Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1917-11-28
Making Good Mincemeat.

Making Good MiRcemeat.
With the conservation of sugar that
is now being so strongly urged, honey,
corn syrup" maple or brown sugar
may all be used in place of white
sugar in making mincemeats. There
are q number Of recipes for preparing /
mincmeat, from the richest-which is
rather costly-down to the green to- !
mato mincemeat and the vinegar /
mock mincemeat Both of these mex |
pensive substitutes are excellent and |
if properly made, will give a delicl- !
Gus pie filling at very small cost.
Although chooked beef has gen. |
orally been used as the basis of the !
compound, heeg tongue is really to t
be preferred Boil the tongue until |
tender, chop finely and use in the
same manner in which you have used
beef.
1t is also best, when making the
mincemeat from the more costly form |
ula, to prepare quantity, as it re-
quires no more fuel and but little
more time and labor to prepare six
jars than are needed for one. Either
veal or lambs tongue may be substi
i
be closely considered, plain boiled
mutton will form no mean substitute.
Homemade mincemeat is always to
be preferred to the very best varieties
that can be purchased. AS cleaned
raisins and currants can now be
bought by the package, the work of
preparing it is greatlyssim plified. Ex
act proportions or weight should be
used in the making, although in the
matter of spices. sweetening and 9TH
err ffavoring the individual taste may
be followed
New England Mincemeat-Mix to-
gether two pounds of cooked tongue
| and one pound Of fresh beef suet. both
finely chopped; four pounds of Bald
win apples that have been quartered,
pared and cored before chopping;
two eupfuls of thick honey. one small
cupful of molasses. one quart Of cider,
two pounds of raisins, seeded and cut
| into pieces: one pound and a half of
currants, quarter Of pound Of fine
j ly shredded citron. a quarter of a
/ teaspoon Of paprika, salt to taste and
/ two ounces of minced candied lemon
peel.
Turn into kettle, add half a cup
| full of liquor in which the tongue was
cooked and simmer for about one
hour and a quarter. Half an hour
before it is cooked stir in half a table
spoonful of mixed ground cinnamon
and mace. one grated nutmeg, half a
tablespoonful Of powdered cloves and
one pint of boiled cider This is a
rich and delicious mineemeat, the
recipe for which has been in use for
over one hundred years.
The Table.
Gingerbread-Warm together two
cups shortening, two tablespoons
ground ginger and beat for 10 min
utes. Add two teaspoons soda dis
, solved, in a little hot water, one Gun
sour milk and enough -four to make a
soft dough that can be rolled out
Turn on a Toured board, cut into
shapes and bake in brisk oven.
= Southern Pudding - Sift two cups
-four with one teaspoon soda and one.
= half teaspoon salt. Rub into the f1oul
! one cup raisins. Mix with one cur
sorghum, one egg, one-half cup milk
, juice of one-half lemon. Turn into
buttered pudding dish and steam two
hours
: Meatless Soup, Will Serve Eigh
People-Soak one pound of linn;
beans over night. in the morning pu
: on stove to boil with fresh water
: add one large or two small carrots
!. one small onion, and few celer-
;, = tops to taste. When quite soft pu
: all through colander, add a piece 0
butter and serve If too thick adj
hot water until just right
Meat Substitute-0ne cup peanu
: butter, one cup cornstarch, two an
8 one-half cups cold leftover (weak
5 coffee or coffee substitute. one tea
spoon salt, two and one-half tea
; spoons sage.
It Add eornstarch and seasoning I
r, penut butter, add coffee a little at
e. time. stirring until thoroughly blend
p ed. Put in double boiler, cook fou
hours without stirringl or more unit
A it forms solid cake. Let cool i
5. dish in which it is cooked. Slice an
!. eat cold, or dip in beaten egg an
fry
! White Sausage-one pound bes
"a beef suet chopped very fine, two cup
p -four (siftedl. one cup white cor
\ meal, half teaspoon pepper. one tea
spoon each of salt and cinnamon.
Mix these ingredients thorough
(add no moisturel. Fill into case
:. same as sausage; drop into boiIin
q water and cook four hours. TAX
from water and brown very little.
= IL no cases are available. clot
d cases may be used; remove cloths bt
fore browning or serving One-thir
of yard in length by four inches
K width. Is size cases are TO be cut,
d The above quantity will serve quit
y number of meals for four or fiy
u persons. Always nice until all
used
IL Beef Stew-Have ready a kettle
boiling water. In another kettle p,
IS one large tablespoon sweet lard
when it fries. stir smooth into II
" heaping tablespoon of -four; when tn
lg fries up, put in meat, turn over al
er over in it, but do not let brown The
pour over it quart of the boiling vi
IN ter and let simmer until tender. (
to water evaporates add more Sease
with salt and pepper and you have
h delicious stew. Any of the cheap,
is cuts of meat are good cooked tn
i'll way.
pni1ad D,t,t1ae nr;1,,