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Classic
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page 393
CANNED MINCE-MEAT.
Mince-meat for pies can be preserved for years if canned the same as fruit while
hot, and put into glass jars and sealed perfectly tight, and set in a cool, dark
place. One glass quart jar will hold enough to make two ordinary-sized pies, and
in this way "mince pies" can be had in the middle of summer as well as in
winter, and if the cans are sealed properly, the meat will be just as fine when
opened as when first canned.
CANNED BOILED CIDER.
Boiled cider, in our grandmothers' time, was indispensable to the making of a
good "mince pie," adding the proper flavor and richness, which cannot be
substituted by any other ingredient, and a gill of which being added to a rule
of "fruit cake" makes it more moist, keeps longer, and is far superior to fruit
cake made without it. Boiled cider is an article rarely found in the market,
now-a-days, but can be made by any one, with but little trouble and expense,
using sweet cider, shortly afterit is made, and before fermentation takes place.
Place five quarts of sweet cider in a porcelain-lined kettle over the fire, boil
it slowly until reduced to one quart, carefully watching it that it does not
burn; turn into glass jars while hot, and seal tightly, the same as canned
fruit. It is then ready to use any time of the year.
CANNED PUMPKIN.
Pumpkins or squash canned are far more convenient for ready use than those dried
in the old-fashioned way.
Cut up pumpkin or squash into small pieces, first cutting off the peel; stew
them until tender, add no seasoning; then mash them very fine with a
potato-masher. Have ready your cans, made hot, and then fill them with the hot
pumpkin or squash, seal tight; place in a dark, cool closet.
PEACH BUTTER.
Pare ripe peaches and put them in a preserving-kettle, with sufficient water to
boil them soft; then sift through a colander, removing the stones. To each quart
of peach put one and one-half pound of sugar, and boil very slowly one hour.
Stir often, and do not let them burn. Put in stone or glass jars, and keep in a
cool place.
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