New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-11-30
HOME AND SOCIETY
INTERESTING NOTES FOR WOMEN.

,up16incs and mince pies AS the Christmas daintes
uuA Be made several weeks before the holiday comes
q b now time to begin preparing them. Mince meas
MenAd be made at least month before II is used. In
S,dsr 10 mature II properly. The pies should then
f. baked In puff paste. According to the old time
shod they are frozen and thawed out in the ovens
houth and heated till warm Just before they are
served A mnce pie. II 1t Is not frozen. should be
kent in the crust about two weeks. The process OF
frcosing was supposed to make the pie mature more
rapidly, but is doubtful expedient. once frozen
the pie must accent be thawcd till just before
It IL served
The best rule for minccm is as follows: Taao
round and a half Of lean sirloa Of beef or Of fresh
becfs tongue boiled Of boiled round OF beef Mince
the meat fine you Measure 1t out and allow
two-thirds tart apples chopped fine. as there
Is beef. Nince fine pound Of beefs suet shredded
and freed from its sinews and add. Then add pound
aud half of Malaga raisins stoned, pound OF
sultana raisns, and pound of wellcleaned currants
Add pound Of white sugar. half pound of citron,
And four ounces each of canded orange and lemon
beel out in shrcds; tablespoonful of salt; tea
spoonful of cinnamon half tcaspoonful Of mace
half teaspoonful Of cloves; and one nutmeg
Taste of the mince -meat to see that II
Is sweet enough; If it is too sweet, add a chopped
aemon. Mosten 1t with enough good sweet cider to
make IL Of proper consistency; 1t Will require ABOUT
q quart Put the whole mixture over the hre In an
earthen lined iron pot, to become thoroughly scaaco
up; that is, the mince should boil up well ana DC
well stirred Then il should be drawn to the back OF
the stove where will merely simmer at the sde OF
the not for half an hour Turn the mince-meat into
stone crock at the end of this time and set II out
In the cold, where it will cool as soon as possible
When is stonccold, set 1t In the stove ciose'' well
covered.
While the mince meat Is cooling 1t should be set out
doors the weather is cold enough 10 cool properly
and be covered with thin piece Of gauze or mosquito
netting to keep dust from flying in it, because IL VIII
cool faster in this way in the pure ar 'iah III any
other. The outside air is always the best pace u
cocl anything that must be stored away oeoauS'
.rtac,es are cooled most RAPIDLY in this way
and because the fumes and steam that rise from 'ne
while cooling do not then cling around the mousse
Inst before setting the mincemeat away add pint
~ GOOD brandy TO II. If this last addition does not
agree with your ideas of temperance 90 not hiaho
mino> pies make something instead that does not re
ou brandy-unless your conscience and taste In this
matter was satisfied easily "a was good ola Edys
ND IN the country. This excellent lady went apori
ous,y to work TO make good temperance mince PIES,
nv allowing her apples and to fermen together
till they were. in fact nothing else bnt prime apple
tack This fermented applebran she aaoea 10 her
undoubtedly excellent mince-meat In pace OF s'ore
brandy and both her conscience and taste were sals
fed There are many families where the use OF
anv sptrituous LIQUOR even in cookery is fraught with
danger. Each in this matter must judge according
to her conscience and circumstances.
Many good housskeepers who have preserved straw
berries cherries, plums almost any preserves which
have begun to ferment, but not mouldy add them
TO the meat before it is scalded In proportion OF
D quart " the quantity given
When the mince-meat has stood long enough. line
with puff paste several tin pie plates those with per
fcrsted bottoms the best and fill the paste Win
mnce-meat, being careful that the pies are not 100
thick Add little brandy to each pie IL seems
dry when the pies made, and sprinkle In few
raisi
waste cutting enough gashes In this crust TO lot out
the steam as 1t win not escape at the edge. Arrange
the border IN futed fashion Bake the pies IN MOI
erately heated for about hour This is one OF
The oAsst English dishes. The housewives OF the
fifteenth century were accustomed to chop up meat
almonds and raissns' and "ralsslhs Oh corshs' io
the dedication Of their lords.
We owe "MarQuise pudding to the culinary skill
of GouiIe who first gave the recipe 10 the world
in his famous work 81 lie Livrc de Cuisine lherV
have been great many recipes for Mnquise pudons
published since then which were all more or less
carbled editions OF the genuine one mace 10 suit le
requirements of the occasion or the fancy OF inc
writer Gouies phraseoogy in this recipe is that OF
chef who speaks tc cooks who understand sugar
boiling and with scientific exactness he gives the
degrees 10 which a syrup should be boiled 10 obtain
u desired result. He classes this recipe among
those of his "grand cookery" never admitting for
moment that quiet family will indulge In such OK
trayagant desserts The desserts G0ufTe gives for
family use are simple dishes OF rice compotes and
plain custafds. which the average houseruaid OF Tie
present day would probably consider to common
for her though the time 1t is probable that
she never tasted anything half delicious or dainy
prepared as this great cooks simple desserts Eabor-
ate dishes which are only monumental failures arc
the coarsest kind of cookery. Matters have chnged
since Goufe's time and families now use elaborate
desserts quite frequently Which were Formerly
served only state occasions
A MarGuise pudding is not difficult 10 prepare, ana
for a gala occasion 1t is delicious dessert. 1t is
exceedingly ornamental served as IT shonld be. on
low crystal platter-a shining snowy form gieam-
ng with brilliant red and amber fruit, and surrounded
by icd champagne Begin the pndding Dy
rubbing ten rich preserved pears through puree
sieve with enough Of the syrup to make them OF the
consistency OF q PURGE Put this mixture IN inc
can OF freezer and freeze it for ten minutes Then
add ponnd Of candied cherries which have been
soaked over night in maraschino, and pint can
of rich preserved pneappes cut in dice WIN uef
syrup Mngie all these ingredients with the partly
frozen PURGE OF pears, and prepare an Italian
meringue follows: ~
Boil two-thirds of cup Of boiling water with two
thirds Of cup of sugar adding three drops of lemon
Juice speck Of cream tartar to prevent It's going
TO sugar. When the syrup has boiled rapidly for
twenty five minutes remove it from the stove and
pour it gradually in stream into the whites OF three
eggs beaten to a stiff froth platter. Continue
beating the eggs till all the syrup is added and stir
this Italian merngue into the half frozen mixture in
the freezing can Cover the and freeze the pud-
ding fifteen or twenty minutes longer till 1t is quite
thick Then pack 1t away in mould set in salt ana
pounded ice and we'll covered up with thick papers,
while YOU prepare an iced champagne sauce
Do not attempt 10 substitute any other wine In
this recipe as champagne is the best wine for this
purpose II you do not wish to make so expensive
dessert select something else altogether Do not, on
any account even Port Madeira, Burgundy or any
wine which is properly served on the table at tho
temperature of the room or warmer in any iced
cold dessert. Such wines are properly used for
havoring hot dishes like soups stews and hot pud-
ding sauces Wine 1ellies and cold puddngs are
properly made or favored with wines which 1t is