Mrs. Wilson's Cook Book Part 86

JEWISH OR KOSHER MINCEMEAT

Chop fine sufficient left-over cold cooked beef or lamb free from all fat to measure two cups. Place in a large bowl and add

Two quarts of finely chopped apples, One cup of finely chopped candied orange peel, One cup of finely chopped candied lemon peel, One cup of finely chopped citron, One cup of finely chopped apricots, Two cups each of seedless raisins and currants, One cup of finely chopped sh.e.l.led almonds, One cup of corn oil, One and one-half tablespoons of cinnamon, One teaspoon of cloves, One teaspoon of nutmeg, One teaspoon of allspice, One-half teaspoon of ginger, One teaspoon of salt.

Now place in a saucepan

One quart of cider.

One pound of brown sugar, One cup of mola.s.ses.

Stir to dissolve, then bring to a boil and cook for fifteen minutes.

Pour over the mincemeat and mix thoroughly. Fill into crocks or jars and store as for ye olde-tyme mincemeat.

When storing mincemeat either in crocks or in jars, cover with salad oil, about one-quarter inch deep, to exclude air. Use a good grade of salad oil. This makes it unnecessary to use liquor for keeping the mincemeat.

The bride housewife who is planning a Thanksgiving dinner for "just us two" frequently finds herself in a dilemma. Turkey is much too large for her and chicken hardly appeals to her for this day. However, below are some suggestive menus for a Thanksgiving dinner for two.

No. 1.

Celery Radishes Oysters on the Half Sh.e.l.l Planked Squab Spiced Grape Jam Baked Sweet Potatoes Creamed Onions Endive Salad Russian Dressing Individual Mince Tarts Coffee Cheese and Crackers Nuts and Raisins

No. 2.

Grilled Oysters Celery Fillets of Flounder, Piedmont Guinea Hen, Marie Cranberry Jelly Candied Sweet Potatoes Cauliflower Coleslaw Pumpkin Tarts Coffee Cheese Nuts and Raisins

No. 3.

Shrimp c.o.c.ktail Celery Olives Roast Squab Duckling, Currant Jelly Creamed Mashed Potatoes Peas Lettuce Pimento Dressing Mince Turnover Coffee Cheese and Crackers Nuts and Raisins

HOW TO PREPARE THE MENU

Place the oysters in the ice box, near the ice, until ready to serve.

Sc.r.a.pe and clean the celery, cutting the root into a point, then splitting it in half from root end to tip.

Place in cold water and trim, then cleanse the radishes. Split the radishes into four parts, from tip to near the stem end; use a sharp knife for this purpose--this makes eight cuts in the radishes. Place in cold water.

Wash the oyster sh.e.l.ls and set aside until needed for serving the oysters.

PLANKED SQUAB

Split the squab down the back, then draw. Wash well in cold water and remove the breast bone. Place in a baking pan, rub with shortening and dust very lightly with the flour. Place in a hot oven to bake for thirty-five minutes. Baste frequently with hot water. Now lift to a hot plank and cover with strips of bacon. Split the sweet potatoes and place on each corner. Brush lightly with b.u.t.ter, dust with cinnamon and brown sugar. Place in a hot oven for twelve minutes.

GUINEA HEN MARIE

Have the butcher split the hen down the back and remove the breast bone. Wash and wipe dry, then rub well with shortening and dust with flour. Lay in a baking pan and place in a hot oven. Baste every ten minutes with boiling water. Cook for forty minutes in a moderate oven and just ten minutes before removing from the oven cover the hen with strips of bacon and

Three onions, minced fine, One green pepper, minced fine,

GRILLED OYSTERS

Carefully look over the oyster and remove all bits of sh.e.l.l. Wash and then roll in mayonnaise, dip in bread crumbs. Return to the deep sh.e.l.l and broil or bake in a hot oven for ten minutes.

PASTRY FOR TWO

Place in a mixing bowl

One cup of flour, One teaspoon of baking powder, One-half teaspoon of salt.

Sift to mix, then rub in three tablespoons of shortening and mix to a dough with three tablespoons of water. Chop the water into the flour, then turn on the pastry board and roll out one-quarter inch thick. Use for tarts and turnovers. Brush with milk or syrup and water and bake in a moderate oven.

CAKE FOR TWO

Place in a mixing bowl

Three-quarters cup of white corn syrup, Yolk of one egg, Four tablespoons of water, One cup of sifted flour, Three level teaspoons of baking powder, One level teaspoon of flavoring.

Beat to mix thoroughly and then add two tablespoons of melted shortening, folding in carefully. When thoroughly mixed, cut and fold the white of egg into the dough. Turn into well-greased and floured pan which has a tube in the centre and bake in a moderate oven for twenty-five minutes.

SUGGESTIVE MENU FOR FAMILY HOME WEDDING 25 PERSONS, 7 O'CLOCK DINNER

Salted Nuts Sweet Pickles Celery Oyster c.o.c.ktail Broiled Fresh Salmon Ravigote Sauce Roast Turkey, Brown Gravy Cranberry Jelly Candied Sweet Potatoes Asparagus Salad Pimento Dressing Ice Cream Wedding Cake Coffee

Materials needed for twenty-five persons:

One-half pound of almonds, Two small jars of sweet mixed pickles, Twenty-five stewing oysters, Six pound cut of fresh salmon, One bunch of parsley, Three bunches of watercress, One bunch of leeks, One bunch of thyme, Two fifteen-pound turkeys, One quart of cranberries, Three-pound can of white corn syrup, Three-quarters peck of sweet potatoes, Three large cans of asparagus, Three firm heads of lettuce, One can of pimentos, Two large bottles of catsup, One small bottle of Worcesters.h.i.+re sauce, One gla.s.s of horseradish, Six quarts of ice cream, cut five blocks to the quart, Ten or twelve-pound wedding cake, One pound of coffee, One pint of cream, One pound of sugar, One pound of b.u.t.ter, Fifty rolls.

OYSTER c.o.c.kTAIL SAUCE

Open the catsup, Worcesters.h.i.+re sauce and horseradish and mix well. Add one-half cup of vinegar and mix again, and use for oyster c.o.c.ktail, allowing five oysters for each person.

Do not put any filling in the turkey. It will then resemble the grilled turkey of New Orleans.

CRANBERRY JELLY, USING SYRUP

Purchase the white corn syrup and place in a saucepan and add the cranberries. Bring to a boil and cook slowly for twenty minutes, and then turn into a bowl to mould. If you wish to strain out the seeds and skins, rub through a coa.r.s.e sieve.