MINCE PIES AND SHORTBREAD

New Zealand Listener, Volume 1, Issue 25, 15 December 1939, Page 44

MINCE PIES AND SHORTBREAD

INCE pies have a powerful appeal for men! You must have noticed this. Even though he has already consumed a bounteous Christmas meal of roast turkey, with all the goodly accompaniments, and plum pudding with brandy sauce, a man will seldom turn a deat ear to the suggestion: "Just one of these tiny mince pies!" They do round off the meal so nicely; and after all, one owes something to tradition! If the pies are made of a convenient size, they are splendid to take to picnics. Let us consider one or two different mince meats: Banana Mincemeat Half a pound of bananas, without skins, a quarter of a pound each of brown sugar, beef suet, seedless raisins, candied peel, sultanas, currants, and apples (weighed ‘after peeling, etc.), one ounce almonds, quarter of a nutmeg, half a lemon (rind and juice), and a little almond essence. Wash, pick over, and dry the fruit, several days before. Chop everything finely, the almonds being blanched. Mix together with the bananas mashed to a pulp, add lemon juice and almond essence, mix thoroughly, put into jars and tie down airtight. Old-Fashioned Mincemeat One cup each of chopped currants, raisins, apples and suet, one lernon (juice and rind), one ounce chopped peel, one ounce of chopped almonds, a little nutmeg .and spice, and a cup of brown sugar. Mix with a little brandy or rum, and. keep in air-tight jars. Christmas Mincemeat (Special) One pound of suet, two pounds of: apples, three-quarters: to a pound of tight brown sugar or raw sugar, good pinch ‘cayenne pepper, one teaspoon grated nutmeg, one teaspoon almond flavouring, half a teaspoon rum flavouring, half a@ teaspoon vanilla flavouring, half a teaspoon of salt, two pounds of currants, one pound of. sultanas, one pound of Taisins, Quarter pound of lemon peel, quarter pound of orange peel, half a pound of dried apricots, half a pound of prunes, half a pound of preserved ginger, grated rind of one lemon, grated rind of half an orange, quarter pound of ‘blanched almonds, one cup brandy or half a cup of rum is an improvement but not essential. Mincemeat is improved if made several weeks or months before being used. Stone the prunes, grate the suet, grate the apples without -peeling. Chop. the almonds and raisins. Mince the apricots; Chop or grate the lemon peel, and orange peel. Mix all the ingredients well together. Put into a large preserving bottle. Stand till ready to use,

Digestible Mincemeat Some unfortunate people find that mince pies give them indigestion on account of the suet. In order, therefore, that such people may not be altogether deprived of this Christmas joy, make a little of this mixture: One cupful raisins, chopped or minced, one cup-

ful of sugar, one cupful of buttermilk, or sour milk, one egg, beaten, and spice to taste. Mix well ‘together. Or this one? half a pound of raisins, chopped or minced, three ounces mixed peel (also chopped), one ounce of butter (melted), one tablespoon of mixed spice, two tablespoons golden’ syrup and three ounces of sugar. Mix all well together.

Lemon Mincemeat Six lemons, two pounds of sugar, half a pound of candied peel, one pound each of beef suet and raisins, half a pound of currants, three apples, finely chopped, and two tablespoons of orange marmalade. Chop raisins, currants, and candied peel, and mince or shred finely the suet. Mix all together, squeeze the juice of the lemons over, and add the grated rind. Add a wineglass of brandy if desired, and put into air-tight bottles, Cooked Mincemeat Two pounds suet, two and a half pounds raisins, two pounds apples, one and a half pounds currants, two pounds sugar, quarter pound candied peel, one and a half ounces sweet almonds, one teaspoon mixed spice, three lemons (rind and juice), one pint of brandy, and, if possible, half a pint: of homemade wine. Mix all thoroughly after mincing, put in a large jar, stand in pan of boiling water, and cook for several hours. This will keep well. Shortbread For Christmas HAT a comfortable sense of WV security a housewife derives from the knowledge that she has a couple of tins of good shortbread put away in case of unexpected visitors or unforeseen demands. Shortbread is very satisfying, too, and a general favourite. I brought back these teal Scottish recipes with me last year. The first one I picked up at the Glasgow Exhibition. Glasgow Shortbread | One pound of flour, or three-quarters" pound of flour and quarter of a pound of rice flour, quarter of a pound: of sugar (sifted), and half a pound of. butter. Mix flour and sugar together in a bowl or on a board. Put in the butter and work flour and sugar into this with hands, kneading it well.. After all the flour is worked in, knead the whole for a little, then shape into a cake. Pinch the edges and prick the top with a fork. Place the cake_on a greased tin and bake in a slow oven for three-quarters of an hour. Allow to cool a little before removing from the tin. Shortbread may also be rolled out and cut into fingers or fancy shapes. Shortbread (With Cornflour) This recipe makes a substantial quantity, which is really economical, as one baking lasts a long time. It came from the Women’s Rural Institute at Crosshouse, in Scotland. Three and a half potiisad of flour, two pounds of butter, one egg, half a pound of cornflour, one pound of granulated sugar, and one dessertspoonful of cream. Mix plain flour and cornflour together. Work butter and sugar, then add egg and cream and work in flour in the usual way,