Mince Pies For Christmas

New Zealand Listener, Volume 3, Issue 76, 6 December 1940, Page 53

Mince Pies For Christmas

M scrive PIES have been deas the "crowning glory" of the Christmas dinner. They may be made with either short or flaky pastry, and good deep patty tins should be used, to hold plenty of mincemeat. Did you know that x the original idea was to use longshaped patty pans, to represent the Christmas cradle? Line the tins with pastry, and put in enough mincemeat to make a high mound under the pastry top. Dredge with icing sugar before serving, either hot or cold. Here are some recipes: CHRISTMAS MINCEMEAT: This recipe is over one hundred years old. It was given to me by " Rata" of Blenheim, who says it keeps indefinitely. She herself has used it after keeping three years. Half a pound of shredded beef suet, large raisins, apples (after peel and core have been removed). These are minced together. Now add to these half a pound each of currants, No. 1A sugar, citron peel (or % Ib. orange and lemon peel, and 4 Ib. of citron i a i ieee tare would do), i lemon

&rated, rind and juice, 2 nutmeg or & a small teaspoon of ground nutmeg, y VY packet of mixed spice, 1 bottle of rum or brandy. Stir and mix well & as each is added. Put in a screwtop jar. BUCKINGHAMSHIRE MINCEMEAT: One and a-quarter pounds each of currants, raisins, and apples, I ib. of suet, 1 Ib. brown sugar, 2 to 3% Ib, mixed peel, and 2 oz. each $ of allspice and cinnamon, a little salt, a pint of sherry, and a wineglass of brandy. Chop the fruits and mix well with the shredded suet. Add thes liquid, mix thoroughly, bottle, and tie down. ORANGE-FLAVOURED MINCE. J MEAT; Two pounds each of chopped ¥ raisins and currants, minced or chopped apples, shredded suet, Y% qj lb. each of candied orange and lemon + peel, and 2 oz. of citron candied peel, }: the juice of 3 oranges and 3 lemons , the grated peel of 2 lemons, ¥2 Ib. sugar, 2 pint of brandy, % pint of sherry, 1 grated nutmeg, 1 tablespoon of cinnamon, and 1 oz. salt. tae = 2 Sot wa + Pee a —