Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-11-16
Good Cookery
DOMESTIC SCIENCE
IN THE HOUSEHOLD.

MENU, SUNDAY. NOV. 10.
PREAkFAsT.
Grapes.
Cereal cooked with dates.
Scrapple. Fried sweet potatoes.
Corn mullins
Coffee.
DINNER.
Spit pea soup with croutons.
Celery. Picked beets.
Roast beef, Drowned potatoes.
Lettuce and green pepper salad.
Apple dumplings with lemon sauce.
Coffee.
SUPPER
Dreamed potatoes.
Cold roast beef.
Crullers Cheese. Appleasuce.
Cocoa
THANKSGIVING being scheduled later
than usual this year, the forchtndctl
housewife whose docs not count it a mat
ter of religion to have her mnccmeat
IN the Jars by Nov. has still time to
make il and allow for the ripcnng pro-
cess which adds so much to its richnt IS
and flavor. While n month or six weeks
is none too much to develop its full
spicy seasoning. the rush Of fall work
often prevents its being attended to so
carly in the season. Contrary to gen.
eral opinion, minccmcat is not neCcssar-
lily unwholcsomc eaten in moderation
rho proper proportion of meat, fruit and
spices and the fine "mince' to which
they are subjected tends to- make the
mincemcat easy of assimilation.
I he Si u ,rp A..
are plentiful and cheap. Well favored
greetings or spicy Sp,zcnhorss are con-
sidercd especially excellent, but now that
the tongue is expensive, the lower i.art of
the round boiled gently until tender. is
approved. Some good housekecpers pre-
fer beef's heart, which is simm. red
gently all day in n very little water and
its own juices until of almost n jelly
like consistency. Some of tho liquor in
which the meat was brCiled is used for
mOistenin:s. The suet should be freed
from strings and minced until almost as
fine as meal. The spices should be of
tho purest. Many good cooks boil the
rasns they are goins to use in the pies.
and adding the water in which they were
cooked. Sweet pickle vinegar, fruit
Juices left over from canning or prescrv-
ing. even Strawberries plums or almost
any fruit that has begun to ferment
without Being at all mouldy, may h.
used in the mincemeat with or in place
If cider While many old-fashioncd
housewives cling to the practice of put
ting in brandy. il is really quite unncccs-
sary. Boiled-down cider is always a de-
liGhtful addition to mirccmcat. but even
this may he omitted if preferred, sub
shutting the fruit juices or sweet pickle
vinegar. Hcic are two recipes for mince-
meat; the first a good. plain New Eng
land one. with few "frills
Allow for two pounds cooked. tender
beef. four and a half pounds apples
weighed after pecling and coring; three
fourths OF pound of suot three and ~
haif pounds sugar, thrcr pcurds raisins
seeded. thre, tablespronfuls allspicc,
and three OF powdered cnnamon.
Chop meat. apple and suet very fine
II you have moat-choppcr run them
through that Add the sugar spices,
fruit. cupful of the liquor in which the
meat was cooked and another cupful
sweet pickle vinegar or the water IT..
which the raisins were brought to a boil,
add half cup or more boiled cider.
then cook the mixture until well scaldod
through. cup of grape Or currant jolly
or any preserves adds richness
A RICHER MTN-EMEAT.
To three pounds of finely chopped beef.
allow six pounds tart apples two pounds
suet or pound and a quarter Of butter.
four pounds each sugar ard raisins, ont
quart of the broth IN which the meat
was cooked. three pints sweet cider and
three pints boiled cider. six Tablespoons
fuls cinnamon and four of cloves two
tablespoonfuls OF salt, one tablespoonful
nutmeg. a quart and Il half of jelley or
juice of preserves. three pounds currants
"nc-h1lf pound citron shredded one half
!oird shredded lemon and orange peel
(candiedD Bring to a good scall and call
This amount will last all winter, even
III family addicted to thu pie habit
and is one of the most delicious pies |
nave ever eaten. a little rose water may
lie added Just before earning. IL desired
LEMON MINCEMEAT.
This form Of mince will appeal to the
family Of English extraction. 1t is a
favorite holiday dainty in England To
make it. CRATE the yellow rind of a half
dozen lemons that have been we'll scrub
bed first. then squeeze out the Juice.
Tut into deep bowl Add two pounds
each seeded raisins, currants. sugar and
chopped apple, n pound and n half beef
suet. chopped fine. and a quarter pound
lemon, orange and citrOn peel mixed
ana shredded. Mix well, then add n glass
Of brandy or white wine and it Is ready
to put in the crust.
GREEN TOMATO MOCK MiNCE PIE.
While this compound is rather unusual
II is extremely tasty and not expen-
Rive. TO four quarts green tomatoes,
chopped fine. allow three pounds brown
sugar, the juice of two lemons and the
thin yellow rind grated. tablespoonful
each cinnamon. allspice and salt. half a
tcasroonful Of cloves and n Tablespoonful
grated nutmeg. Put into a porcelain lin.
ri lined kettle and simmer gently until
one-half in bulk Now add two
and a half seeded rasins or mart
boiled cider. then cock an hour or two
longer until thick. Cool quickly and can.
MOCK MINCE PIES.
While the usual combination of cracker
crumbs, molasses and spices that mas
1'leradcs under the name OF mock mince
meat could never deceive the most UNI
1hstrvant, a mince meat made as usual.
merely leaving out the meat and substi- |