Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-11-07

thoroughly pack in stone jars or glass
cans and set away i'm cool place.
When ready to use scatter few whole
raisins on top of each pie and If not
cider. fruit juice or even cold tea or
coffee. Even fermented juices have their
use in mincemeat. as the alcohol evapo-
rates in the cooking. Prunes. chopped
may be used in place of so many ralslhs.
The beef should be cooked all day. or
until perfectly tender, and the stock IN
which it Is cooked reduced to a jellylike
consistency. Let the beef cool over night
i'm the stock in which it has been cooked
This mincemeat should stand several
days to rfpen before making up into pies.
1t will be better yet II 1t stands TWO
months.
Other additions for mince pies that are
specialties, with certain families, are
ounces, three to every four pounds or
beef. blanched and chopped almonds and
almond or lemon extract.
Mincemeat in Small Quantities.
A simple rule for making mincemeat
by measure calls for pint bowl of we'll
cooked beef chopped to the finest mince
and measured after chopping, two bowls
of tart apples chopped into coarse bits
and a half bowl chopped suet Add to
this pound seeded raisins, also chopped:
a pound currants, a quarter of pound
of citron cut in thin slices, tablespoonful
each powdered cinnamon, cloves and nut
meg. Use enough sweet cider to make
moist then add bowl Of sugar and an
even teaspoonful salt Scald we'll and
make the pies add a few whole raisins.
chopped nut meats or any jelly you have
on hand.
Pumpkin Pie Recipe.
If you are fortunate enough to get
genuine old-fashioned field pumpkin re-
joice. The best way to cook pumpkin for
pies is the old-fashioned way.
Wash, cut up without peeling, scrape
out all the woolly fiber, then put over
the fire on the back of the stove Add
just little water to keep it from stick
ing on the bottom. cover closely and
steam gently for six or eight hours. AT
the end of this time the pumpkin pulp
should be thoroughly cooked in its own
juice. Take up, cool a little, then pull off
the skin with sharp knife Press through
a sieve and let it stand over night i'm a
press, so as to remove the superf1uous
liquid, which should be saved to use In
making Boston brown bread. When ready
to bake measure the pulp and TO every
five cups allow one teaspoonful salt. half a
grated nutmeg, a tablespoonful mace, two
teaspoonfuls ginger and large cup
sugar. Beat four eggs and stir into the
pumpkin pulp, together with four cups
sweet milk and half cup cream. Beat
we'll and taste to see If it is sweet enough.
Turn into plates lined with good pastry
and bake three-quarters of an hour until
a golden brown and firm in the center.
Serve with good American cheese. Some
old fashioned cooks like their pumpkin
pies favored with little rosewater
A Squash Pumpkin Pie.
If you cannot get good pumpkin
use squash, which many prefer even
to the best pumpkin. Take one of the
big yellow squashes or Hubbard. cut
in half, remove the seeds and set the
two halves of the squash. rind down.
in dripping pan. Pour in half cup
boiling water, put in the oven and bake
until tender. When thoroughly done.
scrape out the pulp. and press through a
colander. To every quart of tn" pulp
allow a cupful each of molasses and
sugar Mix well, then to a quart of the
mixture add two tabespoonfuls melted
butter. the beaten yolks of four eggs
two tablespoonfuls ginger. a teAspoonfu
each powdered cinnamon and mace, ard
saltspoonful salt. Add the grated yellow
rind of one lemon, and cook all these in
gradients we'll together. Add a little
over a cupful of milk. stirring in well.
Line pie tins with a good paste, fill with
the squash mixture and bake until set
and a rich brown.
Candied Orange Peel.
This is so nice to use with mincemeat
or In fruit puddings, and it can be made
at home SO reasonably that it will pay
the housewife If she has time to prepare
it now. Cut oranges in halves and scoop
out all the pulp, Or If the rinds of peeled
oranges are to be used, keep in as good
shape as possible. Put the rinds into a
basin. cover with lightly sailed water
and let them soak for a week At the
end of that time drain and put into a
stewpan containing a thin strip made
with two pounds sugar to every two
quarts OF water. Boil half an hour In
another saucepan have a strip made
from two pounds sugar and q cup of
water and cook over the FIRE until a thick
strip. Put the rinds into this thick sirup