Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-08
Table and Kitchen.
Anticipating Christmas.

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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-fashloned homestead
there il scent of Syrian myrrh, there Is In
eense, there IL spice; and the catchy odors
of all those fragrant concomitants which.
under the skillful and experienced man.pu-
lation OF deft hands, will appear later on in
those time honored 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 house
wife. this does not apply to Christmas-for
what would Chr. stmas be without the days
OF loving thoughts. cares and labor spent
in our efforts to make 1t q time of great
joy and feasting to others? Therefore long
before the first herald OF the yuletide APP
pears in form Of Christmas green's the
house mother must forestan these mar
bingers of Santa Claus annual visit and
have finished her first preparations for the
gladstone time. of his coming. II the rfch
plum cake and pudding are not already
ripen.ng for the Christmas feast-and the
luscious mince meat growing mellow like
wine, with length of days-mother's man
agment must have been at fault or sadly
interfered with by unforeseen and unusual
have nearly thirty days grace II they wish
to enjoy homemade cake pudding and pc
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, cons dering quality Of ma
terials and cooking. the store article max
no provision for -exigencies that may arse
where tastes differ in regard to such essen
tfals as the amount and kind OF fruit
and spices used whether they shall be
strictly temperate combinations-not con-
sidering the prodigality of sp-ces-or
whether they be strictly orthodox in COM
pound, shape and in manner Of serving.
- Even the woman who does not like cook
ing-perhaps because she does not know
Christmas cake or pudding and great is
her satisfaction and cemplacently If her eff
forts prove the browning glory of the
feast
Christmas Mince Meat.
Here is recipe that has always given
satisfaction. and on account OF the mate
rails used need not be made so early, as
1t does not require so long time to
ripen unless one desires q still richer
mixture: Take a large beef tongue-n
dried. soak 1t over night in plenty of cold
water, then In the morning put over the
fire in large boiler. well filled with cold
water Let the water gradually come to
boiling point and at the first boil pour the
water on. and replace with fresh cold
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 Qf 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 COW
cred 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 they
We're boiled. When perfectly cold remove
the fat from liquor, take out the meat
and trim or all skin and gristle and chop
hne. Remove all skin and membrane from
three pounds of fresh beef suet and chop
fine. adding it to the beef and tongue. Next
add four pounds of chopped tart apples,
weighed after they are pared and cored;
TOUR pounds OF large ratsins, seeded and cut
in half; two pounds Of picked. washed and
dried currants, one pound of shredded cit
ron, quarter of a 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 the
Juice OF four oranges and four lemons
Sweeten with four pounds of soft white
sugar; add two level tablespoonfuls Of salt
level teaspOonful each of pepper ground
cloves, allspice. cinnamon, mace and two
medium sized nutmegs grated. Moisten the
whole with a quart of Madeira wine, cup
OF best brandy and sufficient cider to make
1t OF proper consistency, Mix Thoroughly
adding more sugar. seasoning and spices IL
taste requires, but be careful that no taste
predominates. Let 1T stand at least TWEEN
ty-four hours before using. This mince
meat will keep all winter well covered and
In cool place. Watch and add more cider
II 1t becomes too dry. Instead of the wine
and brandy. rich fruit syrups-blackberry
or grape-may be used and the cider al
lowed to get a little hard before using
A Palmer Mince Meat.
For those who may like palmer mince
meat take two pounds of lean beef from
peck or shoulder; cover with boiling water
enough to cook it and boil gently until very
tender; then let 1t stand in the liquor until
1t is quite cool. Chop 1t fine and add to 1t
the following: One pound of finely chopped
suet. a pound each Of seeded raisins and
cleaned currants, quarter of a pound of
citron. shredded: four pounds Of chopped
apples, two pounds of light brown sugar,
a tablespoonful of salt, level teaspoonful
of pepper, a teaspoOnful each Of ground
cloves, allspice, cinnamon and mace Juice
and grated rind of two lemons a CUP each
OF tart orange juice ard molasses, a quart
OF sweet cider and a half cup of brandy
OF grape juice. Mix the ingredients well
tosether. moistening with some of the pot
liquor. Clarity the fat that forms on top
OF the pot liquor and add to the mince
meat. Taste and add more seasoning.
spices And sugar IL needed, but do not
oyerdo it.
Fruit and Suet Mince Meat.
This may be made several weeks before
Christmas. If the weather is cold. Remove
the skin and membrane from a pound of
suet and chop 1t fine. Pare and core enough
tart apples to weigh two pounds: chop these
fine and add to suet with a pound of
cleaned. washed and dried currants,
pound of seeded raisins two ounces of
cftron sliced thin, pound of moist sugar,
the grated yellow rind of one orange and
one lemon. half cup Of good brandy and
a cup of good port: salt. cinnamon, mace,
cloves and nutmeg to taste.
Ii the brandy and port are not used,
moisten with cider, or a little vinegar and
molasses.
English Twelfth Night Cake.
For medium-sized cake, take a pound
Of fresh sweet butter and beat to a cream,
then gradually beat in a pound of pow
dered sugar; add half grated nutmeg,
half teaspoonful each of allspice, ginger,
mace and cinnamon. Beat vigorously until
thoroughly mixed, then add the beaten
yOlkS of five eggs and continue to heat for