Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1879-12-24
Household Recipes

ing them at any season.
Household Recipes.
MINCE PIES.
They will be better if the mince meat
Is mixed several days before using. To
make it, cover four pounds Of nice lean
beef with boiling water, aud let it cook
slowly until almost all the water IS abb
sorbed and the meat perfectly tender.
Set it away in the liquor to cool, after
which remove all skin and gristlc and
chop the meat fine. Add a pound Of
beef-suet, chopped in a little flour
eight pounds of chopped apples two
pounds of seeded raisins, two Of Zante
currants-washed and dried-three-
quarters ola pound Of citron, shaved
fine, the grated rind and Juice OF three
lemons and three oranges, and two
teacups of the liquor in which the meat
was cooked. Mix three tablespoons OF
ground cinnamon. one OF cloves, half n
tablespoon each Of mace, allspicc, and
black pepper, three Of sat, and grated
nstmeg, with four pounds OF brown
sugar. Stir it into the other ingredients
with two quarts Of cider, boiled down
to one, and a pint Of cider>yiaegar. Ii
not sweet enough add some mo'assos
and cook the mixture in a porcelain
kettle until the apples are done, stirring
to prevent burning. Pack in stone jars;
cover the top Of each with cuplul OF
molasses and set in cool Place closely
covered. If too dry put in more cider
when the pies are made. Jam, jelly,
wine and fruit can be added at discre-
ton, or as much Of the fruitaud spec
omitted from the compound as may be
deemed expedient.
Some persons Ike to make only
enough mince-meat for tro or three
pies and would rather measure than
weigh the ingredients. 4 simple rule
is, one cupof meat to two Of apple.
with tablespoon Of chopped suot ;
three teaspoons Of ground cinnamon,
two of allsplce, two Of cloves, Two OF
salt, one ofpepper-all even fall-miX-
ed with a cupful of brown sugar, half a.
many currants, a cupful Of cider. with q
little vinegar and tablespoonful Of
molasses, or, instead OF cider use cider
vinegar. molasses and water mixed.
FOR THE PASTE.
Sift three cups offour witha heaping
teaspoonful of baking powder and a
pinch of salt. Into this, cut six ounces
of lard and six Of butter, both cold and
hard. Ii you prefer to measure, take a
good half cup each Of lard and butter
Mix with cold water into a sgA dough,
(scatter the water about will take
less than a cup, and stir mp lishtyD
When sufficiently moistened press it
together, but be careful all THIS time to
use only the knife : don't put your
hands to the paste until you lay
it N good shape on q clean plate
then set it for a few minutes in the
very coolest place you can find. Fifteen
MINUTES on a nice, shady snow bank
will do; never roll out pie-crust that
is soft and warm unless you wish it to
be tough and greasy. Divide the crust
into equal portions, and use one for
each of the covers. The scraps can 80
in the bottom crust, if necessary, but
the second rolling is never so light rs
the first Turn the crust often while
rolling out, roll in a different direction
each time, and always from you. Moist
en- the edge Of the under crust to make
the crust stick together and glaze the
top crust. by brushing it with beaten
egg. If the yolk is very dark-colored,
take part Of 1t out before beating
Bake in quick oven until well done at
the bottom and lightly Drowned on top.
Apply little soap TO the hinges TO
prevent the doors creaking.
New linen may be embroidered more
sasily by rubbing it over with fine
white soap; it prevents the thread
from cracking.
If brooms are wet in boiling suds
once week they will become very
tough will not cut carpet, will last
much longer and always sweep Ike q
new broom.
Boiled storch is much improved by
the addition Of little sperm, or little
salt, or both, Or a little gum arabic