Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1903-11-05

fractions to suit individual preferences
| in favoring gives far and away the
best satisfaction OF any mince-meat !
have ever eaten.
Weigh, after it is chopped, three
pounds of lean, tender beef. Add to 1t
one and one-quarter pounds OF suet,
chopped and freed from strings; six
pounds of tart apples preferably green
ings. chopped; six pounds of sugar; four
pounds of seeded raisins; three pounds
of currants, thoroughly washed and
dried; c-half pound of citron, cut In
the thinnest possible threads; three pints
OF sweet cider; one quart of the stock In
which the beef was cooked; three pints
of cider boiled down thick; three table, |
spoonfuls of powdered cinnamon; two
tablespoonfuls of cloves; one teaspoonful
each of mace allspice and nutmeg; two
tablespoonfuls of salt; one teaspoon of
white pepper; one pint of molasses; three
pints of jelly, and as much more juice OF
preserves or jelly as each housewife may
elect Brandy, sherry or rose water may
be added to the last, If desired. Chopped
prunes are deemed by many an improve
ment over currants. while candied orange
or lemon peel cherries n little cold tea
or coffee, may always be added to ad-
vantage. This mnce-meat may be scalded
or packed away in glass or stone Jars
without that formality, it's richness en-
euring its keeping. While this quantity
would be too much for the dweller in flats
will be found just about the right amount
to last the winter for the average family
with normal appetites and a cellar. II
this mince-meat is scalded do not add
the brandy or rose water until after the
q, scalding.
8 WHITE RIBBONERS' MINCE PIE.
G For those who object to mnce pies
as usually made, on the score of their
= being contemporaries. the following ex-
cellcnt recipe is commended. To three
d bowls Of chopped meat allow one bowl
Y Of suet seven bowls of chopped apples
: three bowls Of seeded raisins. three bowls
, of sugar, half pound Of chopped prunes
l. a quarter pound of shredded citron.
g pint Of strong coffee, quart of currant
: or grape jelly, and tablespoonful each
C of salt, cinnamon, alspice and cloves
S with teaspoonful each of mace and pep
r per- Add the liquor in which the meat
s was boiled with the grated rind and juice
n of two lemons and little vinegar to
IS give the necessary tartness. Scald as
e soon as made, and pack in close covered
Y glass jars to prevent fermentation.
= AS for the crust of the mnce pie. the
E. best is none to good. This does not
IT necessarily mean puff paste. 'haky
l. delicate pie crust" is the fetch before
E. which many a young housekeeper grow
II els. thinking 1t go difficult to achieve
p ment, that she is rash to attempt it. Toe
is much has been said of the late, of marble
IF slabs" and glass rolling pins "chillec
L. tables" and repeated rollngs with fif
tie teen minute internlssions between rolls
20 washed butter" and journeys up ant
a down the cellar stairs or to the ice box
All this paraphernalia and multiplied,
n of evolutions Is very well for the Frenci
$ puff paste, or in demonstration lessons
lie given by the fancy cooking experts Wit
ne get a percentage on all the elaborate
he utensils they can get the novice to buy
To the good plain cook. the woman Wit
n, has to wash her own dishes, and wait OF
Ill herself, the most Of these fancy equip
or ments are but a snare and delusion
~ Let those of modest purse and strength
IL take heart. A wooden rolling pin AM
r. hard wood boards of ample size, a flou
Ill sieve and good tin or agate ware pi
Ill plates are all the utensils necessary
- Farther pie tins should never be tolerate
tn as they soon soak the grease. If possibl
n cake the crust in cool pantry or /
an the cellar; yet the best plain pie crust
= have ever eaten, was turned out each da
ID, about an hour before dinner. in he
or summer kitchen where an "Old Nirginny
as black aunte held sway for many years
v Nor was she a stickler for having he
shortening chilled The moistening wa
,c- always ice water to be sure and tn
nd flour used the pastry or old process
ty The shortening was sometimes of lar
at and beef drippings, and again lard an
butter. the result in either case bein
the same The secret of her unifori
ms success seemed to be in the quick, ligl
&C. touch that lad the crust patted int
en- shape, rolled out and into the oven befor
ito the ordinary cook would have finish
in ed taking her initial steps. The pre-
he portions of the ingredients used where
he scant half cup of shortening to each cuI
wv full of pastry -four pinch of salt, salt
lie spoon of baking powder and just enoug
90 ice water to make a stiff paste TIL
as amount sutiiCies for one pie. Sift tn
al lpl
of and rub in the lard and most of the bu
ID ter.
in Wet with ice water putting in litt
ve. at time to make the required stiff
by ness. Sprinkle little -four on III
oh moulding board, and toss the ball {
a paste on it. Pat it deftly into shaI
,ut and, having Toured the rolling pin, 70
nat out lightly forward to the right or lef
rst or even backward, but always light,
for When rolled into rectangular shee
lg put few dabs Of butter over it 6
a intervals. dust a little flour over II
ge buttered dough. roll up. pat into shar
ch and again roll out. Divide In the mic
we die, and stand one piece one side. viii
i've the other is rolled out about the sis
is of the pie tin. Experience soon teacht
al one how to gauge this almost exactl
es Fold over. lift up. and having dredge
ur- the pie tin with little flour. lift on
the tin. Unfold and press around Il
rim, taking care that all the air bul
is bles get out otherWis Tue uiiuer CT
vet will puff up into the filling. Now put
the the mlnce-meat' ron out tne TOP crus
a fold over once in the middle and c,
or prick a few openings to allow Il
ar steam to escape.
ies Cover the pie. showing up with Il
,od hands around the edge, so as to give II
nee crust plenty Oh tulhess. brush the eus
re- of the crust with a little cold water,
es that they will stick closely together al
SITS prevent the juice running out,
ful Old fashioned housewives still use
rly fork to pinch the edges together, bl
en- the crust Will ne HSH'er anu oel'et
as simply pressed away iro'i' ',ie tus'
,. of the pan, leaving it firm and unifor
on the edge. Bake in a moderate owe
.es Mince pies may be baked several da.
inc ahead and relocated before serving.
are little grated cletse sp'lthiou oNe' ~
as top gives an auul'i"'ai "''P W "PPN'''
'eS, II one is neeueu' 49,. ,, 49,.