The Kitchen Witch
A reminder of old recipes and household hints. Some of them very old.Archive for Mince Pies
Apple mincemeat for Christmas pies (1938)
THE COMPLETE ILLUSTRATED COOKERY BOOK
Edited by “Chef”
Associated Newspapers Ltd
INGREDIENTS:
1 lb of beef suet
1 lb of apples (weighed after peeling and coring)
1 lb of currants
4 oz of raisins
4 oz of sultanas
1 lb Demerara sugar
4 oranges
2 lemons
1/2 teaspoonful of powdered mace
1/2 teaspoonful of allspice
1 wineglassful of brandy
METHOD:
1. Wash well and thoroughly dry the curants and sultanas and raisins
2. Pick over the fruit, and stone and chop the raisins, peel and core the apples finely, remove all skins and strings from the suet and chop it very finely.
3. Grate the rind of one orange and one lemon on to the sugar.
4. Mix all the dry ingredients together, then strain in the juice of the oranges and lemons and add the brandy
5. Mix together very well.
6. Cover thebasin and leave for 12 to 24 hours
7. Then stir well again and put into jars.
8. Cover the jars as for jam and keep in a cool place.
Mince Pies for Christmas (1934)
THE COMPLETE ILLUSTRATED COOKERY BOOK
Edited by “Chef”
Associated Newspapers Ltd
INGREDIENTS:
1 lb of puff or rough puff pastry
Any type of mince meat (see various recipes tomorrow)
METHOD:
1. The pastry is rolled out to just under 1/4 inch thick.
2. Cut it into rounds with a plain or fluted cutter just a little larger than the patty pans.
3. Roll out the trimmings ad cut these also into rounds.
4. Line the patty pans with the pastry cut from the trimmings.
5. Fill them with mincemeat.
6. wet round the edges and cover with the pastry which was first cut out.
7. Press the edges well together, place the patty pans on a baking tin and bake in a fairly hot oven for 25 to 30 minutes or until the pastry is cooked.
8. Whip up the white of an egg to a stiff froth and brush it over the mince pies.
9. Sift on a little castor sugar and return them to the oven for a minute or two.
10. arrange the mince peis on lace paper (doily) on a suitable dish and serve either hot or cold.
NOTE: If desired, the pies may be brushed over with a little water instead of the egg. Plainer mince pies may be made using short crust pastry,.
Sufficient for about 12 pies.
Time: 25-30 minutes.
