Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-11-07
DELICIOUS DISHES
FROM LATE FRUITS

/
of mincemeats There are holidays near
for holiday considera ton. Laura Leon
ard. writing to the Brooklyn Eagle. says:
Let US start with the old-fashioned
mncemeat made from a foundation Of
meat and apples. Here is one that comes
from New England and has all the kinks
of spicery and luxury that have made
the New England pies famous the world
over:
Old-Fashioned Mincemeat
-Four pounds of well cooked beef,
minced fine; one pound of brown sugar,
one quart of molasses. four preserved
ounces or two glasses of ounce jelly or
ounce honey. three pounds of seeded and
chopped raisins, rind GRATED yellow part
only and juice of six oranges, one table
spoon each of ground cinnamon and
mace, two pounds of finely shredded and
chopped Suet, two pounds OF chopped ap-
pies, three pints of boiled cider, one-half
pound of chopped citron. two pounds well
washed currants, two lemons, rind and
juice, one nutmeg grated. two table
spoons of salt, one teaspoon OF cloves.
Mix thoroughly and pack in stone or
glass jars.
y vegetable mincemeat that is especial
made from a base of green tomatoes.
Here is well tested recipe:
Green Tomato Mincemeat
One peek of green tomatoes, chopped
fine, four pounds of brown sugar. Boil
these three hours. Twenty minutes be-
fore removing from the stove add one
cup OF boiled cider, two tablespoons of
cinnamon, one tablespoon each of allspice
and cloves, nutmeg to taste and two tea
spoons of salt. The raiSnS may be
doubled in quantity and one cup of wine
or brandy may be added if approved.
Can while hot.
Carrot mincemeat is made as follows:
Wash, scrape, clean and boil eight pounds
of carrots until tender, changing the
water when half-cooked. Rub the car
rots through Il coarse sieve Or chop ratn-
fine or pass through a potato ricer, us
may be most convenient. Put into u pan
with three pounds OF sugar. one glass of
orange niarmalade with very, nne cut
peeD, or the Tlnd and juice of two Or
anges, the rind and juice of three to five
lemons and two cups of cider. Cook
rather slowly until thick, then add four
pounds of chopped raisins two table
spoons of cinnamon, one tablespoon each
of allSpice, cloves, mace and grated nut
meg, one tablespoon salt, one-half tea
spoon of ginger one cup of blancned and
essence. Can while hot. The almonds
may be omitted. Other optional ingredi-
ents are one-half cup of melted -dIter
two tablespoons of molasses. one glass OF
currant jelly. \ little more or less lemon
juice may be needed for some tastes
Currants or minced peel might also be
added If a richer mincemeat were liked.
Southern Mincemeat.
Southern mincemeat is made in the fol-
lowing manner: Five pounds of tender
cooked beef tongue, finely minced four
pounds Of finely chopped suet, two pounds
of raisins, two pounds of cherry pre-
serves. one pound of damson preserves,
| one pound of peach preserves. one and
one-half pounds of ginger preserves, one
and one-half pounds of dried peaches,
| soaked and stewed: one pound of chopped
!, citron one pound of currantS, two nut
| megs, grated; one tablespoon each of Gin
! namon and ailSpice, one teaspoon OF
| cloves, five pounds of White sugar, one
| pint of sherry, one pint best brandy .;
! whisky.
Vegetarian Mincemeat.
| a recipe that gives bulk by crumbs in
stead of meat is one known as plain
vegetarian mincemeat. 1t is made as fol-
/ lows: Two pounds of cTrants, two
| pounds of chopped raisins. one pound of
| brown sugar, two cups of sifted and
! Drowned breadcrumbs. three oranges, two
| lemons Grind and juice, one glass of
marmalade tany preferred kind, one
pound of mixed nutmeats, chopped; salt
and spice to taste. The place of suet or
! butter is supplied by the fat of the nuts.
! Chopped apples may be added at dis
erection.