grated nutmeg to taste Pastry 4 ozs. (1/2 cup) sugar Chop the raisins and walnuts, and mix them with the currants, sugar, nutmeg, the egg, well beaten, and the grated rind and strained juice of the lemon.

Roll out the pastry, and cut out some rounds the size of a small saucer. Fill one-half with the raisin mixture, wet the edges with water, turn the other over, and pinch the edges together. Place the brambles on a greased tin, brush over the surface with sweetened milk or beaten egg, and bake in a moderate oven for twenty-five minutes.