This has two crusts, top and bottom. Wash the
berries and drain well; fill the crust pretty full;
sprinkle two tablespoons of flour on top, bits of butter,
a little salt; cover the berries with a cup of brown
sugar and a sprinkle of water✪ Huckleberry Pie. Pinch the edges
together and keep it just at the boiling point, or you
will lose the syrup.
Washington Pie.
1 cup sugar J^ cup butter
2 eggs I teaspoon baking powder
y^ cup milk 2 cups flour
Bake in two layer cakes and put between them the
filling. Filling: Make a custard with one-half pint of
The Queen Cook Book 143 ^
milk, two tablespoons of sugar, one spoon of flour,
one egg, a pinch of salt; flavor with essence of lemon;
beat well together and boil a minute to cook the flour.
Flavor them both with the same flavoring. When
cold spread on one cake and lay the other on top. Or
if you like it better, instead, spread any kind of fruit
jam or apple marmalade or cocoanut on top.
Mince Pies.
4 pounds solid beef 6 pounds tart raw apples
3 coffee cups chopped suet i quart boiled cider
2 pounds raisins i quart molasses .
4 pints brown sugar 4 pints water
4 teaspoons cinnamon 4 teaspoons cloves
2 nutmegs✪ Mince Pies
If you wish the whole quantity, purchase five pounds
of solid lean meat (the best of the round is good), as
there is some waste; in boiling the meat allow one
pound for loss, in boiling such a quantity. Salt it
right for eating when you put it over, in boiling hot
water; boil until just tender; set away to get cool over
night, then cut in small pieces and chop it fine, so it
will be neither coarse grained nor pasty, then weigh it.
Peel the apples, quarter, core and chop them; wash
and wipe them before peeling, and then weigh the
quarters before chopping. Wash and seed the raisins,
but do not chop them; chop the suet fine, mix all to- '
gether in a large earthen dish. Do not use all the
water, let the mince meat stand for two days (as it
will swell some), in a cool place; you can add more
water, cider, or sugar, as you think it needs, after
baking one pie to try it. They do not taste so sweet
after baking. Bake well done, three-fourths of an
hour. These are nice to mS.ke in winter, as you can
bake up as many as you like, according to the size of
144 ^f^^ Queen Cook Book
the family, from ten to twenty at a time. Keep them
in a cold room, but do not freeze them. Put the
mince meat that is left in a crock and cover the top
with writing paper. It will keep in a cold place three
months, only it must not freeze. For a small family
of four I only make one-half the quantity. I grate the
nutmeg in each pie as I make it, with bits of butter
before putting the crust on. It requires practice to
learn to make good pastry for mince pies (I do not
mean puff paste), and also not to fill them too full. I
have used this recipe ever since 1843, s^i^d have never
wished for any better for any occasion. It it is pal-
atable and healthy.
The two following recipes I take from the Messen-
ger, but I think them too rich for health; neither do I
think it a good plan to boil the mince meat:
Mince Pies.
3 pounds fresh beef i fresh beef tongue
4 or 6 pounds suet 3^ pounds raisins
% pound citron 3 pounds currants
8 pounds chopped apples 45^ pounds sugar
I pint molasses 3 ounces cinnamon
I teacup mace compound 2 ounces cloves
I J^ ounces salt i nutmeg
J^ ounce pepper i ^ gallons sweet cider✪ Mince Pies
When mixed put into a kettle and scald, stirring it
all the time. Put it hot into Hero or Mason jars —
two quart or gallon jars — and the longer you keep it
the nicer it will be. When making up your pies you
can add a teacup of finely chopped apples for each pie.
Home Messenger,
..*<
The Queen Cook Book 145
Mince Pie.
