Boston Cooking-School cook book

MINCEMEAT 4 pounds lean beef 3 pounds currants 2 pounds beef suet V4 pound finely cut citron Baldwin apples 1 quart grape juice or cooking brandy 3 quinces 1 tablespoon cinnamon and mace 3 pounds sugar 1 tablespoon powdered clove 2 cups molasses 2 grated nutmegs 2 quarts cider 1 teaspoon pepper 4 pounds raisins, seeded Salt to taste and cut in pieces Cover meat and suet with boiling water and cook until tender. Cool in water in which they are cooked; the suet will rise to top, forming a cake of fat, which may be easily removed. Chop meat fine and add it to twice the amount of finely chopped apples. The apples should be quartered, cored, and pared previous to chopping, or skins may be left on, which is not an objection if apples are finely chopped. Add quinces finely chopped, sugar, molasses, cider, raisins, currants, and citron; also suet, and stock in which meat and suet were cooked reduced to 1½ cups. Heat gradually, stir occasionally, and cook slowly 2 hours; then add grape juice or brandy and spices. QUICK MINCEMEAT 1 cup chopped apple 1 teaspoon cinmamon | V cup seeded raisins, chopped Y% teaspoon powdered cloves | Y cup currants 4 nutmeg, grated 4 cup butter lg teaspoon mace 1 tablespoon molasses 1 teaspoon salt 1 tablespoon boiled cider Stock to moisten | 1 cup sugar 1 cup chopped, cooked meat 2 tablespoons fruit jelly Mix ingredients, except meat and jelly, and simmer 1 hour. Add meat and jelly. Cook 15 minutes. MOCK MINCEMEAT 4 tablespoons cracker crumbs 1 cup raisins, seeded and chopped 1% cups sugar Vg cup-butter 1 cup molasses 2 eggs, well beaten ¥ cup lemon juice or vinegar Spices Mix ingredients in order given, adding spices to taste. This quantity will make 2 pies. GREEN TOMATO MINCEMEAT 3 pints chopped apples 1 teaspoon clove 3 pints chopped, green tomatoes 34 teaspoon allspice 4 cups brown sugar ; 34 teaspoon mace 11% cups vinegar 34 teaspoon pepper 3 cups raisins 2 teaspoons salt 3 teaspoons cinnamon 34 cup butter Mix apples with tomatoes and drain. Add remaining ingredients, except butter, bring gradually to boiling point, and simmer 3 hours, then add butter. Turn into glass jars as soon as made. ORANGE PIE 1 cup orange juice 3 egg yolks Juice 1 lemon 1% cup sugar 3 tablespoons flour Beat yolks, add sugar and flour. Add juice, stir, and cook over hot water until thick. Fill baked pie shell,* cover with Meringue II * and bake. PECAN PIE Y% cup butter 1 cup light corn sirup Y% cup brown sugar Y¥ cup milk 3 eggs 1% teaspoon vanilla V4 teaspoon salt *. 1 cup finely chopped pecans Cream butter and sugar. Add other ingredients. Mix well. Line pie plate with plain pastry,* pour in filling, and bake 40 minutes -in moderave oven (350° F.). Chill. Cover with thin layer of whipped cream and garnish with pecan halves. * Pastry, p. 621. To Bake Pies, p. 625. Meringues, p. 625. PEACH PIE I Cover peaches with boiling water, let stand 1 minute and remove skins. Cut in eighths, cook until soft with enough water to prevent burning; sweeten to taste and cool, or use canned peaches. Fill baked pie shell.* Cover with whipped cream. DEEP DISH PEACH PIE Arrange whole peaches (peeled) in deep baking dish. Sprinkle. with sugar. Cover with Plain Pastry ,* prick with fork and bake.* PEACH CRUMBLE PIE Peaches 1 cup flour 1 cup brown sugar 3 tablespoons butter Cut peaches, fill glass pie plate. Cream butter, add flour and sugar, and spread over peaches. Bake in moderate oven (350° F.) 45 minutes. Serve in baking dish. PINEAPPLE PIE 2 cups hot, crushed ¥% cup sugar (2 tablespoons with pineapple canned pineapple) 4% cup cornstarch 1 tablespoon butter V4 teaspoon salt 1 tablespoon lemon juice 1 tablespoon grated lemon rind