Two coffeecups of mealy, sweet potatoes, the firm yellow ones are best, one-half teacup of butter, three-fourths teacup of white sugar, one tablespoonful of cinnamon, one teaspoonful of nutmeg, four eggs, whites and yolks beaten separately, one lemon, juice and rind✪ Sweet Potato Pie. Parboil the potatoes, and grate them when cold; if grated hot they are heavy and sticky; cream the butter and sugar, add the yolks, spice and lemon; beat the potatoes in by degrees, and until light; lastly, stir in the whites of the eggs with a cupful of thick cream; bake in pie-dishes lined with good paste, without upper crust. Irish potato pie may be made in the same way. MINCE MEAT. (No. 1.) Six pounds of beef (the round is the best piece). Put it on to boil in hot water enough to cover it; salt it and take off the scum as it rises; let it boil until tender, take from the fire, and let it stand over night to get thoroughly cold; pick bones, gristle, or stringy bits from the meat, chop very fine, mincing at the same time two pounds nice beef suet; seed and cut four pounds raisins, wash and dry five pounds of currants, slice thin one pound of citron, chop some tart apples; take one-third meat and two-thirds of apples, mix all the ingredients in a large pan, add two ounces of cinnamon, one of cloves, one of ginger, three nutmegs, the juice and grated rind of two lemons, one tablespoonful of salt, one teaspoonful of pepper, and five pounds of sugar, one quart of PIES. 139 boiled cider, one pint of currant or grape juice (canned when grapes are turning from green to purple), one pint of molasses, and if you have any syrup left from sweet pickles, add some of that; two pounds of French prunes✪ Mince Meat (No. 1) stoned and cooked before add- ing. Put all in a porcelain kettle and simmer all day on the back part of the range. You can double this recipe, and can it up in glass jars for the next year, and you will find the mince- meat greatly improved as well as convenient. The above is a good formula to use, but, of course, may be varied to suit different tastes or the material at hand. If too rich, add more chopped apples. Good preserves, marmalades, spiced pickles, currant, or grape jelly, canned fruit, dried cherries, and strong green tea, may be used. The mince meat is better to stand several days, before baking into pies, as the materials will be more thoroughly incorporated. MINCE MEAT. (No. 2.) One bowlful each of chopped meat and suet, six bowlfuls of apples, two pounds of raisins, four pounds each of currants and sugar, one quart of boiled cider, one pint of molasses, one tablespoonful of salt, one-half teaspoonful of black pepper, one teaspoonful of cloves, three tablespoonfuls of cinnamon, two of allspice, one of mace and nutmeg, one-half pound of citron if you like. Mix the mince meat well and boil it all day on the back of the range. When you make the pies add one lemon to six pies. EICH MINCE MEAT. (No. 3.) ✪ Mince Meat

AI-modernized reading of the original text

Two coffeecups of mealy, sweet potatoes, the firm yellow ones are best, one-half teacup of butter, three-fourths teacup of white sugar, one tablespoonful of cinnamon, one teaspoonful of nutmeg, four eggs, whites and yolks beaten separately, one lemon, juice and rind. Parboil the potatoes, and grate them when cold; if grated hot they are heavy and sticky; cream the butter and sugar, add the yolks, spice and lemon; beat the potatoes in by degrees, and until light; lastly, stir in the whites of the eggs with a cupful of thick cream; bake in pie-dishes lined with good paste, without upper crust. Irish potato pie may be made in the same way. MINCE MEAT. (No. 1.) Six pounds of beef (the round is the best piece). Put it on to boil in hot water enough to cover it; salt it and take off the scum as it rises; let it boil until tender, take from the fire, and let it stand over night to get thoroughly cold; pick bones, gristle, or stringy bits from the meat, chop very fine, mincing at the same time two pounds nice beef suet; seed and cut four pounds raisins, wash and dry five pounds of currants, slice thin one pound of citron, chop some tart apples; take one-third meat and two-thirds of apples, mix all the ingredients in a large pan, add two ounces of cinnamon, one of cloves, one of ginger, three nutmegs, the juice and grated rind of two lemons, one tablespoonful of salt, one teaspoonful of pepper, and five pounds of sugar, one quart of boiled cider, one pint of currant or grape juice (canned when grapes are turning from green to purple), one pint of molasses, and if you have any syrup left from sweet pickles, add some of that; two pounds of French prunes stoned and cooked before adding. Put all in a porcelain kettle and simmer all day on the back part of the range. You can double this recipe, and can it up in glass jars for the next year, and you will find the mincemeat greatly improved as well as convenient. The above is a good formula to use, but, of course, may be varied to suit different tastes or the material at hand. If too rich, add more chopped apples. Good preserves, marmalades, spiced pickles, currant, or grape jelly, canned fruit, dried cherries, and strong green tea, may be used. The mince meat is better to stand several days, before baking into pies, as the materials will be more thoroughly incorporated. MINCE MEAT. (No. 2.) One bowlful each of chopped meat and suet, six bowlfuls of apples, two pounds of raisins, four pounds each of currants and sugar, one quart of boiled cider, one pint of molasses, one tablespoonful of salt, one-half teaspoonful of black pepper, one teaspoonful of cloves, three tablespoonfuls of cinnamon, two of allspice, one of mace and nutmeg, one-half pound of citron if you like. Mix the mince meat well and boil it all day on the back of the range. When you make the pies add one lemon to six pies. RICH MINCE MEAT. (No. 3.)

Records on this page

Sweet Potato PieMince Meat (No. 1)Mince MeatRich Mince Meat

Temperance cook book