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page 189
paste. When baked, take from oven, and spread over them the whites of the eggs
beaten dry and smooth with four table-spoons pulverized sugar; return to oven
and brown slightly. The above recipe is for two pies.--Mrs. Virginia C.
Meredith.
MINCE-MEAT.
Take five or six pounds scraggy beef--a neck piece will do--and put to boil in
water enough to cover it; take off the scum that rises when it reaches the
boiling point, add hot water from time to time until it is tender, then remove
the lid from the pot, salt, let boil till almost dry, turning the meat over
occasionally in the liquor, take from the fire, and let stand over night to get
thoroughly cold; pick bones, gristle, or stringy bits from the meat, chop very
fine, mincing at the same time three pounds of nice beef suet; seed and cut four
pounds raisins, wash and dry four pounds currants, slice thin a pound of citron,
chop fine four quarts good-cooking tart apples; put into a large pan together,
add two ounces cinnamon, one of cloves, one of ginger, four nutmegs, the juice
and grated rinds of two lemons, one table-spoon salt, one tea-spoon pepper, and
two pounds sugar. Put in a porcelain kettle one quart boiled cider, or, better
still, one quart currant or grape juice (canned when grapes are turning from
green to purple), one quart nice molasses or syrup, and, if you have any syrup
left from sweet pickles, add some of that, also a good lump of butter; let it
come to boiling point, and pour over the ingredients in the pan after having
first mixed them well, then mix again thoroughly. Pack in jars and put in a cool
place, and, when cold, pour molasses over the top an eighth of an inch in
thickness, and cover tightly. This will keep two months. For baking, take some
out of a jar, if not moist enough add a little hot water, and strew a few whole
raisins over each pie.
Instead of boiled beef, a beef's-heart or roast meat may be used; and a good
proportion for a few pies is one-third chopped meat and two-thirds apples, with
a little suet, raisins, spices, butter, and salt.
The above is a good formula to use, but, of course, may be varied to suit
different tastes or the material at hand.
If too rich, add more chopped apples;
in lieu of cider, vinegar and water in equal
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