Elmore bulletin. [volume] (Rocky Bar, Idaho) 1889-1906, 1893-11-11
MlNce PIE AND PLUM PUDDING
Ewe Wholesome Dishes That Can re hi
gessei ~ Made Properly.

WW0 Wholesome btAhek Enat Tan we Dt-
gessed " Made Properly.
Mincemeat ought 10 DO extremely
wholesome for the same reasons that
make il good TO eat--its tiavors of sweet
and sour. Of meat. apple and spice. which
relieve each other. and its finely divided
particles, which allow the choicer blend.
ing of havors and save the stomach.
What gives mince pie its III repute as
the very spawn OF nightmare are its
overdressing with suet and butter and
its dragging with spices, Spice Is the
very food OF the nerves, rightly used,
growing more essential ms circulation
and sense dull with age. But it should
be delicately, discerningly used not 10
lose its potency
Economical cooks make mincemeat of
beef's heart. with the thick fat pared
away before cooking and the juicy flank
strips cooked with il and both boiled
down In the broth, an inexpensive foun-
dalton which. minced, Is rs rich ms
tongue or the high priced pieces-ten-
derloin. fillet or round. The fat is taken
of, the rich liquor OF the meat boiled
down to gravy and added TO the mince.
One quart bowl Of chopped meat to three
Of apple Is the rule. aud with this neither
snet. butter, brandy nor wine Is used
Baldwin apples arc used, with one
ounce 10 the four bowls OF mince. one
lemon and peel, two Havana oranges,
chopped. the peel boiled tender and very
finely cut, half "a cup Of cider jelly, two
cups of raisins. one Of currants. a table
spoonful 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 and brandy. WHAT One-half cup
OF the best Porto Rico molasses. not
syrup. one large emp Of strong tea and
one-third teaspoonful Of cayenne pepper
That gives n zest that is fair imitation
Of brandy and aids digestion. When the
pies are made one teaspoonful OF butter,
In small bits, Is spread over the mince
before putting on the upper crust. This
Eince has not an indigestible ingredient
In II. while the tiayoring is very rich.
Fine 9our mingled with oil has been
regale ever since patriarchal times,
when Sarah set cakes before the angel
Mt the door OF Abraham's tent. We were
meant to like IL and to eat il. lf. instead
OF the pale brown -four mingled with
olive oil and baked on the hearth. which
Sarah used. we prefer paste OF starchy
Hour 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 human family has gone
back to the primitive pastry Of Manre.
sfn from l..tt ls.
Juriousness OF pastry in itself. but be
cause it likes pie and likes the best kind
Of it,
For pastry, use the ordinary salad oil.
With whole wheat -four or any fine
grades Of Graham. II gives the sweetest,
tiakiest pastry ever eaten. Try il. with
brown -four or white. using one part oil
TO three parts tionr. with ice water, salt.
and pinch Of baking powder. Brush
the top with milk on putting it in the
oven, which should no hot enough to
minutes. There is not trace of oil In
the pastry, which is moro delicate than
II made with sweet butter,
Plum pudding is another wholesome
food that no careful family should be
without in winter, combining as II does
the heat making and strengthening ele-
Inents Of fat, -four and raisins. Tho
basis of plum pudding is the finest oat.
meal. almost like flour, with little oil,
baking powder and fruits. hayoring with
the aromatic Havana orange peel.
The coarser kind OF oatmeal ia richer
than chestnuts as filling for turkey. Use
cold boiled oatmeal and bread crumbs,
with chopped oysters. sweet marjoram.
sausage, or any usual havoring. espe-
cially celery. which gives a fine flavor
20 the bird, or put pinch of ground
caraway and dash OF nutmeg with the
sage and marjoram IL you want new
and foreign flavor Of which the ingredi-
ents cannot be recognized. Dress your
turkey and fill 1t overnight to let the
seasoning strike through.