Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-11-26

VINE TO be getting ready for
Thanksgiving and welcome
news from the marketmen
who say that all holiday goods
are to stay down In price Tur-
key Is unusually plentiful this year. both
the wild and domesticated. and chickens
are cheaper than for some time past.
Hares and rabbits are at their best now.
and to be had for the shooting or, at
least. at q most moderate price.
Celery and caulifiower are abundant, 70
say nothing OF apples, onions and oranges.
The cranberry crop is a little short. but,
even SO. the price cannot be prohibitive.
The Thanksgiving Mince Pie.
II the Thanksgiving mince- meat is not
already made. 1t should be attended to at
once. so as to allow for its proper ripen-
ing. Willie nearly every experienced
housewife has her own favorite mince-
meat recipe. there are always new little
housekeepers who are planning their first
Thanksgiving dinner and want to have re
liable recipes for their guidance For
such the following:
To make a stable jar Of mince-meat that
will last all winter kept in a cool place.
allow to three pounds OF chopped meat
six pounds OF coarsely chopped apples
two-thirds of pound Of butter. one and
one-third pounds Of suet, four pounds of
sugar, four pounds Of seeded raisns,
three pounds Of currants washed and
dried, three pints Of sweet cider. three
pints OF boiled cider, one quart of stock
six heaping teaspoonfuls Of cinnamon,
four teaspoonfuls OF cloves. two table
spoonfuls of salt, one pint Of molasses.
one teaspoonful OF pepper. half pound
of shredded citron, the same quantity OF
candied lemon and orange peel mixed.
and q quart and half of jelly or
juice OF preserves. Boil about half an
hour. just long enough to thoroughly
scald, and pack In stone jars or glass
cans. Set away In cool place. When
ready to make the pies, scatter a few
fresh raisins over each pie, and IL not
quite moist enough add q little more cider
or fruit Juice. cold tea or coffee.
The best meat for mince pies is boiled
beef or tongue. Tart apples. Spitzen-
bergs or greenings are better than
Baldwins.
The suet in mince pies should be chop
ped as finely as possible. One-thtrd but
ter and two-thirds suet gives better
flavor than suet alone. The beef should
be cooked all day until perfectly tender
and the stock In which 1t Is cooked re-
duced to q jellylike consistency. Cool
overnight and take OF the fat before
mincing. Fruit juices, even those that
have begun to ferment, may be used in
mince-meat. as the alcohol evaporates In
the cooking. Bake the mince pies a day
or two before Thanksgiving. then reheat
are made in little individual dishes in
stead Of one large pie. or again made
with q latticed upper crust. In the lat
ter case. 1t Is . popular idea to pour q
little brandy over the pie just before IL
is brought in. then light the same a. .
plum pudding.
Mince-Meat in Small Quantities.
A simple rule for making mince-meat
by measure. calls for a pint bowl Of well
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;
q pound currants. q quarter OF a pound
citron cut in thin slices, q tablespoon
full each powdered cinnamon. cloves and
nutmeg. Use enough sweet cider to make
moist, then add bowl Of sugar and an
even teaspoonful salt. Scaid we'll and put
away in a stone jar. When you make the
pies add a few whole ra.sins. chopped
nut meats or any jelly you have ON hand.
English Lemon Mince-Meat.
To make It. CRATE the yellow rind Of a
half dozen lemons that have been we'll
scrubbed first, then squeeze out the juice.
Put into a deep bowl. Add two pounds
each seeded raisins currants, sugar and
chopped apple, a pound and a half beet
suet, chopped fine, and q quarter pound
lemon, orange and citron peel, minced
and shredded. Mix well. then add glass
Of brandy or white wine and 1t 10 ready
to put In the crust
An inexpensive Indian Pudding.
Pour one pint Of boiling water over
one-half pint sifted Indian meal. to which
one-half cup sugar creamed with one
quarter cup butter has been added. Add
again one-half cup molasses, stir well.
then cool Beat three eggs until light and
foamy. season with a half teaspoonful
each nutmeg and cinnamon. Beat well,
pour into q buttered pudding dish and
bake one hour. Serve hot with liquid
sauce.
Liquid Sauce.
Cream together one-half cup butter and
I tablespoonful OF flour. Add one pint
ny kind strained fruit juice or simply
.ot water. and stir until smooth and
ckened. Sweeten with one cup white
ugar and season with mace, nutmeg or
fanilla as preferred.
Thanksgiving Soup.
II you are going to boil Irish potatoes
for the dinner cook an extra half dozen
for the soup. Boil also q handful OF
chives in a cup OF water for ten minutes
and heat quart Of milk in the double
boiler. When the milk comes to q boil
add the water and the chives. Meantime
mash the half dozen potatoes thoroughly,
stirring in a tablespoonful Of butter and
salt and pepper to season. Add half the
boiling milk to the potatoes. stirring wells
then put through q colander. Add to the
rest Of the milk and chves and serve
very hot with croutons OF toasted bread.
These croutons can be prepared at any
me when there are q few slices of stale
bread on hand and q hot oven; then put
in glass cans ready for instant use. Cut
slices OF bread In tiny squares, lay on
baking tins and set In the oven. Every
few moments open the oven door and
give the tins q shake. When they be.
gin to color watch closely and as soon e.
Q good golden shade take out.
Candied Cranberries.
Candied cranberries are quite as pretty
and appetizing as the candied cherries
that are used so much for frosted cakes
and puddings or serving with creams and