Pare the vegetable-marrow, and scoop out all the soft
seedy part, and cut the marrow into pieces about i inch
thick. Lay these in a pan of cold water with a teaspoonful
of salt, and let it remain two days, changing the zvater daily.
Wipe the pieces dry, and to every pound of marrow add
ij lbs. sugar, i oz. whole ginger (cracked), and the juice
of a lemon and the peel cut very thinly. Put all the
ingredients except half of the sugar into a preserving-pan
with I teacupful of water, and i drachm of saffron✪ Preserved Marrow tied in
a muslin bag (this is taken away when the preserve is
sufficiently yellow) ; boil ij hours, throw it up and cover,
and let it remain till next day. Then boil again, adding the
remainder of the sugar, for i i hours.
The saffron is best steeped in a jar with a little water,
and a tiny pinch of citric acid before using — it draws out
the colour, and uses less saffron, half a drachm being,
sufficient for 4 lbs. vegetable-marrow.
MINCE-MEAT FOR CHRISTMAS
Nov.
November 15.— Preparation for Christmas. — With a view to
Christmas festivities we must prepare the traditional mince-
pies and plum-pudding, however hot the weather may be,
and these are usually prepared six weeks beforehand.
Many people in the Colonies are sent plum-puddings
now-a-days straight from home, and it is astonishing to
learn in these days of quick posts how many go out to the
Cape, to Canada, to Australia, and China, and India. I
am told that London confectioners annually send thousands
to the Colonies.
We must, however, record some good recipes for those of
us who are not likely to receive such solid Christmas presents,
and I think we may promise ourselves good mince-meat
and plum-pudding if we carefully follow these recipes of
Mrs. Mitchison’s (we make ours beginning of December).
Mince-meat. —
I lb. suet.
I lb. currants.
I lb. apples.
\ lb. mixed candied peel.
I lb. sugar.
I nutmeg, grated.
I- teaspoonful mixed spice.
The peel and juice of a lemon.
A teaspoonful of salt✪ Mince-meat for Christmas.
Chop the suet fine ; wash and pick the currants, stone
the raisins and mince them, peel and core the apples and
mince or chop them up, cut up the candied peel, grate the
nutmeg and the peel of the lemon, then add sugar and
spice and mix the whole well together. Put the mixture
into jars, pressing it down as closely as possible to exclude
the air, and cover with brandied paper.
223
Nov.
MINCE-PIE. PLUM-PUDDING-
Mince-pie. — Make a puff paste and line some patty-pans
with it, and fill these with mince-meat and cover with some
more of the paste, making a hole in the top crust to let
the steam escape. Moisten the edges of the paste and
press them tightly together to prevent the mince-meat
from coming out at the sides in baking. Bake about half-
an-hour in a quick oven.
November 20. — We are still busy with Christmas fare ;
here is a —
Page 87 · 2 recipe records on this page
Presented as published in 1902. 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
Pare the vegetable-marrow, and scoop out all the soft seedy part, and cut the marrow into pieces about 1 inch thick. Lay these in a pan of cold water with a teaspoonful of salt, and let it remain two days, changing the zvater daily. Wipe the pieces dry, and to every pound of marrow add 1½ lbs. sugar, i oz. whole ginger (cracked), and the juice of a lemon and the peel cut very thinly. Put all the ingredients except half of the sugar into a preserving-pan with 1 teacupful of water, and 1 drachm of saffron tied in a muslin bag (this is taken away when the preserve is sufficiently yellow) ; boil 1½ hours, throw it up and cover, and let it remain till next day. Then boil again, adding the remainder of the sugar, for 1½ hours.
The saffron is best steeped in a jar with a little water, and a tiny pinch of citric acid before using — it draws out the colour, and uses less saffron, half a drachm being, sufficient for 4 lbs. vegetable-marrow.
MINCE-MEAT FOR CHRISTMAS
Nov.
November 15.— Preparation for Christmas. — With a view to Christmas festivities we must prepare the traditional mincepies and plum-pudding, however hot the weather may be, and these are usually prepared six weeks beforehand.
Many people in the Colonies are sent plum-puddings now-a-days straight from home, and it is astonishing to learn in these days of quick posts how many go out to the Cape, to Canada, to Australia, and China, and India. I am told that London confectioners annually send thousands to the Colonies.
We must, however, record some good recipes for those of us who are not likely to receive such solid Christmas presents, and I think we may promise ourselves good mince-meat and plum-pudding if we carefully follow these recipes of Mrs. Mitchison’s (we make ours beginning of December).
Mince-meat. —
1 lb. suet.
1 lb. currants.
1 lb. apples.
\ lb. mixed candied peel.
1 lb. sugar.
1 nutmeg, grated.
1 teaspoonful mixed spice.
The peel and juice of a lemon.
A teaspoonful of salt.
Chop the suet fine ; wash and pick the currants, stone the raisins and mince them, peel and core the apples and mince or chop them up, cut up the candied peel, grate the nutmeg and the peel of the lemon, then add sugar and spice and mix the whole well together. Put the mixture into jars, pressing it down as closely as possible to exclude
the air, and cover with brandied paper.
Nov.
MINCE-PIE. PLUM-PUDDING-
Mince-pie. — Make a puff paste and line some patty-pans with it, and fill these with mince-meat and cover with some more of the paste, making a hole in the top crust to let the steam escape. Moisten the edges of the paste and press them tightly together to prevent the mince-meat from coming out at the sides in baking. Bake about halfan-hour in a quick oven.
November 20. — We are still busy with Christmas fare ; here is a —
Records on this page
Preserved MarrowMince-meat for Christmas