The Washington times., 1905-11-27
PREPARATIONS FOR THANKSGIVING.
WHICH IS RAPIDLY DRAWING NEAR
By coRNELIA C. BEDFORD.

with Thanksgiving near at hand II
is necessary for the housewife TO make
3 certain amount of preparation for
that day and the Christmas holidays.
even though no great amount Of enter
tanning is contemplated. There is
mince meat 10 be made in quantity
for pies, enough plum puddings to last
through the winter, and fruit cake. for
expected and unexpected occasions. for
all these three articles improve with
age when properly made and cared for;
beside these there are the cookie and
doughnut pots 10 be filled. and. perhaps.
II IN the country or the matter can be
arranged with the farmer who brings
Us eggs and butter. the Thanksgiving
turkey to be selected Let US begin
with the rnince meat, for which several
recipes are given that those who like
liquors and those who decline to use
them may be provided for.
Afincemeat 0)-Take two pounds and
half OF lean beef from the top OF the
round; wipe, cover WITH boiling water.
add one-haif 1easp0onful OF salt cover
closely and simmer for an hour and
half Set aside until next day, then take
the meat from the liquor (Which may be
used Tor soup or gravy and chop Il
fine. Prom a pound OF firm kidney suet
remove membrane and put IL through
the food chopper, keeping IL as cold as
possible that II may remain fine and
powdery. Seed and hafve two pounds of
raisinss pick over, wash, and dry one
pound OF seedless raisins and two
pounds OF currants; cut fine three-esis.sar- r
ters OF Il pound OF citrDn. peel, core, and
chop enough tart apples to weigh five
pounds Mix all together, adding two
pounds CT brown sugar, one tablespoon
ful OF salt. one tablespoonful OF grated
nutmeg, three teaspoOnfuls each or all
spice. cloves. and mace. and two table
spoonfuls OF cinnamon Stir IN 0IIS pint
Of the best brandy and one quart ot
sherry mix thCroughly and pack away
IN 5ars with tightly hitting covers.
RIlncemeat C)-Put through the food
chopper Ghree pounds and q half or
cooked lean beef and one pound and a
half of beef suet from which the mem
braBes have been removed. Pare, core,
and chop IN a wooden tray enough bart
sDDles 10 weigh seven pounds. Mix with
these one pint Of molasses. three tapie-
spOoafuis Of cinnamon. two tablespoon
fuls sf salt. one grated nutmeg one mar
teaspoOutul Of cloves, one teaspOonful OF
aiispice, two pounds OF brown sugar,
two pounds Of gTanulated sugar. two
pounds Of seeded raisins cut IN halves.
Two pounds OF cleaned currants. one-half
pound OF shaved citron, one pint OF cur
rant or other jelly. and sufficient cider
or the syrup from sweet picked frait to
moisten. Cook slowly for two hours.
then can Ike fruits.
Fruit Mincemeat.
Seven pounds OF pared and cored
apples chopped fine; four pounds OF
sEtAE1 anu AseAtfS- -e-t@s4EsF AAAA ESL4lAS
OF sultanas; four pounds OF shredded
beef suet. four pounds Of cleaned cur
rants: threo pounds OF brown sugar;
two pounds OF ptted prunes: two
pounds OF figs. cut fine; one pound OF
blanched almonds put through a nut
crater or chopped fine: juice and
grated rinds OF six oranges and six
lemons. one pint OF hard cider and one
quarter OF a pint OF brandy. Mix all
together and pack IN stone jars
Delicious Plum Pudding.
Put three pounds OF beef suet freed
from membranes and a pound and a
half OF seeded raisins through the food
chopper; over the raisins pour one cup
fui OF brandy. cover and set aside. Nix
three pounds and three-quartcrs Of seed
ed and halVed raisins, three-quarters Of