Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-11-05
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HOLD
| HINTS

bring out the corn pepper ana the nut
cracker, the dish of shining apples and the
jug of sweet cider, just pressed.
While cider is at its best and freshest
1t is time to boil some down for winters
use to make Thanksgiving mincemeat, cider
apple sauce, apple butter and various other
good things that depend upon its healthful
and delightful acid for success.
Boiled Cider.-Get the fresh absolutely
sweet cider, put into porcelain lined ket-
tie and cook gently on the back of the
stove until reduced one-half. Pour into
sterilized cans or bottles and cork close,
tightly.
Boiled Cider Apple Sauce.-Peel quarter
and core peck of apples put in the pre-
Add four ounces sliced fine. Cook four
or five hours, stirring and skimming often.
About twenty minutes before taking from
the fire add a pound of sugar.
Apple Butter-This may be made of
sweet or sour apples or half and half.
Boil gallon of fresh cider down to one
half of its original bulk. Quarter the APP
pies, peel and core and cut in small pieces.
Put into the boiling cider as many of the
apples as can cook at a time without burn
ing. When the apples are soft, skim out,
add more and so on until all are cooked.
L Heil HldSn as sou as possible, put all To-
gether again in the cider and simmer gen
tly until about half their original bulk and
as thick as marmalade. Stir often with
smooth wooden spoon or fiat stick, taking
great deal of pains not to let the but
ter stick on the bottom 1t is the part
of wisdom to keep one of the asbestos
mats under the kettle during the last
hour or two. Turn into small stone
you wish the apple butter to have
spicy flavor allow one teaspoonful each
of cinnamon nutmeg and allspice to each
gallon of the sauce, putting it in when
nearly done. This simple sweet makes
good appetizer at breakfast and finds
favor with the children for their luncheons
when spread on bread. An occasional va
Ration is furnished by adding chopped
butternut walnut meats to the butter
before spreading.
Cider Jelly-Boil sweet cider fresh from
the press until 1t jellieS. 1t Will not require
any sugar. This will be found useful in the
winter to give flavor to insipid fruits; and
when lemons are scarce serve for use in
cake filings, puddings and sauces.
Cider Jelly-English Fashion.-Soak two
ounces of gelatine in just enough cold water
to cover for two hours. Put two and half
pints of cider in a kettle over the fire and
when 1t reaches the boiling point pour over
the gelatine. Add two cups of sugar, stir
until dissolved then strain through cloth
into a mold. Set On the Ice until hard.
garnish with sweet biscuit and whipped
cream.
Mulled Cider.-This is an excellent bed
time drink when one feels that he has
taken cold or just after coming in from
wetting in the storm. Pound half an
ounce of stick cinnamon and ten or twelve
cloves until bruised. Put into sauce
pan with half a grated nutmeg, cover with
half pint of boiling water and infuse
on the back of the stove for fifteen min
utes. Strain, add sugar to taste and STIR
into pint of hot cider.
Ounces With Cider and Mollasses Colon
iaD-Pare and halve the ounces, removing
the cores. Boil these in sweet cider until
tender then strain. For five pounds of ounces
take quart of nice molasses, a pound
of brown sugar and the cider in which the
ounce parings have been cooked. Add the
whites of two eggs, bring to boil, remove
from the fire and skim. Continue to boil
and skim until perfectly clear. Then take
off the fire, cool, put in the ounces and
boil until tender. If there is not syrup to
cover them full and plenty add more cider.
Orange peel or few slips of green ginger
boiled in the syrup give pleasant flavor.
Thanksgiving Mincemeat-It is time too.
to make the Thanksgiving mincemeat. as it
needs at least fortnight to ripen. Use for
this boiled or roasted beef or tongue, tart
epples-Spitzenbergs or greenings-twice as
much chopped apples as meat. Contrary to
general opinion mincemeat is not unwhole-
some taken in moderation, as the combina-
ton of beef fruit and spice, and all finely
minced, is both beneficial and easily digest
ed. Neither is 1t expensive, the quantity
below being quite sufficient to last nearly
all winter for a good-siZed family. The
suet in mince pies should be chopped as
finely as possible. One-third butter and
two-thirds suet gives a better flavor than
suet alone. The beef should be cooked all
day until perfectly tender and the stock in
which 1t is cooked reduced to jeily-like
consistency. Cool over night and take or
the fat before mincing. Fruit juices, even
those that have begun to ferment may be
used in mincemeat, as the alcohol evapo-
rates in the cooking.
Allow to three pounds of chopped meat
six pounds of coarsely chopped apples. two
thirds of a pound of butter, one and one
third pounds of suet, four pounds of sugar,
four pounds of seeded raisins, three pounds
of currants washed and dried, three pints
of sweet cider, three pints of boiled cider,
one quart of stock, six heaping teaspoonfuls
of cinnamon, four teaspoonfuIs of cloves,
two tablespoonfus of salt, one pint OF
molasses, one teaspoonful Of pepper, half
a pound of shredded ctron, the same guam
tity of candied lemon and orange peel mix
ed and quart and a half of jelly or juice
of preserves. Boil about half an hour. just
long enough to thoroughly scald. and pack
in stone jars or glass cans. Set away In a
cool place. When ready to make the pies
scatter a few fresh raisins over the top of
each pie, and If not quite moist enough add
a little more cider or fruit, cold tea or
coffee.
Mock Mince Pies.-These are made in
either of two ways. Simply omit the meat
fiber from the ordinary mincemeat recipe
substituting any good extract of beef dis
solved in water "a small jar to a batch of
mincemeat, or the mincemeat may be made
in this way: To six soda crackers rolled
fine allow two cups of water In which two
tablespoonfuls of beef extract have been
dissolved one cup each brown sugar and
molasses one and one-half cups melted
butter cup and a half of .ratsins, the
same amount of currants and candied
fruits. a tablespoonful of cinnamon, a tea
spoonful each of cloves. pepper and salt.
two eggs beaten light, and wine glass or
brandy.
Ansvers to CorrespoEdcnts.-L. M, 1875
Washington ayenue-Will you please in
fern me how to cook hominy, also Is 1t
an easily digested and nutritious food for
breakfast?
Hominy Is certainly very nutritious. and,
~ nroperiy cooked and eaten, digestible and
desirable for breakfast cereal. There are
three things that make cereals bad for
MANY people Insufficient cooking. bolt
ing" instead of thorough mastication and
using so muca sugar on them that 1t sets
nm a fermentation in the intestines where
the mos. of the digestion of cereals takes
Mace. Hominy as well as the other cereals
needs long and SLOW cooking To obviate
.bolting" provide toast to be eaten with it.