The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1922-11-25
FEED THE BRUTE
Favorite Recipes by Famous Men
By WALTER PRICHARD EATON
MInce-PIe

MtnCe-Ple
Ny paternal grandmother lived to
be ninety-nine. thanks to her won
derful cooking. Her mince-pIe WINS
a thing to write sonnets about and
for ten years after l went to New
York l lived on the memory of that
pie and shuddered at the horrendous
meSses masqueradng under the
same name which We're offered TO me.
Then | moved back TO New England
and achieved cook who could make
a pie like II. For six years | knew
happiness again. Then we lost Kate.
the Incompatible. MY only hope was
my wife and that was a feeble hope,
indeed. She was born not in the pie
belt, but In New York. She has
never cooked. She wasfan Episcopa-
lian. | approached the next Thanks
giving breakfast with gloomy fore
bodings.
thodox minee -pie. It was Katie's
mincepie. 1t was grandmother, $
mince pfe--in short 1t was q mtnce-
pie. Here Is the way to make It.
Made any other way It's not mince-
pie:
The Filling
Affix the grinder firmly to the
edge Of the table. Then pass the fol-
lowing ingredients through the
grinder and from thence into a large
kettle and let the latter simmer on
the stove for the BEST part of a
morning, stirring them frequently,
Take frem the stove and store in
stone crooks. or glass jars in the
dark, and keep tightly covered. When
about to fashion d pie take out ms
much of the meat as you desire. wet
il with boiled cider and with fresh
cider, too. II possible. so that it. is
not stiff and bake between the
crusts. whose Ingredients are given
below. Eat hot with soft dairy
cheese and coffee.
The meat should be thoroughly
boiled the day before the mince pie
Is made, and tho cider should be
boiled down at home--not bought
until it is the consistency of mo-
lasses.
Here are the ingredients of the fill
ling:
Five cups Of cooked beef, after
grinding; 2ls cups suet ~ cups Of
apples 3 cups OF cider. Is cup of
vinegar, ! cup of moasses, 5 cups OF
sugar, p pound citron. III pounds
raisns, J y pound small raisins (not
to be put through grinder), salt TO
taste, juice and rtnd of 3 lemons
juice and rind of 2 oranges
tablespoonful mace and
nutmeg Cor . nutmegs grated),
tablespoons each OF cinnamon
cloves and allspice, 2 tablespoons
lemon extract ! teaspoon almond
extract. 3 cups liquor In which beef
was cooked.
IL you have wine or brandy put In
a cupful after taking from the fire
The Crust
Two cups pastry flour sifted with
teaspoon salt, " cup generously OF
lard mixed In with fingertips til
the combination is fine and pow.
derry.
Wet with cold water, mixing Will
knife. and cutting. till you can take
the dough from the bowl without
its sticking to 1t. Divide In half pal
gently on Toured marble slab auc
roll out thin. Lift lower crust care
fully, place In tin and trim off edges
| Roll out from trimmings a striI
| half an inch wide and place on tol
| OF lower crust, around edge, frs
wetting edge slightly with col,
| water. Put In filling. place uppe
crust on top. first wetting edg
| OF rim slightly with cold water. pres
| together with tines of fork and trim
| off overhanging of upper crust
| Prick a large t. NJ. on the top crus
| and bake In hot oven until brown.
(The T. NJ. stands for "Tis Minee'