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(Pies And Pastry) - (The International Jewish Cook Book)

Boil two pounds lean, fresh beef. When cold, chop fine. Add one-half
pound chopped suet, shredded very fine, and all gristle removed. Mix in
a bowl two pounds of seeded raisins, two pounds of currants, one-half
pound of citron, chopped very fine. Two tablespoons of cinnamon, two
tablespoons of mace, one grated nutmeg, one tablespoon of cloves,
allspice, and salt. Mix this with meat and suet. Then take two cups of
white wine, two and one-half pounds of brown sugar. Let stand. Chop fine
four apples, and add meat to fruits. Then mix wine with whole, stir
well, and put up in small stone jars. This will keep all winter in a
cool place. Let stand at least two days before using. Line pie-plates
with a rich crust, fill with mince meat mixture, put a rich paste crust
on top, or strips if preferred, prick slightly and bake. Serve warm, not

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Grease and line tin patty-pans with a fine puff paste rolled out thin;
fill them with mince-meat, cover them with another piece of paste,
moisten the edges, close them carefully, cut them evenly round, and
bake them about half an hour in a well-heated oven.

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Pare, core, and chop fine eight tart apples. Add one cup of seedless
raisins, one-half cup of currants, one ounce of chopped citron, one-half
teaspoon each of cinnamon, cloves, spice and mace, a tiny bit of salt
and grated nutmeg. Pour over whole one tablespoon of brandy, and juice
and rind of one lemon. Line bottom and sides of plate with crust, fill
in with mixture, and put strips of dough across.

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In Autumn, when cider was cheap and plentiful on the farm, 3 quarts of
cider was boiled down to one, or, in this proportion, for use in mince
meat during the Winter. A quantity prepared in this manner, poured
while hot in air-tight jars, will keep indefinitely.

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3 eggs
3/4 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 cups scalded milk
Beat eggs; add sugar, salt and milk slowly; add vanilla. Line pie
plate with pastry page 26, pour in custard. Bake in moderate oven 25
to 30 minutes or until custard is baked. Cocoanut pie is made the same
way, adding one cup fresh grated cocoanut and using only two eggs.
Bake as above.

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A pound and a half of sifted flour.
Three quarters of a pound of butter--washed.
_This will make one large pie or two small ones_.
Sift the flour into a pan. Cut the butter into two equal parts.
Cut one half of the butter into the flour, and cut it up as small
as possible. Mix it well with the flour, wetting it gradually with
a little cold water.
Spread some flour on your paste-board, take the lump of paste out
of the pan, flour your rolling-pin, and roll out the paste into a
large sheet. Then stick it over with the remaining half of the
butter in small pieces, and laid at equal distances. Throw on a
little flour, fold up the sheet of paste, flour it slightly, and
roll it out again. Then fold it up, and cut it in half or in four,
according to the size of your pies. Roll it out into round sheets
the size of your pie-plates, pressing rather harder on the
Butter your pie-plates, lay on your under crust, and trim the
edge. Fill the dish with the ingredients of which the pie is
composed, and lay on the lid, in which you must prick some holes,
or cut a small slit in the top. Crimp the edges with a sharp
Heap up the ingredients so that the pie will be highest in the
Some think it makes common paste more crisp and light, to beat it
hard on both sides with the rolling-pin, after you give it the
first rolling, when all the butter is in.
If the butter is very fresh, you may mix with the flour a
salt-spoonful of salt.

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Mince Pies

When Terence spoke, oraculous and sly,

He'd neither grant the question nor deny,

Pleading for tarts, his thoughts were on _mince pie_.

My poor endeavors view with gracious eye,

To make these lines above a _Christmas pie_.

Two pounds of boiled beef's heart or fresh tongue, or lean fresh beef

chopped, when cold; two pounds of beef suet chopped fine, four pounds of

pippin apples chopped, two pounds of raisins stoned and chopped, two

pounds of currants picked, washed, and dried, two pounds of powdered

sugar, one quart of white wine, one quart of brandy, one wine-glass of

rose-water, two grated nutmegs, half an ounce of cinnamon, powdered, a

quarter of an ounce of mace, powdered, a teaspoonful of salt, two large

oranges, and half a pound of citron cut in slips. Pack it closely into

stone jars, and tie them over with paper. When it is to be used, add a

little more wine.

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Green Tomato Mince Pie

One peck of green tomatoes, put through a food chopper. Boil, drain and

add as much water as juice drained out. Scald and drain again. Add water

as before, scald and redrain. This time add half as much water, then the


3 pounds brown sugar

2 pounds raisins

2 tablespoonfuls nutmeg

2 tablespoonfuls cinnamon

2 tablespoonfuls cloves

2 tablespoonfuls allspice

2 tablespoonfuls salt

Boil all together, and add one cup of vinegar. Cook till thick as

desired. Put in jars and seal.

To one pint of this mixture add one cup of chopped apple and the juice

and rind, grated or ground. Sweeten to taste, fill crust and bake as the

usual mince pie.

Evaporated apples may be used, but grind before soaking and do not cook.

These pies will not harm children, and are very inexpensive, as compared

to those made of mincemeat.

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Mock Mince Pie No 2

1 cup bread or cracker crumbs, 1 of raisins, 1 of vinegar, 1 of sugar, 1

of molasses, 1 of water, 1/2 of butter, 1 of currants. Spice to taste.

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Mock Mince Pie No 1

2 pounds powdered crackers, 1 cup molasses, 1 of cider, 1 of chopped

raisins, 2 eggs, 1 teaspoon salt, 1 of clove, 2 of cinnamon, 1 of mace,

1 of nutmeg. This quantity makes two pies. Bake forty minutes.

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Mince Pie

The best kind of meat for mince pies is neat's tongue and feet--the

shank of beef makes very good pies. Boil the meat till perfectly

tender--then take it up, clear it from the bones and gristle, chop it

fine enough to strain through a sieve, mix it with an equal weight of

tart apples, chopped very fine. If the meat is not fat, put in a little

suet, or melted butter. Moisten the whole with cider--sweeten it to the

taste with sugar, and very little molasses--add mace, cinnamon, cloves,

and salt, to the taste. If you wish to make your pies rich, put in wine

or brandy to the taste, and raisins, citron, and Zante currants. The

grated rind and juice of lemons improve the pie. Make the pies on

shallow plates, with apertures in the upper crust, and bake them from

half to three-quarters of an hour, according to the heat of the oven.

Meat prepared for pies in the following manner, will keep good several

months, if kept in a cool dry place: To a pound of finely chopped meat,

a quarter of a pound of suet, put half an ounce of mace, one ounce of

cinnamon, a quarter of an ounce of cloves, two tea-spoonsful of salt.

Add if you like the following fruits: half a pound of seeded raisins,

half a pound of Zante currants, a quarter of a pound of citron. Put in

half a pint of French brandy or wine, three table-spoonsful of molasses,

and sugar sufficient to make it quite sweet. Put the whole in a stone

pot--cover it with a paper wet in brandy. When you wish to use any of it

for pies, put to what meat you use an equal weight of apples, pared and

chopped fine. If not seasoned high enough, add more spice and sugar. If

the apples are not tart, put in lemon-juice or sour cider.

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