The Bridgeport evening farmer., 1916-11-29
 / CORNER FOR COOKS j
DELECTABLE MINCE PIE.

Typically American is the rich and and fragrant mince pie. No holiday feast of winter is complete without it; and upon her success or failure with mince pie rises or falls many housekeeper's culinary reputation Dark, rich and juicy, it is the appro- priate topoff to the turkey dinner Recipes for mince meat vary only slightly. It may be bought put up in jars at the better food shops; but quite as good mince meat is made at home, and it is a savory occupation for g. Ions morning in the kitchen, preparatory to a family feast.
 An excellent recipe calls for two pounds of chopped meat, one pound of suet, three pounds of raisins, three pounds of currents, two and one-half pounds of brown sugar, one. and one third cups of molasses, three quarts of chopped apples, one quart of meat liquor two tablespoons of salt, three tablespoons of cinnamon, two tea -1oons of mace, two teaspoons Of powdered cloves, the grated rind and juice of four lemons, one piece Ca quarter) of citron, shredded fine, one quart of sweet cider Cook about two
 
 flank, or shoulder of beef in one and one-half quarts of water until tender, saving the liquor. Chop or grind the meat fine, being careful to remove all gristle and weight should make about two pounds. If the meat is very fat, use less suet. Mix the in- gredients in the order named, and cook slowly until the fruit is tender. When done, add the quart of cider. Store in stone jars in a cool place. Add more cider when using, if it is not sufficiently moist. Half glasses of jelly, syrup from pickled peaches, bits | of preserves, and so on, may be add !! ed to the mince meat. Let the mix i ture stand at least "A hours after it is made before it is used.
 Another recipe gives a proportion of two-thirds apple to one-third meat, aggregating four pounds; two pounds of raisins, seeded and chopped, one 1 pound of Sultana raisins, two pounds of entrants, washed, carefully picked over, and dried, three quarts of cider, one tablespoon each of cinnamon and nutmeg, the same of cloves, and hal1 the quantity of mace. Make very 1 sweet with brown sugar. The meat should be good piece of lean meat boiled the day before it is needed Half a pound of raw suet, chopped fine, may be added Chop the meat cleaning out bits of gristle and skin | and mix with twice the quantity o1 l fine juicy apples, also chopped. Ther put in the fruit, next the sugar an6 spice, lastly the cider. Mix very thoroughly, cover closely, and le stand "A hours before making into pies.
 The crust for mince pies must be al rich and flaky as the frame for sucl 8 culinary picture would have to be Use only the best butter in pastry cooking butter has no place here. Tn butter should be washed carefully il several cold, clear waters, and knead salt Then wipe it dry and lay it il a cold place until you are ready t.
 work it in.
 keep cool''. is cardinal motto fol pastry-makers. A marble slab is |: good thing to roll paste out on. Mex
 to this the best article Is a clear
 board of hard wood, which is neve
 used for any other purpose. It i
 harder to make good pie crust il
 warm weather than cold on accoun
 of the tendency of the butter to oil
 and thus render the crust heavy ant } solid.
 A good crust uses one quart o
 flour, one-half pound of lard, swee and firm, one-half pound of butter
 about one small teacup of ice water Sift the flour into a deep woodel bowl. With broadbladed knife o
 a small, keen chopper, cut up tn } lard into the flour.