Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-11-18
I 1OUSE=
HOLD
lINTS

| vember 1 has still time to make it and al
/ low for the ripening process which adds so
| much TO its richness and flavor While a
| month or six weeks is none too much to de-
| velop its full spicy seasoning, the rush OF
| fall work often prevents its being attended
| to so early in the season. Contrary to gen
| eral opinion mincemeat is not necessarily
| unwholesome eaten in moderation. The
| proper proportion of meat, fruit and spices
| and the fine :mince' 10 which they are sub
| jected tends to make the mincemeat easy OF
| assimilation.
| are plentiful and cheap. Wel-favored
| greetings spicy Sp.tzanbergs are consid-
| cred especially excellent, but now that
| tongue is expensive, the lower part of the
| round boiled gently until tender, Is ap-
| proved Some good Eousekeepers prefer a
| beefs heart, which is simmered gently all
| day In very little water and its own juices
| until of almost a ielly-like consistency.
| Some of the liquor in which the meat was
| broiled is used for moistenng. The suet
| should be freed from strings and miiSceu
| until almost as fine as meal. The spices
| should be of the purest. Many good cooks
| boil the raisins they are going to use in the
pies and adding the water in which they
| were cooked Sweet pickle vinegar, frult
| Juices left over from canning or preserV-
| ing. even Strawberries p!ums or almost any
fruit that has begun to ferment without
| mlncemeat with or in place of cider Whiie
! many oid-fashioned housewives cling to the
| practice of putting in brandy, 1t is really
| quite unnecessary, Boled-doWn c.oer Il
always a delightful addition to mlncefneat'
hut even this may be omitted If preferred,
| substituting the fruit juices or sweet pickle
vinegar. Here are two recipes for mlnce-
meat: the first a good, PLAIN ne" EhsI"iiu
one with few "frlllS.
Allow for two pounds cooked, tender peer
four and a half pounds apples, we gheo
after peeling and coring; three-fouftiS OF
Mound of suet three and half POUNDS su-
gar three pounds raisins, seeded, three
tablespoonfuls of salt, two grated nutlnesS'
two tablespoonfuls ground cloves, one tap'e,
spoonful allspice and three of powdered
cinnamon. g.. &c
Chop meat apple and suet very fine. IL
Won have a meat-chopper run them through
that Add the sugar, spices, 1fult cup
ful of the liquor in which the meat w -
cooked and another cu2ful sweet DE-
vinegar or the water in which the ralsih'
were brought to a boil. Add nan cup OF
more boiled cider, then COOK the nlAtu-e
until well scalded through. \ cup OF crap
or currant jelly or any preserves ADDS rlch-
ness. "a
a Richer Mincemeat.-To three POUNDS OF
finely chopped beef, allow SIX POUNDS tart
apples two pounds suet or poulu aLu
oiIarter of butter, four pounds each sugar
Cd raisins one quart of the Droth IN
which the meat was cooked, three plhIs
sweet cider and three plnts poliea clueis
six tablespoonfus cinnamon ana louF oI
cloves two tablesDoonfuls of SAT-, one Ia
bIasnoonful nutmeg a quart and a half
of ielly or Juice of preserves, three pouuCs
currants one-half pound citron shreddeo,
one-half pound shredded lemon ana orange
neel (candied). Bring to a good scald ana
can, This amount will last all winter, even
in a family addicted to the pie habit, and
is one of the most delicious pies l have
ever eaten. A little rose water may De
added lust before canning, If desired
NTipnanaat This form OF mlncG
will appeal to the family of English ex-
traction 1t is favorite holiday DAINTY
in England. To make 1t, CRATE the yell
low rind of a half dozen lemons that nave
been well scrubbed first. then squeeze out
the Juice Put into q deep bowl. Add two
pounds each seeded raisins, currants, SUI
gar and chopped apple, a pound and hall
beef suet. chopped fine. and quarter
nound lemon, orange and citron peel, mixed
and shredded. Mix well, then add a glass
of brandy or white wine and 1t is ready TO
put in the crust.
Green Tomato Mock Mince Pie-While
this compound is rather unusual II Is eX-
tremeIy tasty" and not expensive. 10
four quarts green tomatoes, chopped me,
allow three pounds brown sugar, the juice
of two lemons and the thin yellow rind
grated. a tablespoonful each cinnamon, all
spice and salt, half teaspoonful of cloves
and a tablespoonful grated nutmeg. Put
into q porcelain-lined kettle and simmer
gently until reduced one-half in bulk. Now
add two pounds and a half seeded raisins
or part raisins and part currants. and a
cup of boiled cider: then cook an hour or
two longer until thick. Cool quickly and
can.
Mock Mince Pies.-While the usual COM
bination of cracker crumbs. nolasses and
spices that masquerade under the name of
mock mince meat could never deceive the
most unobSerVant, q mince meat made
substituting any good extract of meat dis
solved in water will be found both appe-
tizing and wholesome. Allow one small
jar of extract to four quarts of chopped
apples.
For the Family Cooky Jar.-If there is to
be a gathering of the clans, big and little,
for over Thanksgiving, all the cooky jars
should be we'll equipped with a store of old
fashioned crulers and molaSses cakes,
ready to fill up the chinks when the chill
dren come rushing in from their games out
of doors, half starved, or bearded and
reverend elders call for some of the good
old cookies mother used TO make just be-
fore taking up their candies for the march
to bed.
Mothers Fried Cakes.-Stir to a cream
two cups of sugar and four tablespoonfuls
softened butter or drippings. Add one cup
each milk and water, two weil-beaten eggs,
four teaspoonfuls baking powder sifted in
four cups flour, a teaspoonful salt and Gin
namon nutmeg to flavor. Add enough
more flour to make soft dough, cut in
rings or twists and drop into kettle of
boiling fat When the cakes rise and
brown on one side turn defty on the
other without piercing the cruller then
as soon as Drowned lift out on brown pa
per. When nearly cool roll In powdered
sugar, II desired
District School Molasses CooSies-Put IN
to a pan one and one-third cups molasses
one cup brown sugar and one cup shorten
ing softened in the oven. Add one cup of
sour milk to which has been added a table
spoonful of vinegar and a heaping table
spoonful of soda. then stir until the sing
ing" ceases, Add next, one beaten egg
and one tablespoonful each ginger and Gin
namon, with flower to mix soft. Turn part
of the dough on TO O. Powered board roll
out about half an inch thick, cut out and
bake in quick oven.
Hermits.-Stir to a cream two cups sugar
and one cup of lard. Add one cup molasses
two well-beaten eggs, two level teaspoon
fuls soda, dissolve in one cup warm water
two teaspoonfuls cinnamon and one each
cloves and salt. Add six cups sifted flour
and one cup fruit English currants seeded
raisins or chopped prunes). mix soft and cut
in any shape preferred. Fine gingerbread
men and horses can be made with this
batter, where the cook possesses the requis-
tie artistic temperament and amall child
rem are to be catered to.
Sailed Almonds.-These favorite relishes
can be made ready several Aays before