Evening star. [volume] (Washington, D.C.) 1854-1972, 1892-01-02
MINCB PIE AND PLUM PUDDING.
Two Wholesome Dishes That Can Re d.
gested % Made Properly.

From the New York sun
Mincemeat ought to be extremely wholesome
for the same reasons that Iaake it good to cat
its fsvors of sweet and sour, OF meat apple
and spice, which relieve each other. and It's
finely divided particles. which allow the
choicer blending OF favors and save the stom-
aeh. What gives mincepie its i'll reputs as
the very spawn OF nightmare are its overdress-
ing with suet and butter and its drugging
with spices. Spice is the very food Of the
nerves, rightly used, growing more essential
as circulation and sense dull with age. But 10
should be delicateiy, discorningly used not to
lose its potency.
Economical cooks make mincemeat OF beefs
heart. with the thick fat pared away before
cooking and the juicy flank strips cooked with
it, and both boiled down IN tie broth. an mex
pensiye foundation which, ninccd, ID rs rich
as tongue or the high-priced pieces. tenderloin.
fillet or round. The fat Is taken of, the rich
liquor o. the meat boiled down TO gravy and
added to the mince. One quart bowl OF
chopped meat to three Of apple is the rule, and
with this neither suet, butter, brandy nor wine
is used.
baldwin apples are used with ono ounce to
the four bowls Of mince. one lemon and peel,
two Havana oranges chopped, the peel boiled
tender and very nnely cut, half cup Of cider
y. y
Tablespoonful of cinnamon. two nutmegs and
teaspoonful OF cloves. one coffee cup Of sugar.
The juice of the meat gives richness instead Of
suet. In place OF the wine aud brandy what2
One-hrH cup Of the best Porto Rico molasses,
not sirup; one large cup of strong tea and one
third teaspoonful Of cayenne PEPPER. That
gives a zest that is c fair imitation Of brandy
and aids digestion. When the pies are made
one teaspoonful of butter, in small bits is
spread over tho mince before putting on the
I.
BILE ingredient in it, while the havoring is very
rich.
Fine flour mingled with oil has been regsle
ever since patriarchal times, when Sarah set
cakes before the angel at the door OF Abrahams
tent We were meant TO like IL and 10 eat it.
II, instead of the pale brown -four mingled with
olive oil and baked on the hearth, which Sarah
used, We prefer paste Of starchy -four and
animal fat, which no juices of the stomach can
dissolve any more than they could pieces OF
glue, ii is our own mistake. The family has gone
back TO the primitive pastry OF Mamre, mot
from any superstitions about the injuriousness
of astry in itself, but because it likes pie and
iho. the best kind of il.
tor pastry, use the ordinary salad oil With
whole wheat -four or any fine grades Of Grs-
ham, IL gives the sweetest, hakiest pastry ever
eaten. Try IL, with brown -four or white, using
one part oil TO three parts Of -four, with ice
water, salt and pinch Of baking powder.
Brush the top with milk on putting il In the
oyen. which should be hot enough to bake 10
thoroughly in little oven ten minutes There
is not trace of oil in the pastry, which ID more
delicate than il made with sweet butter.
Plum pudding is another wholesome food
that no careful family should be without in
winter, combing 1t does the heat making
and Strengthening elements Of fat, -four and
raisins. The basis Of plum pudding il the
finest oatmeal almost like -four, with little
oil, baking powder and fruits. favoring with
the aromatic Havana orange peel
The coarser kind Of oatmeal 10 richer than
chestnuts as filing for turkey. Use cold boiled
oatmeal and bread crumbs, with chopped
oysters, sweet marjorsm, sausage, or any
usual fayoriag, especially celery, which gives
q fne flavor 20 the bird, or put q pinch
Of ground carsway and dash Of nutmeg with
cannot be recognized Dress your turkey and
III it over night TO let the seasoning strike
through.