Semi-weekly herald., 1907-11-28
tsrt apples, pared and chopse 10
each quart ot the mince.

each quart ot the mince.
hut thn-e Is still another addition
that gives It's mince meat a pcceiia-
and most delicious flavor; when max
ing the pies add some preserved straw
berries and few candicd cherries.
with some cnndied lemon peel to each
Fresh brandy or more cider. as pre-
ferrcd, with additions OF sugar and
spices D taste may also be added
when the pies are made.
II mince pies are to be reserved,
stand them In the mouth OF the oven
an hour beforehand; never serve mince
pie cold.
For mince without brandy use a
pint bowl 'or measuring; take 1t full
three times of minced. cooked beef,
one of chopped suet, two OF cider, four
% sugar, or more to taste. fve of
chopped apples, two of raisins aud one
OF mOlasses. add bowl OF vinegar,
one of shredded citwn. IA tablespoons
ful Of gnumR cloves. three grated nut
megs and tablespoonful of salt. Mix
thoroughly and keep well covered
This may be canned while hot and
sealed. A quart will make two pies
For the fr1iit cake slit and brown a
pound of Hour: beat a pound OF butter
and one OF brown sugar until creamy
and add yolks Of a dozen eggs, beaten
light; then half the flour; strain into
this Il cup OF molasses and add the
beaten whites of the eggs. roll two and
half pounds each of raislns and cur
rants In the balance OF the flour, have
pound each almonds and pecans
chopped to add last. A pound OF cit.
ron should be FIRST shredded. then
minced and rolled also in the llour,
and teaspoonful of powdered cloves,
allsplce, cinnamon and ground nut
meg added; nuts last Stir until well
mixed. then add wine glass OF best
brandy and two of sherry wine with
two ounces each OF candied lemon and
orange peel aud the same OF canded
cherries
iaisins may be had now without
seeds, and currants come in packages
supposed to be entirely clean. al.
ways advise that the latter be washed
In two or three waters, dried on soft
cloths and then In slow oven; nuts
should he weighed after shelling; al
monds should be blanched by shelling
and pouring boiling water over when
the brown skins slip on easily. Fruit
cake make by this recipe wllr Ihst
for years If kept wrapped In waxed
paper In box. well covered. Next
week | shall give plum pudding reci-
pes as well as variety OF candies
easily prepared at home for the holi-
days. Mrs. s. W. asks Just how to
prepare n cirloin OF beef to make a
perfect roagt. AS each day brings
Improvement In the line OF helps for
womankind to do their home work
more and more easily, feel that |
should here mention one OF the best
among many; the self-baster and
roasting pan to be had at very little
more cost than the well made iron
dripping pan" OF our grandmothers.
This comes in granite ware, has con-
venient handles. a close-fitting cover
and Is oval at the bottom instead OF
fat. an Improvement one quite ap-
preciates when cleaning time comes.
as well as 1t giving the meat all the
juices while cooking.
In place OF describing to Mrs. s. w.
the method no long in use OF putting
IL the roast to scar; then adding water
every Ave or ten minutes for the hour
or 80 required to cook It, I shall give
her the address of the firm carrying
these pans. knowing well she will be
more than pleased and her work Less.
ened wonderfully.
A correspondent signing "Enthusi-
asst" tells me of perfect satisfaction
from the use OF the steam cooker |
wrote OF not long since. and am
much Obliged for so pleasant let.or pf
appreciation. Also some directions .or
making perfect meringue are asked
for In the same letter. The secret of
success with meringue is to beat II
until smooth and glossy: the wni:ss
OF the eggs should not be beaten stin
but stirred until foamy: the propo :
tions are one tablespoonful of pow icr.
ed, not granulated. sugar to the white
OF each egg. Add the sugar gradual
ly after stirring the egg to foam
then beat until stifr and glossy. THIS
will bake beautifully. The pumpkin
pie" shall be given next week.--Globc-
Democrat.