7 pounds meat .1 teacup mace compound
14 pounds choppeo apples 6 pounds suet
I J^ gallons boiled cider 4 pounds sugar ^
Nutmeg and cinnamon to 7 pounds currants
taste. 7 pounds seeded raisins
Page 56 · 5 recipe records on this page
Presented as published in 1895. 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
This has two crusts, top and bottom. Wash the berries and drain well; fill the crust pretty full; sprinkle two tablespoons of flour on top, bits of butter, a little salt; cover the berries with a cup of brown sugar and a sprinkle of water. Pinch the edges together and keep it just at the boiling point, or you will lose the syrup.
Washington Pie.
1 cup sugar J^ cup butter
2 eggs I teaspoon baking powder y^ cup milk 2 cups flour
Bake in two layer cakes and put between them the filling. Filling: Make a custard with one-half pint of
The Queen Cook Book 143 ^
milk, two tablespoons of sugar, one spoon of flour, one egg, a pinch of salt; flavor with essence of lemon; beat well together and boil a minute to cook the flour. Flavor them both with the same flavoring. When cold spread on one cake and lay the other on top. Or if you like it better, instead, spread any kind of fruit jam or apple marmalade or cocoanut on top.
Mince Pies.
4 pounds solid beef 6 pounds tart raw apples
3 coffee cups chopped suet i quart boiled cider 2 pounds raisins i quart molasses .
4 pints brown sugar 4 pints water
4 teaspoons cinnamon 4 teaspoons cloves
2 nutmegs If you wish the whole quantity, purchase five pounds of solid lean meat (the best of the round is good), as there is some waste; in boiling the meat allow one pound for loss, in boiling such a quantity. Salt it right for eating when you put it over, in boiling hot water; boil until just tender; set away to get cool over night, then cut in small pieces and chop it fine, so it will be neither coarse grained nor pasty, then weigh it. Peel the apples, quarter, core and chop them; wash and wipe them before peeling, and then weigh the quarters before chopping. Wash and seed the raisins, but do not chop them; chop the suet fine, mix all to- ' gether in a large earthen dish. Do not use all the water, let the mince meat stand for two days (as it will swell some), in a cool place; you can add more water, cider, or sugar, as you think it needs, after baking one pie to try it. They do not taste so sweet after baking. Bake well done, three-fourths of an hour. These are nice to make in winter, as you can bake up as many as you like, according to the size of
144 ^f^^ Queen Cook Book
the family, from ten to twenty at a time. Keep them in a cold room, but do not freeze them. Put the mince meat that is left in a crock and cover the top with writing paper. It will keep in a cold place three months, only it must not freeze. For a small family of four I only make one-half the quantity. I grate the nutmeg in each pie as I make it, with bits of butter before putting the crust on. It requires practice to learn to make good pastry for mince pies (I do not mean puff paste), and also not to fill them too full. I have used this recipe ever since 1843, said have never wished for any better for any occasion. If it is palatable and healthy.
The two following recipes I take from the Messenger, but I think them too rich for health; neither do I think it a good plan to boil the mince meat:
Mince Pies.
3 pounds fresh beef i fresh beef tongue
4 or 6 pounds suet 3^ pounds raisins % pound citron 3 pounds currants 8 pounds chopped apples 45^ pounds sugar
I pint molasses 3 ounces cinnamon
I teacup mace compound 2 ounces cloves
I J^ ounces salt i nutmeg
J^ ounce pepper i ^ gallons sweet cider
When mixed put into a kettle and scald, stirring it all the time. Put it hot into Hero or Mason jars — two quart or gallon jars — and the longer you keep it the nicer it will be. When making up your pies you can add a teacup of finely chopped apples for each pie.
Home Messenger,
..*<
The Queen Cook Book 145
Mince Pie.
7 pounds meat .1 teacup mace compound
14 pounds choppeo apples 6 pounds suet I J^ gallons boiled cider 4 pounds sugar ^ Nutmeg and cinnamon to 7 pounds currants taste. 7 pounds seeded raisins
Records on this page
Washington PieHuckleberry PieMince PiesMince PiesMince Pie