Page:The Boston cooking-school cook book (1910).djvu/544

 English Mince Meat

5 lbs. raisins, seeded 5 lbs. suet                } 5 lbs. apples              } finely chopped 4 lbs. citron              } 1-1/2 lbs. blanched almonds } 5 lbs. currants 5 lbs. light brown sugar 1/2 teaspoon mace 1/2 teaspoon cinnamon 2-1/2 cups brandy

Cook raisins, suet, apples, citron, currants, and sugar slowly for one and one-half hours; then add almonds, spices, and brandy.

Mince Meat (without Alcoholic Liquor)

Mix together one cup chopped apple, one-half cup raisins seeded and chopped, one-half cup currants, one-fourth cup butter, one tablespoon molasses, one tablespoon boiled cider, one cup sugar, one teaspoon cinnamon, one-half teaspoon cloves, one-half nutmeg grated, one salt-spoon of mace, and one teaspoon salt. Add enough stock in which meat was cooked to moisten; heat gradually to boiling-point, and simmer one hour; then add one cup chopped meat and two tablespoons Barberry Jelly. Cook fifteen minutes.

Mock Mince Pie

4 common crackers, rolled 1-1/2 cups sugar 1 cup molasses 1/3 cup lemon juice or vinegar 1 cup raisins, seeded and chopped 1/2 cup butter 2 eggs well beaten Spices

Mix ingredients in order given, adding spices to taste. Bake between crusts. This quantity will make two pies.

Mock Cherry Pie

Mix one cup cranberries cut in halves, one-half cup raisins seeded and cut in pieces, three-fourths cup sugar, and one tablespoon flour. Dot over with one teaspoon butter. Bake between crusts.

Peach Pie

Remove skins from peaches. This may be done easily after allowing peaches to stand in boiling water one minute.