Rural School Le.mlet. ' 849 



Mince Meat 



For each cup of chopped cooked meat use: 



3 cups chopped apples \ teaspoon cloves 



\ cup raisins seeded i teaspoon salt 



\ cup currants i cup cider 

 I cup brown sugar or 



or I cup sweet pickle vinegar 

 \ cup sugar and \ cup molasses or 



I teaspoon cinnamon i cup canned fruit juice 



In addition to the above ingredients, mince meat may be made richer 

 by adding one-fourth cup chopped suet. 



The mince meat is improved by adding one-half cup chopped citron, 

 lemon, and orange peel, one-half glass of some fruit jelly and one-half 

 cup chopped preserves. A good way to use left over preserves is to 

 chop them and add them to the mince meat. 



Mix all ingredients and if not sufficiently moist add a little of the 

 broth in which the meat was cooked or more cider. Heat gradually 

 until the mixture begins to simmer, cook slowly for one hour. 



Pour into jars which have been sterilized by keeping them in boiling 

 water for fifteen minutes and seal as for canned fruit. 



Plain Pastry 

 For each cup of flour: 



J cup shortening I to | cup water 



i teaspoon salt |- teapoon baking powder 



Sift flour, salt, and baking pov/der into a mixing bowl. Flour the 

 tines of a fork and work the fat into the flour with this. The mixture 

 should look like a meal, each particle of fat coated with flour. Add 

 gradually sufficient cold water to make a paste which is stiff but not 

 crumbly. Gather into a ball. Dredge kneading board lightly with flour, 

 roll the ball of pastry in this and then pat with rolling pin until flattened 

 out, and roll until of thickness desired. Avoid letting pastry stick to 

 either rolling pin or board by dusting board with flour as necessary. 



This pastry may be used at once or it may be covered and set aside 

 in a cold place until needed. 



General Consideration. — Lard makes a flakier pastry than butter 

 Butter gives a better flavor than lard but has a tendency to make a 

 tough crust. If all butter is used the proportion of shortening to each 

 cup of flour should be increased to a little more than one-third cup. 



A mixture of two thirds lard and one-third butter gives a flaky crust 

 of good flavor. 



Flour which has been dried out in a warm oven makes better pastry. 



