New-York tribune., 1907-11-14
GOOD MINCE PIES.
Recipes for Thanksgiving-How to Enrich
Ordinary Filling

An old family rule for mince meat calls for two
end a half pounds of lean, cooked beef. minced
fine; quarts Of apples, peeled, corcd and
chopped a pound Of minced suet pint of sugar.
tie Juice and minced rind OF a very large lemon,
two pounds Of cuIrants, enc and a half pounds OF
chopped Taisins. one pound OF whole ralsins, 2
quart OF cider a toaspoonfut of salt and table
spoonful each Of cloves, cinnamon, mace and nut
meg
cheap cut Ike a round steak. will do for the
meat but cold roast beef is supposed 10 be the
ideal thing Sometimes beef tongue is used by
housewives who do not care TO econonize Re
every particle Of fat possible from the meat,
and IL il is piece Of round steak let II come 10
the boiling point and simmer until tender. then
mince it fine Roast beef VIII not need any re
cooking but may he put Immediately into the
grinder and then added to the fruit 90 other
ingredients a meat grinder Is a necessity when
making Inince meat. for the meat and suet may
be ground fine sausage with only slight
expenditure Of time. Use the finest knife for
the meat and the coarsest for the apples. Select
for this purpose tart apples of fine flavor Old
fashioned housewives always used SpitzenberGs
for this purpose, but well Favored greetings viii
do very well Boil he cider to be used and pour
II hot over the mince meat; place it On the bscH
OF the stove, where the suet will melt and The
APPLES viii begin to cook slowly without burning.
There IS hardly enough moistenlnE used to war
rant putting the mince meat directly on the front
part Of the fire Let il cook an hour or UNI te
suet has melted and the taste has disappeared
from the mince meat. As soon as it has cooked
sufficiently set it away to cool
There is as much difference in making these
familiar pies there is difference in tastes;
therefore recipe for them should always be tested
favors develop in baking. What may seem the
correct flavor for be too sweet or too
acid for ANOTHER. Some housewives Ike 10 add
cirou, lemon and orange peel, minced me, 10 an
Ordinary mince meat. 4 well known COOK OF
New England adds quinces-three ounces 70 every
four pounds Of beef. Another adds blanched and
Chopped almonds, and still another, two table
tPoonfuls OF barberry jelly to every half-pint Of
beef Almond and lemon extract are sometimes
used
Other additions To plain rule for mince meat
are an orange, both rind and juice. or cupfuI
O. O. 1am-either strawberry or raspberry. some OF
tiese ADDITIONS OF course. make very rlch psS-
700 Ilch for ordinary use, many good housewives
VIII think. And though undoubtedly delicious
t9hne Of the additions, such as the conplh'u0n OF
oltron and candied peel would probably make 4
PIE conducive to unpleasant dreams
KEEPING MINCEMEAT.
Put It in a stone crock and place IT where it will
cool quickly possible. When It is pertecuy
eod cover the creek and put 1t IN the store ciose
Keep il well covered Let II stand at IeasL tWo
weeks before making pies, as it improves IN naVor
by keeping II will be better yet If It STANDS tree
months
After the rnjncenoeat is cooled II should be set
out doors If the weather is cold enough to cool
Il properly. and be covered with a INN piece oI
gauze mosquito netting, folded twlce' 70 heeP
dust from flying into it, il Will cool so much s taSe
In the pure outside air than indoors. Just before
Putting the mncemeat away in the storeIooil' "uN
small quantity Of brandy 10 keep IL sweet.
Many good housewives who have preserved cher-
res strawberries pluins, or almost any pIcse p,, a..
~ioh have begun to fernlent bHt arc nor ilioL,d d
add them to the mincemeat before 1t is cooKeu
me liquor Of branded peaches IS espec1aHS P
Ierred by housewives and II IS an
way of using up superfuous Juice or liquor u"'
must otherwise be thrown away
BAKING THE PIES.
dnce pies should be baked in a Tich crust anu anu
ne upper should be rather thicker 'llI ip ~
urinary apple pie. Puff paste Is oilell IL "a ar
sof these pies Use tin peplates-tloSe VIZ. WIN "tb
torated bottoms arc the best. Fiji uie paate VIZ" :.
ae hhnceneat. being careful that the ples t lo no
.oo thick Add little brandy II tic i"
seems too dry. s
When the pies are made there shonid pe 5 . ~ 20
~hoe faisins hand TO scatter IN: IN ~ IcC
1s,sarc an abundance of those "plums "ih0n 80 60
hotner pulled Out of his Christmas PIC. 80 80
noase1eeper who can make most beguliihs plcs go
~ ordinary rainceTneat uses claret 10. w 80. ia
lns Instead Of CIDER and just after Hide ,os -
..Lees, before she them with crust Pi,,,
neaie
When rolling out the top erst cut enough gn-..-s