Mrs. Wilson's Cook Book Part 66

MINCEMEAT

Mincemeat may now be prepared for the holidays; and if kept in a cool place it will have sufficient time to blend and ripen. Here are some inexpensive recipes:

One-half cup of suet, One-half cup of grated carrot, Six cups of apples, chopped fine, Two cups of raisins, chopped, One-half cup of cooked meat, chopped fine, One-half cup of citron, chopped fine, One-half cup of orange peel, chopped fine, Two tablespoons of cinnamon, One-half tablespoon of nutmeg, One-half tablespoon of cloves, One and one-half cups of mola.s.ses, One cup of boiled cider.

Mix in the order given. Pack into a bowl or crock. Cover closely and then set in a cool place to ripen. Cold left-over meat may be used.

NEW ENGLAND MINCEMEAT

Place one-half pound of hamburg steak in a saucepan and add one cup of cider. Cook for fifteen minutes; then remove from the saucepan and place in a large bowl and add

Six ounces shredded suet, One-half pound currants, One-half pound of raisins, Two pounds of minced apples, Four ounces of minced citron, Four ounces of minced orange peel, Four ounces of minced lemon peel, Two tablespoons of cinnamon, One tablespoon of allspice, Three-fourths of tablespoon of cloves, Two and one-half cups of syrup, One cup of boiled cider.

Mix in the order given, then pack in gla.s.s or crock. Cover closely and then set in a cool place to ripen.

ORANGE MINCEMEAT

Squeeze the juice of three oranges. Place the peel in a saucepan of cold water. Cook until tender. Drain and then pour through the food chopper. Place in a bowl and add

Six cups of apples, chopped moderately fine, One cup of suet, chopped fine, One cup of raisins, chopped fine, One cup of evaporated peaches, chopped fine, One cup of evaporated apricots, chopped fine, One-half cup of citron, chopped fine, One cup of grated carrot, Two tablespoons of cinnamon, One-half tablespoon of allspice, One-half tablespoon of mace, One-half tablespoon of ginger, One-half tablespoon of cloves, Two cups of mola.s.ses, One cup of boiled cider.

Mix in the order given and then pack in a large bowl or crock or stone pot. Cover closely and then put in a cool place for ten days to ripen.

GREEN TOMATO AND APPLE MINCE

Place one quart of green tomatoes chopped fine in a colander. Cover with two tablespoons of salt. Let drain for two hours. Place in a saucepan and add

One cup of syrup, One cup of cider.

Cook gently for one-half hour; now pour into a bowl and add

Three-fourths of a cup of shredded suet, Five cups of apples, chopped, One carrot, grated fine, Two cups of raisins, chopped fine, Two cups of dates, chopped fine, One-half cup of figs, chopped fine, One-half cup of peanuts, chopped fine, One and one-half tablespoons of cinnamon, One-half tablespoon of cloves, One-half tablespoon of nutmeg, One-half tablespoon of ginger, One and one-half cups of mola.s.ses, One cup of boiled cider.

Mix in the order given; then store as directed in the preceding recipes. Do not peel the apples. When putting the suet, raisins and dried fruit through the food chopper, add a dried crust of bread to prevent clogging.

EGGS

The similarity in the proportion of the sh.e.l.l, yolk and white of eggs in the chicken eggs is that the sh.e.l.l averages about one-tenth, the yolk about three-fourths and the white about four-tenths. The sh.e.l.l alone is counted as waste. The white contains about six-eighths water, the solids of the white are virtually all nitrogenous matter or protein. The yolk contains about one-half water and one-third fat, and the balance is of nitrogenous matter or protein.

Newly laid or fresh eggs have a semi-transparent uniform, pale pinkish tint; the sh.e.l.l contains a very small air chamber, which separates the skin and sh.e.l.l of the egg and is filled with air. This chamber increases with the age of the egg.

Eggs when cooked at a low temperature are delicate and easy to digest, and they can be used for invalids, and persons with a delicate digestion.

HOW TO COOK EGGS

Eggs boiled are eggs spoiled; the physicians tell us that hard-boiled eggs require three and a half hours to digest. Keep this in mind when cooking eggs. Water boils at a temperature of 212 degrees Fahrenheit.

Eggs should be cooked at a temperature between 165 and 185 degrees Fahrenheit.

Place water in a saucepan and bring to a boil; boil for three minutes and add the eggs. Place on the back of the stove and let the eggs stand for eight minutes for a very soft boil and twenty-five minutes for hard boiled. The water should be kept hot--that is, just below the boiling point.

FRIED EGGS

Place the fat in the pan and heat until very hot and then place where the pan will maintain this heat without getting any hotter; if you use the gas turn down the burner. Add the eggs. Let them cook very slowly until set and then turn if desired. Eggs cooked in this way will not absorb the fat and will be tender and delicate, and not have a crust of crisped egg around the edge.

EGGS CARTHEOTH

Tomatoes, peppers and pimentoes are generally used for this dish.

Prepare the tomatoes or peppers by cutting a slice from the top and then hollowing out the centers. Break in an egg and then season with salt and pepper and a little finely minced parsley. Cover with two tablespoons of cream sauce. Place in the oven and bake for ten minutes. Finely minced ham or bacon may be sprinkled over the egg before adding the cream sauce.

Cold cooked or left-over vegetables, such as corn, peas, asparagus, onions or cauliflower, may be used also. Cold boiled potatoes, beets, turnips, etc., may be made to do duty in place of tomatoes, peppers or pimentos for the sake of variety. Serve with a thick, highly seasoned sauce.

POACHED EGGS

To prepare poached eggs place water in a saucepan and add one tablespoon of vinegar to each pint of water. Bring to a boil and then open the egg on a saucer and slide into the boiling water, let simmer slowly until it forms and then lift with a skimmer on to a napkin to drain. Then roll gently on a slice of b.u.t.tered toast.

If you have any old-fas.h.i.+oned m.u.f.fin rings place them flat in the bottom of the saucepan and then pour the eggs in and poach. Or you may use any of the poachers, that are sold in any of the house-furnis.h.i.+ng stores.

OMELET

Plain and fluffy omelets are cooked in the same manner as the fried eggs.

PLAIN OMELET

Place three tablespoons of shortening in a frying pan and then, while heating, place the three eggs in a bowl and add

One tablespoon of milk, One tablespoon of water.

Beat with a fork to thoroughly mix and then, when the pan is smoking hot, turn in the mixture. Then place where the omelet will cook very slowly. Season and then turn and fold and roll, turning on a hot platter.

SPANISH OMELET

Use the fluffy omelet recipe and then chop fine two medium-sized tomatoes, drain free from the moisture and add one medium-sized onion and four large olives, chopped fine. Place in a small pan with one tablespoon of b.u.t.ter to heat. When hot spread over the omelet and then fold and roll or place in a hot oven and bake.

FLUFFY OMELET

Separate the yolks and whites of three eggs. Place the yolks in a bowl and add three tablespoons of milk. Beat to thoroughly mix and then beat the whites until very stiff. Cut and fold the yolks into the prepared whites and then turn into a pan and cook slowly. Fold and roll and turn on a hot platter.