Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-12-14
Mrs. Wilson GiUes
Mincemeat Recipes
rho Time Has Come to Start
Making These Delicious
Goodies for the Christmas
Dinner
Rv MRS, NJ. A. WILSON

c,soA.. 1885, 'ss.! * NJ, 1ese1y:d y; 4. wilson" Al
INIT, season for making the Christ
mas goodies is here. and the house,
u,te should lose little time getting
,,,,o. under way. Climatic conditions
.,d modern housing have made It very
...o.sory to change, not only the rec.
,n.. but also the methods Of making
.pr,. ~ of tho seasons specialties. Years
.,o With the deep old fashioned cellar
..d a much colder climate. tho good
housewife could prepare mince meat,
nnddins and such goodies and store
,b.m in the cold cellars.
have carried on for the last two
,.ors q series Of experiments in max
i,c m,nce meat and plum puddings and
truit cakes, and believe tina. have
now methods and recipes that are q
dsdded advantage over the recipes Of
ye long ago. :.
Mince meat, plum puddings and fruit
cakes made two weeks and even ten
dovs before the holidays will be splen
didly favored, II my newer methods
ara closely followed. All the minces,
nuddings and cakes will keep, and have
. fuller and richer flavor. withou.
liquor.
Tubing Hollow Mince Meat
Have the butcher prepare two pounds
of lean stewing beef rs for hamburg
steak that is putting the meat through
the food chopper.
Place in sauce pan and add
One quart Of cold ,oater.
Cover closely and cook for one and
three. quarter hours very slowly, watch .
ine carefully so that it does not burn.
Stir occasionally. While the meat is
cooking, place in second saucepan
Ono quart of cider,
One quart Of Nep Orleans molasses
Tpo tablespoons of ginger,
T,co lerel tablespoons Of cinnamon,
One teaspoon each of cloVes and all.
Ore teaspoon each Of mace and nut
meg.
Bring to boil. and cook slowly unit
the mixture reduces to one quart. Dice
after pairing five pounds of apples, and
place in large mixing bowl. and add
One pound Of beef suet, chopped very
fine,
0nc.hat pound Of candied citron,
chopped fine,
One.halt mound each OF candied
orange and lemon peels, chopped fine,
One package of currdnts,
One packagc of seeded raisins.
Two packages of seedless rdtsins,
The prepared meat,
One teaspoon of salt.
One cup of strong cider cinegar,
Tho prepared m0IuSses and cider.
Stir TO blend and mix. Fill into croc'
z two.quart jars and store in cold
place or in the refrigerator.
This mince meat can be packed ir
sterilized jars. and sterilized as fol
lows, and the mince will keep unit
opened if stored in cool, dry place
Sterilizc the jars, and fill in the mine
meat. adjust the rubber and lid, nni
seal securely. Now place in the no
water bath, having the water cold whel
the jars are placed in the bath, an
have the water just to the neck of tn,
jar, bring the water to boiling point
and process for forty five minutes; re.
move. cool and then dip the tops o.
the jars In melted parafin.
Mince for the Vegetarian
Place in saucepan
Tmo cups of molasses,
Three cups of cider,
One package Of seeded raisins,
One cup OF chopped and stoned
pruncs.
One cup Of finely chopped dried opri.
cots,
Two cups Of chopped almonds,
1rO teaspoons Of cinnamon,
One teaspoon of ginger,
,One.hdt teaspoon each of aHspicc
cl0rcS and mace,
,One-hat pound Of candicd citron,
chopped fine,
One: quarter pound of candtcd lemon
Seel chopped fine.
Simmer for half hour, now stir in
three- quarters cup of the best DIV,
oil, and finish as for the Tubing Hol.
low mince.