Sound apples lose one-third their
weight by paring and coring, unsound
apples, of course. are an indefinite proposi-
tion. A bushel of apples is 48 lbs; it
contains from 150 to 200 apples, accord-
ing to size, average, say 176. A bushel
of apples makes 48 pies, dinner plate
size.
26— Mince Pie— No 1.
Cover large pie pans with a bottom
crust of plain pie paste and put into each
a heaped -J pint of the following mince-
meat✪ Mince Pie— No 1. Cover with a top crust and bake
•J hour. Keep warm until served.
Cost of material — crust each 4, mince-
meat 6, 10c. Large size cut in 4.
27— Mincemeat— No. 1
8 cups minced beef — 2 pounds.
12 cups minced suet — 3 pounds.
12 cups currants — 1 pounds.
12 cups chopped apples — 3 pounds.
2 heaped cups raisins — 1 pound.
2 heaped cups brown sugar — 1 pound.
2 heaped tablespoons mixed ground
spices — cinnamon, alspice and cloves.
4 cups orange and lemon rinds boiled
tender and chopped — l-J pounds.
2 cups common bran ly — 1 pint.
14 cups cider✪ Mincemeat— No. 1 — 3 -J quarts.
Season the chopped meat and suet
with salt and black pepper, then mix all
and keep in a jar or keg a week or two
or longer, before using.
Cost of material — Meat loses one- third
in boiling, buy 3 lbs beef, heart or tongue
at average 8c., beef 24, suet 24, cur-
rants 40, apples 9, raisins 20, sugar 10,
spice 10, orange peel 8, brandy 50, ci-
der 45; $2,40c. Amount 3 galls., 80c
gall. Heaping ^ pint to each large pie
makes 40 at cost of 6c each.
2<?— Mince Pie— No. 2.
Cover pie pans with plain pie paste
rolled very thin and put into each pie a
full large cup of the following mince-
mea✪ Mince Pie— No. 2t. Cover with a thin top crust and
bake in a slack oven about 20 minutes.
Cost of material — crust for each pie
3J, filling 3J; 7c each. Large size, full.
Cut in 4.
COOKING FOR PEOFIT.
13
29— Mincemeat— No 2.
1 ox heart boiled tender and minced,
6 cups minced suet — 1^ pounds.
4 cupB black molasses — 1 quart.
4 heaped cups brown sugar — 2 pounds.
2 heaped cups raisins — 1 pound.
3 heaped cups currants — 1 pound.
3 heaped tablespoons ground spices —
alspice, cinnamon and cloves mixed.
1 heaped tablespoon black pepper.
2 cups vinegar — 1 pint.
4 cups orange and lemon peel boiled
tender and minced.
6 heaped cups raw dried apples — Im-
pounds.
6 pressed-in cups bread crumbs — IJ
pounds.
16 cups water — 4 quarts.
Boil the dried apples in 2 quarts of
the water and before they become too
soft take them out and chop them and
put them with the liquor in a large jar.
Pour 2 quarts water over the bread and
add that, then all the othar ingredients
as named. Season the meat and suet
with salt. It is ready for present use.
Cost of material — $1,40. Amount 3
galls.; 47c gall. Makes 40 pies, largo
size.
Cheese Pudding.
Line a small shallow dish with good
pastry, beat up two eggs, add half a
pound of grated cheese, one quarter
ounze of butter, and a seasoning of
pepper and salt; mix well, and pour
into the lined dish.
Cheese Straws,
Take equal portions of flour, grated
cheese, and butter — one quarter or
half a pound of each, according to the
number of "straws" required. Add
a slight seasoning of salt✪ Cheese Pudding and pepper;
make the whole into a paste, roll out,
cut into strips or straws, and bake in
a quick oven.
Cheese Pounded. ✪ Cheese Pounded
Page 14 · 5 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sound apples lose one-third their weight by paring and coring, unsound apples, of course. are an indefinite proposition. A bushel of apples is 48 lbs; it contains from 150 to 200 apples, according to size, average, say 176. A bushel
of apples makes 48 pies, dinner plate
size.
26— Mince Pie— No 1.
Cover large pie pans with a bottom crust of plain pie paste and put into each a heaped -J pint of the following mincemeat. Cover with a top crust and bake •J hour. Keep warm until served.
Cost of material — crust each 4, mincemeat 6, 10c. Large size cut in 4.
27— Mincemeat— No. 1
8 cups minced beef — 2 pounds.
12 cups minced suet — 3 pounds.
12 cups currants — 1 pounds.
12 cups chopped apples — 3 pounds.
2 heaped cups raisins — 1 pound.
2 heaped cups brown sugar — 1 pound.
2 heaped tablespoons mixed ground spices — cinnamon, alspice and cloves.
4 cups orange and lemon rinds boiled tender and chopped — l-J pounds.
2 cups common brandy — 1 pint.
14 cups cider — 3 -J quarts.
Season the chopped meat and suet with salt and black pepper, then mix all and keep in a jar or keg a week or two or longer, before using.
Cost of material — Meat loses one- third in boiling, buy 3 lbs beef, heart or tongue at average 8c., beef 24, suet 24, currants 40, apples 9, raisins 20, sugar 10, spice 10, orange peel 8, brandy 50, cider 45; $2,40c. Amount 3 galls., 80c gall. Heaping ^ pint to each large pie makes 40 at cost of 6c each.
2<?— Mince Pie— No. 2.
Cover pie pans with plain pie paste rolled very thin and put into each pie a full large cup of the following mincemeat. Cover with a thin top crust and bake in a slack oven about 20 minutes.
Cost of material — crust for each pie 3J, filling 3J; 7c each. Large size, full. Cut in 4.
29— Mincemeat— No 2.
1 ox heart boiled tender and minced, 6 cups minced suet — 1^ pounds.
4 cupB black molasses — 1 quart.
4 heaped cups brown sugar — 2 pounds.
2 heaped cups raisins — 1 pound.
3 heaped cups currants — 1 pound.
3 heaped tablespoons ground spices — alspice, cinnamon and cloves mixed.
1 heaped tablespoon black pepper.
2 cups vinegar — 1 pint.
4 cups orange and lemon peel boiled tender and minced.
6 heaped cups raw dried apples — Impounds.
6 pressed-in cups bread crumbs — IJ pounds.
16 cups water — 4 quarts.
Boil the dried apples in 2 quarts of the water and before they become too soft take them out and chop them and put them with the liquor in a large jar. Pour 2 quarts water over the bread and add that, then all the othar ingredients as named. Season the meat and suet with salt. It is ready for present use.
Cost of material — $1,40. Amount 3 galls.; 47c gall. Makes 40 pies, largo
size.
Cheese Pudding.
Line a small shallow dish with good pastry, beat up two eggs, add half a pound of grated cheese, one quarter ounze of butter, and a seasoning of pepper and salt; mix well, and pour into the lined dish.
Cheese Straws,
Take equal portions of flour, grated cheese, and butter — one quarter or half a pound of each, according to the number of "straws" required. Add a slight seasoning of salt and pepper; make the whole into a paste, roll out, cut into strips or straws, and bake in a quick oven.
Cheese Pounded.
Records on this page
Mince Pie— No 1Mincemeat— No. 1Mince Pie— No. 2Cheese PuddingCheese Pounded