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Other Recipes from Pastry.Directions For Making Paste.
Plain Puff Paste.
Very Rich Puff Paste.
Plain Short Crust.
Beef Dripping Paste.
Glaze For Pastry.
Fruit Tarts Or Pies.
A Very Fine Savoury Pie.
Vol Au Vent.
A Vol-au-vent Of Fruit.
Mock Cherry Pie
Pie Plant Pie
Sour Cream Pie
MINCE PIES(Pastry.) - (The Jewish Manual)
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.
BOILED CIDER FOR MINCE PIESIn 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.
MINCE PIESA 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.
Mince PiesWhen 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.
Mince PiesFour pounds of beef, twelve pounds of apples, one-half pound salt
pork, two pounds of sugar, four pounds of raisins, one pound of
citron, four ounces of cassia, two of nutmeg, one of cloves, one pint
molasses, one quart of boiled cider, or one quart of good vinegar.
* * *
Mock Mince PiesFive large crackers rolled fine, one and a half cups molasses,
one-half cup sugar, two-thirds cup vinegar, two cups chopped raisins,
one-half cup butter, one and a half cups cold water, a little salt,
one teaspoon each all kinds of spices. Put all together and cook
until thick. This will make four pies.--Mrs. L. A. Grover.
* * *
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