Boil the meat and cool. Pare and core the apples. Force the meat and apples through the food grinder. Wash the currants, raisins and citron and cut in tiny pieces. Moisten with water or fruit juice. Cook gently until the meat and apples are tender, adding the spices during the cookery. To make mince pies, line a pie tin with plain pastry, fill with mince meat, cover with pastry and bake. Green Tomato Mince Meat Chop or grind 8 pounds of green tomatoes. Add 6 pounds of sugar, 1 tablespoonful of cinnamon, 1 tablespoonful of powdered cloves and % tablespoonful of allspice✪ Green Tomato Mince Meat. Cook gently until the tomatoes are tender and clear. Can in sterile jars and combine with meat in making mince meat pies. Cranberry Pie To 3 cupfuls of cold cranberry sauce add the yolks of 2 eggs, 1 tablespoonful of butter and 1 tablespoonful of flour which have been mixed into a paste with a few spoonfuls of cranberry juice. Simmer gently 40 minutes. When cool, add l^ teaspoonful of lemon extract and pour into a deep pie crust which has been baked previously. Cover with a meringue made from the stiffly beaten whites. of 2 eggs mixed with 2 tablespoonfuls of sugar✪ Cranberry Pie. Place in a slow oven to brown the meringue. 152 THE FAEM COOK AND EULE BOOK Pastry Shells In baking pastry shells use a very hot oven to prevent the pastry from shrinking out of shape. Either line a pie tin with the pastry or place it over the inverted tin^ or for small pastry cups or tarts, arrange it over inverted muffin tins. Prick the pastry with the tines of a fork. Rhubarb Pie Cut the washed stalks of rhubarb in i/o inch pieces. Cover the tin with pastry, dredge the rhubarb with flour and arrange in the tin. Sprinkle liberally with sugar✪ Rhubarb Pie, cover with pastry and bake. Meringue 2 egg whites 2 teaspoonfuls lemon juice or 2 tablespoonfuls sugar % teaspoonful vanilla Beat egg whites until stiff. Add the sugar gradually. Con- tinue beating and add the flavoring. Spread on pies, puddings or desserts and brown slowly in the oven. Use a slow oven so it will take 15 or 20 minutes for the baking. CHAPTER 26 SALADS The salad is usually the most attractive dish on the table. It may be made from fruits, vegetables, meats, fish, eggs or combi- nations of these foods. Many kinds of salad dressings may be served with it; the two general classes are those which contain olive oil or a vegetable oil and those which do not contain oil of any kind. Salads are made from evenly cut fruits and vegetables. If meat is used, it is freed from bone, skin and gristle and is cut in small cubes. A garnish of some food, such as whipped cream, sprigs of parsley, lettuce, a curl of celerj^ or a strip of pimento, makes the salad more attractive. As a rule the salad is served on lettuce, which is not only attractive but also edible. To prepare the lettuce for use, it is examined leaf by leaf to make certain that it is free from insects. Then it is washed and placed in a colander to drain. It may be dried between folds of a towel but this process frequently bruises it. When most of the water has drained off, the leaves are piled lightly in a cloth or paper bag and set in a cold place, such as a refrigerator. If one prefers, the washed lettuce may be placed in a glass fruit jar, covered and set in a cold room. When time to serve the salad, the lettuce is crisp and ready for use.

AI-modernized reading of the original text

Boil the meat and cool. Pare and core the apples. Force the meat and apples through the food grinder. Wash the currants, raisins and citron and cut in tiny pieces. Moisten with water or fruit juice. Cook gently until the meat and apples are tender, adding the spices during the cookery. To make mince pies, line a pie tin with plain pastry, fill with mince meat, cover with pastry and bake. Green Tomato Mince Meat Chop or grind 8 pounds of green tomatoes. Add 6 pounds of sugar, 1 tablespoonful of cinnamon, 1 tablespoonful of powdered cloves and % tablespoonful of allspice. Cook gently until the tomatoes are tender and clear. Can in sterile jars and combine with meat in making mince meat pies. Cranberry Pie To 3 cupfuls of cold cranberry sauce add the yolks of 2 eggs, 1 tablespoonful of butter and 1 tablespoonful of flour which have been mixed into a paste with a few spoonfuls of cranberry juice. Simmer gently 40 minutes. When cool, add l^ teaspoonful of lemon extract and pour into a deep pie crust which has been baked previously. Cover with a meringue made from the stiffly beaten whites of 2 eggs mixed with 2 tablespoonfuls of sugar. Place in a slow oven to brown the meringue. Pastry Shells In baking pastry shells use a very hot oven to prevent the pastry from shrinking out of shape. Either line a pie tin with the pastry or place it over the inverted tin or for small pastry cups or tarts, arrange it over inverted muffin tins. Prick the pastry with the tines of a fork. Rhubarb Pie Cut the washed stalks of rhubarb in i/o inch pieces. Cover the tin with pastry, dredge the rhubarb with flour and arrange in the tin. Sprinkle liberally with sugar, cover with pastry and bake. Meringue 2 egg whites 2 teaspoonfuls lemon juice or 2 tablespoonfuls sugar % teaspoonful vanilla Beat egg whites until stiff. Add the sugar gradually. Continue beating and add the flavoring. Spread on pies, puddings or desserts and brown slowly in the oven. Use a slow oven so it will take 15 or 20 minutes for the baking. The salad is usually the most attractive dish on the table. It may be made from fruits, vegetables, meats, fish, eggs or combinations of these foods. Many kinds of salad dressings may be served with it; the two general classes are those which contain olive oil or a vegetable oil and those which do not contain oil of any kind. Salads are made from evenly cut fruits and vegetables. If meat is used, it is freed from bone, skin and gristle and is cut in small cubes. A garnish of some food, such as whipped cream, sprigs of parsley, lettuce, a curl of celerj^ or a strip of pimento, makes the salad more attractive. As a rule the salad is served on lettuce, which is not only attractive but also edible. To prepare the lettuce for use, it is examined leaf by leaf to make certain that it is free from insects. Then it is washed and placed in a colander to drain. It may be dried between folds of a towel but this process frequently bruises it. When most of the water has drained off, the leaves are piled lightly in a cloth or paper bag and set in a cold place, such as a refrigerator. If one prefers, the washed lettuce may be placed in a glass fruit jar, covered and set in a cold room. When time to serve the salad, the lettuce is crisp and ready for use.

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