1800 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



thicker consistency be desired, use one 

 whole egg and the yolk of another, 

 instead of two yolks. 



Lemon Butter. See Cider Products 

 Made on Farm, page 811. 



LOGANBERRY 



For recipes for loganberry juice, see 

 under Loganberry, page 1250. 



Jelly. For method of making jelly, 

 see Canning and Preserving Fruit, page 

 729. 



Can.ning. For method of canning, see 

 Raspberry, this section. Loganberries 

 will require more sugar than raspberries. 



MINCESTEAT 



Mincemeat 

 Use good tart apples; chop moderately 

 fine. If it is desired to have the apples 

 show white in the finished meat, drop 

 them into a basin of cold water to which 

 a small quantity of salt has been added, 

 keeping the apples wet with the solu- 

 tion. While chopping be careful to re- 

 move cores and seeds. Wash and clean 

 the raisins and currants, hand-picking to 

 remove stones. Chop the orange and 

 lemon peel very fine and the citron 

 coarse. Select good, fresh, firm suet; 

 trim out all kernels, meat, bloody parts 

 and the larger strings. Meat as cooked 

 by many simply forms a tasteless and 

 expensive filling. To cook meat prop- 

 erly it must be first plunged in a boiling 

 hot solution of salted water (one and a 

 half tablespoons of salt to a quart of 

 water), then changed to an ordinary so- 

 lution, where the cooking is finished. 

 Trim out all fat and gristle and chop 

 quite fine. In mixing, always first mix 

 the apples and suet, then spread out 

 over the bottom of pan and add the other 

 dry ingredients in even layers. Turn 

 over with a wooden spoon. Make a 

 syrup fsugar and water), add other 

 juices (if recipe calls for it), turn over 

 again, then allow to soak 24 hours, or 

 long enough for the fruit to swell out 

 plump; mix again and store away in 

 glass jars or anything suitable. 



Mincemeat No. 1 



Two pounds sugar, two pounds meat, 

 two pounds apples, three pounds raisins, 

 two pounds currants, one and three- 

 fourths pounds suet, one-half pound lem- 

 on, one-half pound citron peel, one quart 

 brandy, juice of four lemons and grated 

 rind of three, one tablespoon cinnamon, 

 lliree nutmegs, one teaspoon cloves 

 (ground), salt to taste, two pounds sugar. 

 Cider may be substituted for brandy. 



Mincemeat No. 2 



Four pounds fresh beef, four pounds 

 apples, one pound suet, one pound cur- 

 rants, one pound raisins, one-fourth 

 pound mixed peel. Proceed as before, 

 chopping apples, stoning raisins, etc. Put 

 it over a fire with one pound sugar dis- 

 solved to a syrup in water, two quarts 

 of cider and one-half pint of brandy. Add, 

 while heating, the spices as follows: One 

 tablespoonful of cloves, one of allspice, 

 one of salt, one of ginger and one of 

 ground mace, with one nutmeg grated, 

 and the juice and rind of one lemon. 

 Let it all boil together. 



Ciiri»<tnin8 Piiddinp: 



One pound sultanas, one pound suet, 

 one pound sugar, one pound raisins, one 

 pound currants, one-half pound flour, one- 

 half pound bread crumbs, one-half pound 

 mixed peel, one-fourth pound blanched 

 almonds cut small, the juice and grated 

 rind of two lemons, eight eggs, one-half 

 pint of milk, two teaspoons of baking 

 powder, two pinches of salt, nutmeg, 

 mace and cinnamon. Dry-clean the cur- 

 rants; clean and chop suet fine; chop peel 

 fine; mix all dry ingredients together; 

 add other ingredients and steam until 

 done. 



NUTS 



riiocolate Nut Fiidee 



One teaspoonful clove extract, one-half 

 cupful molasses, one-half cupful cream or 

 milk, two cupfuls brown sugar, one cup- 

 ful chopped nut meats, two heaping 

 tablespoonfuls butter, two squares bitter 

 chocolate. 



Melt the chocolate in a saucepan, add 



