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Classic
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page 190
proportions may be used;
good preserves, marmalades, spiced pickles, currant, or grape jelly, canned
fruit, dried cherries, etc., may take the place of raisins, currants, and
citrons.
Wine or brandy is considered by many a great improvement, but if "it causeth thy
brother to offend" do not use it.
Lemon and vanilla extracts are often used, also preserved lemon or orange peel.
The mince-meat is better to stand over night, or several days, before baking
into pies, as the materials will be more thoroughly incorporated. Many prefer to
freeze their pies after baking, heating them as needed.
MINCE-MEAT.
Two bowls chopped apples, one of chopped meat, with one-fourth pound suet,
grated rind and juice of one lemon, two tea-cups molasses, one large tea-spoon
each of cinnamon and cloves, one nutmeg, one pound raisins, half pound currants,
one-fourth pound citron cut fine, one quart cider, and sugar and salt to
taste.--Mrs. J. R. Wilcox, New Haven, Connecticut.
MOCK MINCE-PIE.
Twelve crackers rolled fine, one cup hot water, half cup vinegar, one cup
molasses, one of sugar, one of currants, one of raisins, spice to taste; measure
with a tea-cup.
Some use one cup dried bread-crumbs, and also add a small cup butter. This is
for four pies.--Mrs. Annie E. Gillespie, Indianapolis, Ind.
ORANGE PIE.
Grated rind and juice of two oranges, four eggs, four table-spoons sugar, and
one of butter; cream the butter and sugar, add the beaten eggs, then the rind
and juice of the oranges, and, lastly, the whites beaten to a froth, and mixed
in lightly. Bake with an under crust.--Gov. Stearns, Florida.
PIE-PLANT PIE.
Mix half tea-cup white sugar and one heaping tea-spoon flour together, sprinkle
over the bottom crust, then add the pie-plant cut up fine; sprinkle over this
another half tea-cup sugar and heaping tea-spoon flour; bake fully
three-quarters of an hour in a slow oven.
Or, stew the pie-plant, sweeten, add grated rind and juice
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