The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1921-12-02

with that sweet
splced, vinegar flavor which tells plain
ly that something Has been doing"
IN the kitchen that day.
Yes" my hostess tells me. 81 have
been making mince meat. Every year
about this time / make several quarts.
Some of my friends call me old
fashioned because / still hang to the
belief that | a make it better than
h a on the market. But | notice
they are mighty well pleased when |
sent them Il big. fat juicy pie as a
little extra gift"
isn't that the truth" / could help
but remark. While / appreciate what
the commercial industries have done
10 make housekeeping easier. and meal
preparation less q drudge-still this
is ono case where they fall q little
short. Or II may be ! have never
tasted the best brand" on the market.
70 me there is just as much differ.
encc between the flavor Of "%boughten"
mince meat and the real home made
kind, as there is between a cozy home
sitting room and a hotel parlor. Does
this explain what | mean?
Here is the necessary things o
must have 10 make mince meat-the
amounts of each used depend upon
the recipe and the amount YOU want
to make:
Meat meek or boiling meat.
Suet
Apples.
Currants.
Raisins.
Pure apple cider vinegar.
Spices.
(a) cinnamon.
OBJ ground cloves.
tc) allspice.
(d) mace.
(e) nutmeg.
Salt.
Sugar.
These are what We call the neces.
sary Ingredients. There are many
others that may be put in. For in
stance:
Citron.
Orange juice and dried peel.
Nuts.
MolasSes. etc.
Some women like to experiment with
their foods and are likely 10 add most
anything to n dish, just to make IL
a little different. | am going 10
give YOU the amounts for a small
batch of ~minco-with just the neces'
sary ingrcdients--then you may use
your judgment about putting In n
or all Of these. The amounts useo
are a matter Of taste anyway,
When making mince meat 1t Is al
most necessary to have scales Ton
wcishlng ingredients. SO many oil
them should he proportional by weight
instead Of measure. These amounts
when combined make u splendid minco
meat:
. pounds neck meat.
4 pounds chopped apples.
. mounds cumbled kidney suet.
. pounds currants.
. pounds raisins.
& cups sugar.
tablespoonful cloves.
| tablespoon allspice.
, tablespoon cinnamon.
. tablespoon salt.
. cups pure apple cider vinegar
I nutmeg grated.
. pints fresh elder.
cut the meat in small pieces. Put
In "A kettle. Pour over boiling water
To more than cover and cook at the
simmering point - tender. This
will take about thee hours. COOK
then grind with a coarse knife. Tho
meat should not be- TOO fine TO DO
the hest.
pun the seeded raisins apart. be
fore putting them In. Wash tho cur
rants until YOU are sure they are
clean. There is 80 much danger Of
sand and grit clinging tn them.
Use only kidney Sue, for this. Tho
cat around the kidneys Of the beef
has no connective tissue holding II
This suet will crumble when very
cold. with little effort on your part
II is the best.
Mix the ingredients given above In
q hig kettle. II there is any of the
meat juice left from cooking the
meat. strain II and put II In too.
Mix these with a wooden spoon until
well mixed then put "A very SLOW
fire under the Kettle and slowly brine
II to a boiling point. stirring 10 keep
| from s%corrhing. This Ia the only