Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-11-09
Preparing for Thanksgiving

thing to do Even jellies that refused to
| jell, jellies that fermented a bit, little
| sweet pickle strip left over. anything of
| that nature can go into the nincemeat
| jar. enhancing the value of its contents.
l know all you older housewives have
your own or my recipes for mlncemeat.
| but there are always new little house
keepers. married since last year possibly.
| who may be very glad to get these recipes
| that have been tested and approved and
| looked forward to for years.
! Contrary to general opinion. mincemeat
need not be unwholesome for the person
of ordinary digestion. IL eaten in modera-
| ton and at the proper time. which dis
| tinctly is not bedtime. The proper pro-
portions in ingredients of Well made
mincemeat Is both relishing and beneficial
while its particles being finely cut are
easily digested.
| Mincemeat made at home Is not neces-
| sarily expensive. where one can get the
apples from their own trees or nearby
| farms. In the city where the housewife
| buys her apples by the quart at 10 or Is
cents 1t is another matter Where one can
have choice of apples. greetings. spicy
spitzenbergs or russets are deemed the
best. Roast beef or tongue used to stand
first on the list Of meats suited to mince
pie, but now that the choicer cuts OF
meat have doubled in price the lower
part of the round boiled gently until ten
der or the beefs heart simmered slowly
all day in a little water and its own juices
until of jelly like consistency stands
approved Some of the liquor In which
the meat was boiled is used for moisten-
ing.
The suet should be freed from strings
and minced until almost as fine as meal.
The spices should be of the purest. Many
good cooks boil the raisins they are going
to use in the pies. adding the water in
which they were cooked. Sweet-pickle
| vinegar, fruit left over from canning or
preserving even strawberries, plums or
almost any fruit that has begun to fer
ment without being at all moidy, may
be used In the mincemeat with or in place
of cider. While many old-fashioned house
wives cling to the practice OF putting IN
brandy it is really quite unnecessary:
Boiled down cider Is always a deitghtfui
addition to mincemeat, but even this may
be omitted if preferred. substituting the
fruit juices or sweet pickle vinegar. Here
are two recipes for mincemeat; the first
a good. plain New England one, with few
"frills":
beef four and half pounds OF APP
pies, weighed after peeling and cor
ing; three-fourths of a pound of suet.
three and half pounds of sugar. three
spoonfuls of salt. two of grated nut
meg. two tablespoonful OF ground
cloves one tablespoonful allspice and
three Of powdered cinnamon.
Chop meat. apple and suet very fine.
| If you have a meat chopper run them
through that. Add the sugar. spices.
fruit. a cupful of the liquor in which
the meat was cooked and another cup
full of sweet pickle vinegar or the
| brought to a boil Add a half cupful
or more boiled elder then cook the
mixture until we'll scalded through. A
cupful of grape or currant jelly or any
preserves adds richness.
Green Tomato Mincemeat.
H.. A. r..ao..;S ,-bo aoas not 90 "a
to use meat at all In her mince pie let
me commend this tasteful compound.
To four quarts of green tomatoes.
chopped fine, allow three pounds OF
brown sugar, the juice of two lemons
and the thin yellow rind grated. a
tablespoonful each of cinnamon, all
spice and salt, half a teaspoonful of
cloves and a tablespoonful Of grated
nutmeg Put into a porcelain-lined ket-
one-half in bulk. Now add two pounds
and a half of seeded raisins or part
raisins and part currants. and cupful
of boiled cider, then cook an hour or
two longer until thick. Cool quickly
and can.
Wild Grape Butter.
If the wild frost grapes are used.
take them after the frost has ripened
them. Stem and mash. then mix with
an equal quantity OF stewed and
mashed apple Rub the mixture through
a sieve. add half as much sugar as
there is pulp and cook until thick. be-
cling careful that 1t does not burn. 1t
is a good idea to set preserves and
fruit buffers In the oven with the door
ajar to finish cooking. as there is then
much less danger Of burning or spat-
tering EMMA PADDOCK TELFORD. |
Some Of the most stunning evening |
toilets show panniers.