The Leavenworth weekly times. [volume] (Leavenworth, Kan.) 1870-1880, 1878-11-28
How. 40 MAKE Temperance Mincc
Ms. Henry Ward Beecher in Christian
UniOn.l
Philadelphia Press, 22.l


| QuestioD-Wiil you give US & good receipt
for mInce pies Without wine or brandy:
AnsweT-Ciet four good seized beet tongues
fresh from The butchers, soak an hour in
cold wafer, then rub in salt and put into boil
ing water. Let them boil until quite tender
Take them mp and remove the skIn. hen
cold chop very line chop two pounds OF
best sweet kidney suet very line, and while
chopping be careful anu free ii from a. V
skt;i or slTingy bits. While the tongues are
Doiiing-and cooliDg-let all else that Is need
Ell be prepared ready for Use as follows:
lake five quarts OF sweet cider, right from
the mill II possible. Put II into porcelain
IiEeG kettle that has no crack or flaw in the
Inning; IL not, "A thoroughly secured and
clean brass kettle or new TIN kettle Boil the
cider down Ia two quarts. Or If you cannot
get sweet cider take two quarts OF Currant or
grape JGice-that which was canned when
fruit was just ripe Of the pies are made after
fruit seasOnl-one good quart OF syrup ina pie
syrup Il BEST, and II you have any syrup left
over from splced sweet pickles id an equal
proportion of that. Boil ali down at least
one half or TIL ropy. just before II mas boil
Ell enough put IN Two ounces or four table
spoonIuIs OF butter.
While the syrup Is boiling seed and cut in
two, as on seed, tour pounds Of fine, fresh
looking r.ISins. rick over, wash and dry
three pounds OF cUrrants, or, what We
much prefer, su!tana or stOneless raisins.
slice very thin and cut in half inch pieces
pound OF cItrOu, hall a pound of candied
orange ,eeI, four quarts OF the bssJ tart ep-
pies chopped very fine, To b. measured after
or earthen bowl; add Three tIDlespOOnfuls of
cinnamon, one %, cloves, one OF ginger, tour
grated nutmees, If liked, the grated rinds of
two lemons, one tablespoonful of salt one.
teaspoOEfuI OF alSpice, and three pounds OF
sugar, and stir all together When the meat
and suet are chopped put them in with the
.rult, and WITH the hands work all together
very thoroughly Add the juice OF two lem
ons and four oranges (straineC), and mix
with this COMPOUND, then stir the boiled syr-
up II there II two much, so that the met
h.4 ff.a
tile meat, seasoning and syrup ~e!l together
and put ali together in into Il perfectly can
porcelain ~ brass Kettle and let il all boil for
twenty minutes. Before taking OF from the
owe TASTE and see IL more seasoning is Iced
Cd, and add 10 suit your own taste
No brandy or wine can make a better quail
ity OF mine for pies than This. It Will Keep
for months. Pack In stone jars and keep IN
a cool place Wnen perfectly cold pour mo-
lasses over the top 50 as To thoroughly cover
ii and cover tightly.
When needed for pies take out what Is
needed ior one baking. put few whole rails
ms into each pie, and bits of butter over the
top. Taste and learn #, after standing 80
long, any more seasoning II needed. II not
moist enough, for by long standing the meat
and fruit VIII have absorbed a large amount
Of the liquid, add some OF the syrup that sas
bottled, and put aside. II Is well always to
prerare more syrup than seems needed at
first.
Beef tongues are the best for mince pies,
but the neck pieces Will make good pies, and
is cheaper, or seems 20. but II one deducts the
bones, gristle and stTingy parts II Will b. |
that the best is usually the most economical, !
in tho end.
save an syrups from canned fruit. and IL a |
small portion OF preserves or e.ly OF any kind |
Is left over7t can be used for mince pies TO 4
,h-ir improvement, and is an economical I
way of using remnants that are too small for I
the table. When the mince Is FIST made If 4
all the remnants left in jars OF sweet pickles
preserves or jellies are gathered together and /
put into this compound IT Is saving, because
il will take the place OF part OF the IaiSins;
.aud ed rinds etc.
The lean meat left from steak, or a roast
chopped fine and freed OF ali gristle and
,fringy parts answers very well for mince
pies, bat we should prefer TO use all cold
nears for break asst hashss, and buy fresh
neat for pies There is nothing saved by us
ng such scraps, but the pies lose good
leal
Reefs heart, well boiled, will make an ex.
ellent mince for pies, and is not as expensive
8 beefs tongues.