B—Lancaster Fanning, Saturday, January 31, 1959
For the
Farm Wife and Family
Mince Meat Mellows Menus
By Mrs. Richard C. Spence
Mince meat is a favorite for wintertime eating Mince
pies are delicious and the cookies are delicately moist and
tasty. Today we have a mince-meat bun which you might
like to try. They are a homemade yeast roll with the spicy
mince meat filling inside.
Handling yeast dough is al
ways enjoyable. To shape
Mince Meat Buns, cut the
dough with a round biscuit
cutter, put a teaspoonful of
mince meat in the center,
and wrap the dough round
the mince meat to form a
ball. Allow the buns to rise,
and bake 20 minutes. They’ll
come out of the oven light,
fragrant and golden brown.
Mince Meat Buns
2 packages yeast, compres
sed or dry
V* cup water (luktwarm
for compressed yeast,
warm for dry)
1 cup milk
Vz cup sugar
2 teaspoons salt
‘A cup shortening
5 cups sifted enriched flour
(about)
2 eggs
1 tablespoon grated orange
rind
1 cup prepared mince
meat
Vz cup brown sugar
Soften yeast in water.
Scald milk Add sugar, salt
and shortening. Cool to luke
warm Add flour to make a
thick batter. Mix well. Add
softened yeast, eggs and
orange rind. Beat well Add
enough more flour to make a
soft dough, |
Turn out on slightly flour
ed board or pastry cloth and
knead until smooth and sat
iny, Place in greased bowl.
Cover and let rise in warm
place until doubled (about
IV2 hours) When light, punch
down Let rest 10 minutes. >
Combine mince meat and j
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brown sugar Divide dough
in half. Roll out each half of
dough into rectangular sheet
about V* inch thick. Cut with
3% inch biscuit cutter. Place
teaspoonful of mince meat
mixture in center of each
round. Wrap dough around
mince meat and form into
ball sealing edges securely.
Place, with sealed edges
down, in well-greased muffin
cups. Let rise until doubled
(about 45 minutes). Bake in
moderate oven (350 degrees
about 20 minutes. Heat these
buns just before serving.
Makes about 2ti dozen buns.
Another bread you might
like to servo at a “coffeeklot
sch” is Bishop’s Bread. This
bread was originally a “Sun
day best” cake that was serv
ed only on special occasions
You’ll find it’s “Sunday best”
in flavor and appearance,
but so practical you’ll want
to feature it more often.
Bishop's Bread
2 1 !. cups sifted enriched
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ftoiJr
1 tablespoftn baking powd
er
1 teaspoon salt
4 ounces German sweet
chocolate
2 cups finely chopped pec
ans
1 cup chopped dates
1 cup chopped maraschino
cherries, well drained
4 eggs
114 cups sugar
Sift together flour, baking
powder and salt Cut choco
late into small pieces. Add
chocolate, pecans, dates and
cherries to flour mixture.
Stir to coat pieces with flour
Beat eggs until foamy. Add
sugar gradually and continue
beating until eggs are thick
and light. Add flour mixture,
mixing thoroughly.
Turn batter into greased
5 1 /4x9y 2 -mch loaf pan. Bake
in slow oven (325 degrees) a
bout one hour and 35 min An Ceding change of pace
utes Cool ahd slice. Makes for winter even{ngS) Supper
one loaf. t t ' Souffle combines toasted
' bread cubes, - shrimp and
Isght pfeffernuesse are old cheese. Serve this puffy, light
fashioned German cookies, casserole with buttered peas,
Cloves and cinnamon give a a crisp vegetable salad and
spicy accent to the almonds, rolls,
citron and orange peerinthis _ _
cookie batter. Bake these Supper Souffle
early, and store for a week 2 quarts_,day-old enriched
or two before serving. bread cubes, toasted
During this time, flavors 2 C( ?arsely chopped
blend and the cookies devel- coqjced shrimp (1 pound)
op characteristic texture. t CUfi ~ Ut * er ® r mar / arme
Hard on the outside and soft * , cup nely chopped
inside, they’re perfect dunk- j/ omon , . _
ing cookies. 4 , cup enriched flour
1 teaspoon salt
V& teaspoon pepper
2 <,ups milk
2 eggs, separated
IV 2 cups diced American
Light PfefferrrQesse
2 3 A cups sifted enriched
flour
% teaspoon cinnamon
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Vi teaspoon ground cloves
'A teaspoon salt
1 cup finely chopped
blanched almonds
V* cup finely chopped can
died citron
V* cup finely schopped can
died orange peel
3 eggs
IVi cups sugar
Sift together flour, spices
and salt Stir in almonds, cit
ron and orange peel. Beat
eggs until foamy. Add sugar
gradually and continue beat
ing until thick and light Add
Cover and chill several
hours or overnight. Dust
hands lightly with flour and
form dough into balls using
about 2 teaspoons dqjigh for
each cookie. Place on greas
ed baking sheets and bake m
moderate oven (350 degrees)
about 15 minutes Makes a
bout 5Vz dozen cookies.
♦ k *
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cheese
Grated Parmesan ch 0{
Combine bread cube?
shrimp in large bow]
butter or margarine m (,
double boiler. Add onion
cook about three nun
stirring occasionally st :
flour, salt and peppei
milk gradually and cooj
til thickened, stirring
stantly.
Beat egg yolks shg
Add a small amount Q f
sauce to egg yolks and j
well. Return egg nux'y,
double boiler, mixing
Cook about three nin
over hot water.
Remove from heat arm
mediately blend in chi
Add cheese sauce to h
cubes and shrimp and
thoroughly, Beat egg i.?
until stiff peaks are for.
Fold into cheese. mix?
Turn into well-greased <
quart casserole. Spn
with Parmesan cheese j
in slow oven (325 degree
bout 50 minutes. Makes]
servings.
if s-* ♦
Vou might like to serv
following dessert with
above casserole gn
rice pudding served wi
red cherry sauce.
Make the sauce and
ding early in the daj i
heat the sauce at the
minute so it will be bu
hot
Rice Pudding t
z /a cup uncooked whii t *
rice
TVs cup water
1 teaspoon salt
2 cups milk