New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1903-11-30
REAL MINCE PIES.
Early in December Time to Make Filling
for Them.

November the opening month Of the season OF
frost. is the time when the busy housekeeper pre-
pares her fruitcake mince pies and also her CHRIST
mas pudding which should be boiled and hung TO
ripen weeks before Christmas
The oldtime mince pie not made OF beer, out
Of mutton. and a coarse. greasy dish II must have
been. Later a beefs tongue was substituted for
the mutton. IN those days tongue did not bring
the fancy price II does to-day. and. when not uti-
lied some such way. was quite likely to be
thr with the refuse. oxtails. sweetbreads
ar. her delcacies once were.
O. Of the best and richest rules for rlince meat
is as follows Chop fine in meat chopper two and
a half pounds Of lean cooked beef. The pies are
much better and richer made Of roast beef. but
this is necessary. The round Of beef boiled
till tender is considered by most people to be quite
good enough for this purpose but a beers tongue
is used for the richest and most delicious form OF
mince meat. The best apples are the Spitzenbergs
or well favored "greenings.' but any fine favored.
tart apple may be used. Two quarts OF apples,
chopped in coarse bits are necessary for two and
half pounds Of meat. Add about half pound OF
the best beef sUet chopped very nne- BY measure
there should be two-thirds Of apple, one-thlrd Of
lean meat and about one-ffth one-fourth
much suet as there is meat Mix the chopped
apples meat and suet together an a porcelain
lined kettle and add to them the Juice and yellow
rind Of a large lemon the rfnd being chopped fine
and entirely freed from the inner white skin Add
also two pounds of currants and two and half
pounds Of raisins. One and half pounds or the
raisins should be chopped fine. but the remaining
pound can be used whole, the seeds being removed
A quarter Of a pound each OF lemon and orange
peel and half a pound Of citron. shredded, can be
added to the nlince meat IL desired, and many ex-
ceIlent housekeepers who have preserved straw
berries. cherries. plums or almost any preserves
that have begun TO ferment but are not mouldy
add them in the proportion OF q quart 70 tne guam
tty given. Add to the mixture quart OF sweet
cider boiled down until reduced about one-haf
and sweeten the mince meat thoroughly. the
amount Of sugar being regulated by the sweetness
Of the cider Season with two teaspoonfuls Of pow
dered cloves and a tablespoonful each Of powdered
cinnamon, nutmeg and mace. with about table
spoonful Of salt; cook for about half an hour and
add cuptul or Of cider, if needed This
should be put in boiling hot, and preserved fruit
Juice which has begun to ferment may De USED IN
stead Of it
When the uince meat is ready TO take UP, put
it in stone crock and set it in the open air, IN
covered. TO cool quickly as possible hen thor
oughIy chilled. set it away in an ice-coid place
and let It rpen for at least two weeks before using
II the mince meat freezes it will be all the better
for it Good mince meat should keep as long as
three months. When there is danger Of it fer
AnooneI Late Nm Ind bo5sek aeDer calls
for one pint bowl Of chopped meat and two pint
tS FOUND N Of BEEF Which she boils but not long
enough to take out all the strength. The water
the is boiled in she uses to moisten the mise
meat one pound OF raisins should be ADDED 70
every two pint bowls OF meat, half the ralslns be
ing chopped and the remainder ADDED Who4e Allow
one-siXth as much suet as there Is le-t, anu 80
currants. chopped dates, sugar sat ana specs. ac
cording to taste. Fry out the suet ana add 10 me
mixture both the melted fat and what remains OF
the suet which must be chopped line. Boil tne
rninca meat for about twenty minutes, and add
sweet cider II it is found to be too dry
Mock mince meats are sometimes more eAPens6ve
than the genuine aIucie, anu a!S he
than uunhOlesOme ''meSseS' or cracker cruIIlOsy
fnolasses, cider and butter, with Shrinking OF
fruit and spices. A wholesome ana lIt@ pe'iSlEe
-ainca meat which is yet not mock mice, but
In its way as excellent as any otner may now
ever be made from green tomatoes. Go 4oS g5
CI7srts of green tomatoes chopped very fine, add
three rounds Of brown sugar ana the yeIloH I'M
80 mice Of two lemons the ind being chopped
anu 49, 10 s7tirelv freed from the white inner
skin Stir the mixture in porcelain 4 I &c
over the fire and season II with a tauIesLoo ~
each Of cinnamon, salt and ausplce JedsPoOLLI W
~ cloves and half a grated nutmeg. Let II oOl
thorourhIy for an hour, or untlI II mas UoiIeC
down to one-haf its original D4IA- suLIlls C'L
ca that n viii not burn. Then add a pound OF cur
r9rte and a pound and a half Of seeded ralslns.
POL one or two hours longer. or untll the rAt1e
iS cutie thick Then take II up anu SCI ~ ~
y - oooI quickly II the rnince meat Is 70 oe
kept for any length Of time II stoL i ia - ce
uT1 in glass jars and set away IN ne ~ -cbae+ Kind
- a crusr The TOP layer should be OF pun pdstte,
"a daen sashes should be cut IN IL 10 leL out Ile
steam Add Tablespoonful Oh - oF green tomato
n1ince meat. well as OF Ihe o.IieI ~ lemon
70 each one also the grated Tiil a % ne before
scatter n few fresh raisins over e@0i' PIC
putting the top crust - .,5a- ,,sa7 IN Aavor-
-@ba alcohol in the brandy or cloer ussq IN 9-ira
- -,i1ce MES always evaporates IN t1e oahIils,
ne uI I- ~ delicate flavor remains. Mlnce pies
i,--.,-s ir,nrOve hv keeping, ana many pieS -
he made for the holidays early IN f-na2s hard
KEPT ~ -, are wanted they should be thaWed OUT
in a hot oven zi4so-.,ca IN the WAYS Of max
IhIe 4oTojIiar MES as tn is IN tastes: mere
10 recipe for mince meat sn1 s 49, NV
tested by making little OF II a NAV be too sweet
seem the correct ma VnrlIls lO1 ~
Gid for another