The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-12-09


the rare mince pie,
The plurns for the pudding, and the I
cakes stand By"
And in many an old-fashioned home |
stead there is scent of Syrian myrrh, |
there is incense there is spice; and the |
comitants which, under the sklllful and I
experienced manipulation of deft hands. /
will appear later on in those time-hon- /
ored forms-Christmas mince pie, plum |
pudding and a cake that seems mosaic |
work in fruit and spices.
Take no thought of the morrow, we |
are told. In the mind of the excellent |
housewife. this does not apply to
tChristmas-for what would Christmas |
/ be without the days of loving thoughts, |
cares and labor spent in our efforts to
make it time of great joy and feast |
ing to others Therefore long before |
! the first herald of the Yule-tide APP
pears in form of Christmas greens. the |
house mother must forestall these har-
bingers of Santa Claus annual visit
and have finished her first preparations
for the gladstone time of his coming.
If the ris9l plum cake and pudding are
not already ripening for the Christmas
feast-and the luscious nincemeat
growing mellow like wine with length
of days-mother's management must
have been at fault or sadly interfered
with by unforeseen and unusual events.
However. the belated ones still have
nearly fifteen days grace If they wish
to enjoy homemade cake, pudding and
pie. and who does not prefer these
when made according to the approved
family recipe? Granting that you can
buy just as good as you can make,
considering quality of materials and
cooking. the store article makes no
provision for exigencieS that may arise
where tastes differ in regard to such
essentials as the amount and kind of
fruits and spices used; whether they
Ishall be strictly temperate combina-
tions-not considering the prodigality
of cniPoC-01. xa,1H ho frio oil u
orthodox in compound. shape and in
manner of serving.
Even the woman who does not like
Icooking-perhaps because she does not
know hcw-doeS like to mix and fuss
over Christmas cake or pudding; and
great is her satisfaction and comDla-
cency If her efforts prove the crowning
glory of the feast.
CHRISTMAS MINCE MEAT
Here is a recipe that has always
given satisfaction, and on account of
the materials used need not be mace
so early, as it does not require so long
a time to ripen unless one desires a
still richer mixture: Take Il large beef
tongue-if dried, soak it over night in
plenty of cold water, then thc NOM
ing put over the fire in 4 large be iie.r,
we'll filed with cold waler. Let the wa
ter gradually heat to boiling point,
and at the first boil pour the water off,
; and replace with fresh cold water; let
: this gradually heat to boiling point,
an hour. At the end of that time put
in three pounds of lean beef from
neck or round (if the tongue weighs
more than three pounds take same
quantity of beef. Add a tablespoonful
of salt and let boil gently for three
hours longer, keeping covered. Then
remove from the fire, take out the
tongue and skin it and then return to.
the liquor in the boiler and let both
. | tongue and beef cool in the water in
| which thew hOi16d Whom DarfaCf-
, ly cold remove the fat from liquor, take
. out the meat and trim off all skin ard
membrane from three pounds of fresh
. beef suet and chop fine, adding it to
: the beef tongue. Next add four pounds
r of chopped tart apples, weighed after
5 they are pared and cored; four pounds
of large raisins, seeded and cut in half;
' two pounds of picked, washed and
dried currants, one pound of shredded
, citron, quarter of pound each of
orange and lemon peel, shredded; one
[ pound of sweet and two ounces of Bit
ter almonds, shelled before weighing;
blanch and chop fine. Also add the thin
grated yellow rind and the juice of
four oranges and four lemons. Sweeten
: with four pounds of soft white sugar;
add two level tablespoonful of salt, a
level teaspoonful each ofpepper, ground
Cloves allspice, cinnamon, mace, and
Moisten the whole with a quart of Ma
deira wine, a cup of best brandy and
sufficient cider to make it of proper
consistency. Mix thoroughly, adding
more sugar seasoning and spices if
taste requires, but be careful that no
, taste predominates. Let it stand at
!, least twenty-four hours before using.
. This mince meat will keep all winter
we'll covered and in cool place.
Watch ana add more cider If it be-
comes too dry. Instead of the wine
I and brandy, rich fruit syrups-black-
berry or grape-rnay be used and the
cider allowed to get little hard be-
: fore using.
A Palmer MINCE MEAT.
For those who may like a palmer
naince meat, take two pounds of lean
) beef from neck or shoulder; cover with
; boiling water enough to cook it and
! boil gently until very tender; then let
it stand in the liquor until it is quite
cool Chop it fine, and add to it the
following: One pound of fine chopped
c suet. pound each of seeded raisins and
cleaned currants, quarter Of pound OF