The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-12-09
ANTICIPATING CHRISTMAS.


And now the meat is shredding for the
rare mince pie,
/ The plums for the pudding. and the 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
catchy odors of all those fragrant con-
comitants which. under the skillful and
experienced manipulation of 6eft hands.
Will appear later on in those time hon
ored forms-Christmas mince pie, plum
pudding and cake that seem 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 Christ
mas-for what would Christmas be with
out the days of loving thoughts. cares
and labor spent in our efforts to make ii
a time of great Joy and feasting TO
others? Therefore long before the first
herald OF the Yule-tide appears in form
of Christmas greens the house-mother
must forestall these harbingers OF Santa
Claus annual visit and have finished her
first preparations for the gladstone time
of his coming. II he rich plum cake and
pudding are not already rpening for the
Christmas feast-and the luscious mince
meat growing mellow like wine. with
length of days-mothers management
must have been at fault or sadly inter
fered with by unforeseen and unusual
events. However, the belated ones still
have nearly thirty days grace il they
wish to enjoy homemade cake pudding
and pie-and who does not prefer those
when made according to the approved
family recipe? Granting that you can
buy just as good as you can make. con-
sidering 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 shall be strictly tenn
perate combinations-not considering the
prodigality of spices-or whether they be
strictly orthodox in compound. shape and
in maner of serving
Even the woman who does not ligke
cooking-perhaps because she does not
know how-does like to mix and fuss over
a Christmas cake or pudding; and great
is her satisfaction and complacency if
her efforts prove the browning glory of
the feast.
Christmas Mince Meat.
Here is a recipe that has always given
satisfaction, and on account of the mate
rails used need not be made so early as
it does not require so long a time to ripen
unless one desires still richer mixture:
Take large beef tongue-if dried soak it
over night in plenty of cold water. then
the morning put over the fire in a
large boiler. well filed with cold water.
Let the water gradually come to the boil
water and replace with fresh cold water;
let this gradually heat to boiling point.
then let it boil steadily but gently for an
hour. At the end of that time put in
three pounds Of lean beef from neck or
round Of the tongue weighs more than
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 1t and then return 20 the
liquor in the boiler and let both tongue
and beef cool in the water in which they
were boiled. When perfectly cold remove
the fat from liquor, take out the meat
and trim off all skin and gristle and chop
fine. Remove all skin and membrane
from three pounds of fresh beef suet
and chop fine. adding il to the beef and
tongue. Next add four pounds of chopped
tart apples weighed after 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 bitter almonds. shelled before
weighing: blanch and chop fine. Also
add the thin grated yellow rind and tho
juice of four oranges and four leIssns.
Sweeten with four pounds Of soft white
sugar; add two level tsblespoonfus Of
salt. level teaspoonful each Of pepper.
ground cloves. alslpice. cinnamon. mace.
and two medium sized nutmess grated
Moisten the whole with quart of Ma
deria wine. a CUP Of best brandy and SUP
fcient cider 10 make II of proper consist
ency. Mix thoroughly. adding more SUI
gar, seasoning and spires II taste reSIires
but be careful that no taste predomi-
mates Le il stand at least twenty-four
hours before using. This mince meat
will keep all winter. well covered and In
a cool place Watch and add more cider
IL IL becomes too dry. Instead OF The wine
and brandy rich fruit syrups-bIackbe-y
or grape-may be used and teh cider al
lowed 10 get little hard before using
A Palmer mince Neat.
For those who may ike palmer rnince
meat. take two pounds Of lean beef from
neck or shoulder: cover with boiling
water enough u cook IL and boil gently
until very tender. then let it stand IN tbs
liquor until Il is quite cool. Chop IL fine
and add to It the following: One pound
Of finely chopped suet a pound each Of
seeded raisins and cleaned currauts
quarter II a pound Of citron. shredded
four pounds Of chopped apples. two
pounds Of light brown sugar a table
spoonful OF salt. level tesspoouful Or
pepper a feaspoonful each Of ground
cloves. allspice. cinnamon and mace juice
and grated rind ~ two lemons. a cup
each 81 tart orange juice and rnOlssses a
quart OF sweet cider and a half cup II
brandy or grape juice Nix the ingreli-
ents well together mOistsusnE ~ith some
q the pot liquor Clarity the fst that
forms on top Of TIE %, LIQUOR add AID
more seasoning. spices and sugar Il nees- /
ed. but DO not overdo =
Fruit. and Suet aince Meat
70. Ia azuzT-f 80