FRUIT MINCE

Wairarapa Times-Age, 19 December 1939, Page 8

FRUIT MINCE

FOR CHRISTMAS PIES. Mince pies are part of the ritual of Christmas. The mincemeat can be made in a quantity, and will keep foi later use when you are making pastry. Mincemeat. Take Jib good apples, Jib beef suet, rind and juice of half a lemon, Jlo sugar. 2oz almonds, ratifia flavouring essence, 3oz candied orange-peel, 3oz citron peel (candied), 2oz candied lemon peel, lib stoned raisins, lib entrants,, 11b sultanas, grated nutmeg, a little rum. Peel, core, and chop the apples. Wash, pick over, and dry the fruit, then stone and chop the raisins, taking their weight after they are stoned. Blanch, skin, and chop the almonds, shred the peel, and skin and chop the suet. Mix all the prepared ingredients together, adding the sugar, the finelygrated lemon rind, and some grated nutmeg. Flavour with ratifia essence and moisten the mincemeat with lemon juice and a little rum as required. Press the mincemeat into jars, cover it, and make it airtight until required. Mincemeat Made With Figs And Dates. Take Jib dates (when stoned), lib figs, lib peel, 111 b currants, 11b apples (when peeled and cored). 11b beef suet, jib sugar, Jib shelled Brazils, 1 teaspoonful ground ginger, rind and juice of 1 lemon, vanilla flavouring. 1 gill of rum.

Wash, pick over, and dry the currants, also the figs, then remove the stalks and put through the mincer. Stone and mince the dates and cut up the peel. Peel, core, and mince the apples, chop the suet finely, add the sugar, ground ginger, grated lemon rind, and prepared fruit and Brazil nuts, the latter also put through the mincer. Mix all the ingredients together very thoroughly, then moisten with the strained lemon juice and stir in the vanilla essence flavouring and rum. Put into jars and press down well, cover and make airtight. Nursery Mince Pies. Take I.J cupfuls flour, 1 egg, J cupful milk: J cupful sugar, 4 tablespoonfuls butter, loz cornflour, | teaspoonful salt, 2 teaspoonfuls baking-powder, 1 teaspoonful vanilla essence, fruit and nut filling, hundreds and thousands. Beat the butter in a basin till creamy then beat in the sugar gradually. Stir in the vanilla and beaten egg. then the milk alternately with the flour, baking powder, cornflour, and salt, sifted together. Beat quickly for a moment, then bake the mixture in buttered bun. tins till ready (for from twenty-five to thirty minutes). When cold cut in two. and spread with fruit and nut filling, made by mixing together equal quantities of apricot jam, chopped glace fruits, minced walnuts, and whipped cream. Ice the tops with sifted icing sugar, moistened with tepid water and coloured a pale pink. Sprinkle with hundreds and thousands and place half a glace cherry in the centre of each.