Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1893-12-24

ltEClfES,
A perfect niincn pic There are various
precious old rcclpes for making miuce ME,
out ! am inclined 90 call the following
the perfect nincc pie because Il has
a m,1lowncSs and richness OF flavor one
seldom tinds in mincc meat
The sccret lies In the addition Of sev-
eral ingrSlients not generally used.
ono best uN boiled tongue for mlnce
ms1r II has the right offending" quail
ty. Boil a fresh tongue. skin Il. and
mince fine Chop threc pounds Of fresh
beet Snct, tNelng Il from all fiber thor
onghly, and lay it In cool water. stone,
but do not chop, four pounds OF raisias,
and wash aud dry the same quantity Of
eurNnts' Take half as much clty,nn and
Cut u small.
Use pound Of brown sugar and a cup
Of dark molasses MS the sw,c,cning fac
tors, and grind hcaping Tablespoonful
each Of cinnamon and ailsnicc, with half
as much cloves, a whole nutmeg, grated,
and one pint OF cidcr.
fnt all these ingredients Into largo
crock and SGT IN a slow oven for an hour,
stirring half q d0Een times.
Then iako from the oven and pour h
enough brandy TO mako the mass soft,
mixing Il IN vigorously with wooden
spoon, Cover tho crock closely aud set
away 20 mature which time is somewhat
Indefinite. Two weeks viii do; i've or six
VIII not be too long. II Il dries out dur
ing the neriod, add little brandy, FROM
time 10 time When ready TO make into
pies add pccltd and chopped apples IN
the proportion of two large, juicy ones
TO every pint Of the mlucc meat, and
When you have put into tho olOrous mass
a handful OF candlcd cherries and n
CUP OF preserved strawberries for every
quart, and made L distinctly moist with
fresh brandy. you wil find your lnhors
crowned with q fragrant aud sayory sue
coss.
Make as nice and laky pic paste rs
| you know how. IL Is not given 10 all
TO sncceod IN this branch Of the culinary
art, aud " YOU manage 10 make II rich
without being greasy. aud nnky without
being brittle You win have done wonders,
Do not bake too long, Miuce pies ar,
gnadc to be rchcatod, and are then too
| dry, " left too LONG IN the oven ON iirft
| baking, u YOU want 60 heat a ne
! through properly SGT u IN tho mouth OF
| the oven an hour aefnrc serving
Chrisimau plum pudding Stone one
| pound Of Snltana raisins and tho Same
| Of Muscat@ Wash and dry q pound OF
currauts. Chop fine pound Of beef suVt
md two ounccs Of each Of cnndlcd orange
/ and lemon peal Blanch two ounces
| each " wcct aud bitter almonds, Crate
| three nuhmogs and onc pound Of bread
I tfNNlNef MflNh ANt7 AtA'A NfhtifNI MN
| also CRATE tho dnd and squeeze the juice
| from one lemon Weigh ihrcc-qunHers Of
a pound Of flour and whole pound Of
| powdered sugar Measure q lumber of
! TART jdly plum n the best, cnrrnnt next
| choice and use nino eggs with this guam
| tity OF ingredients,
Use "a large mixing howl. putting Ia
tho eggs first beat the Jelly into these,
| add the suot, then the -four little at a
| time, alternating with the fruit, nuts,
/ crumbs, etc, and, last of all, put IN q
tablespoonful of powdered ginger root
and ono uf salt.
You must have ready large piece
Of thick, new muslin, that has been VOL
| washed; wet it and sprinkle one side
with ilour, tic the pudding loosely into
| this cloth, leaving plenty of room 10 swell,
aud put It into large pot Of boiling wa
ter Cover closely aud let u boil slowly
ut least nino houu. LIT u out then, and
put the pudding cloth and all, into cold
| wutur
Turn ont on dish, stick Il full Of
hlunelcl and sliced almonds, put sprlH
Of holly Ia the center pour a small glass
Of cognnc ovcr IT, light tho liquor, and
serve while blazing
This tlafne Is the browning Christmas
touch distinguishing II from all the other
puddlnrs of Tho year A foam sauce made
by Dreaming together q cupNl OF sugar
and half as much butter. 1avorhF ii
tasm with brandy, Is always served with
this pudding The recipe can be hllypd
but aa the puddings keep well you will
ind II mono too large The lnt morse
viii taste aH good as the iirst