To
£
Hix's Homemade Mincemeat
HIX SAYS:
Few people seem to make their own mincemeat these days, believing
that it is a tremendous job. Actually, making mincemeat is ridiculously
simple, because there is no hard and fast recipe.
Ingredients are apples, raisins, deer meat or beef, cider, spices, sugar,
and all the left-over jelly on the pantry shelf.
Apples do not have to be peeled.
Quartered, they are put through
the coarse knife of themeatgrinder.
Use only enough meat to christen
the mincemeat. Two pounds oflean
beef or deer meat, boiled until ten-
der, will christen a quarter bushel
of apples and four pounds of
raisins.
Put the meat through the grinder
right after the apples.
The best way to cook the mince-
meat is in a large roaster in the
oven, where there is no danger of
burning, covered tightly, with the
temperature turned down to 250
~ degrees. It takes several hours.
Mix the ground apples with the
ground meat, add the raisins. Use
"LIFT
WITH YOUR
JOE’S
MEN’S
SHOP
37 MAIN ST.
two or three quarts of jelly, the tar-
ter the better. If you do not have
home-made jelly, don’t dash out
and buy any. One of the main ad-
vantages to making mincemeat is
it clears off the jelly shelves. Sugar
and cider works just as well.
Families differ in their tastes. It’s
a good idea to be cautious about
cloves, liberal with cinnamon and
ginger, easy on the allspice.
Taste the stuff. Isitsweetenough?
Tart enough? Spicy enough?
Keep on tasting. It will smell
heavenly while it is in the oven,
mingling its flavors.
The best place to keep it after itis
cooked is tightly covered on the
back porch. It will not spoil if you
have used enough sugar.
Freezing does it no damage.
Almond Macaroons
(An Austrian favorite of Mrs. Jos-
eph Neuner, Dallas).
6 - egg whites
1 - lb. almonds (Chop very fine)
1 - Ib. powdered sugar
Work together well. Beat 5 min-
utes if using electric beater. Mix
again and drop on buttered baking
sheet. Bake in low over 300° for
30 minutes.
This cookie recipewas given Mrs.
Neuner by her sister in law. She
remembers how delicious they were
when served in her native land
during the holiday season.
OPEN EVERY
EVENING
UNTIL
CHRISTMAS
Old-Fashioned
Sugar Cookies
(A favorite of Mrs. Jane Schooley,
Trucksville. May be iced or deco-
rated with nuts or cocoanut shav-
ings).
2 - cups sugar
generous cup of shortening. (Mrs.
Schooley prefers a mixture of lard,
margarine, crisco or butter).
3 - eggs, not beaten separately
V2 - teaspoon salt
dash nutmeg
1 - cup sour cream or buttermilk,
not synthetic
generous spoon of baking soda
Ys - teaspoon baking powder
4 - cups flour
Mix in order given. Store over-
night in refrigerator. Drop by tea-
spoon on greased baking sheet.
Bake quickly in 400° oven until
light brown.
This recipe was given to Mrs.
Schooley by Mary Richards
Schooley, her late husband’s step
mother and continues to be a holi-
day favorite with her family.
Pepper Cookies
( A holiday favorite of Mrs.
Joseph Paglianite, Country Club
Road).
8 - cups flour, unsifted
1 - teaspoon cinnamon
1 - teaspoon nutmeg
1 - teaspoon cloves
4 - teaspoon salt
1 - teaspoon pepper
1 - teaspoon vanilla
9 - teaspoon baking powder
24 - cups sugar
2 - cups cocoa
> - pound raisins
1 - 1b. crisco or may be half butter
6 - eggs
1% - cups milk
V4 - cup nuts, preferably walnuts
Mix dry ingredients. Work short-
ening in. Make a well in batter.
Add eggs, milk and vanilla. Mix
well. Roll like meatballs. Bake in
400° oven for 10 minutes.
Make a thin icing of powdered
sugar, water and vanilla, apply it
sparingly to the cookies after they
have cooled.
The above Christmas cookieis an
old Italian recipe handed down
through generations o. the family.
]
AND
TIME
TO GIVE
A SMART
DEPENDABLE
BULOVA WATCH
FROM
R. lL. Eyet
Jeweler
Memorial Highway
Shavertown
“Open Evenings
Pleffernusse (German) Cookies
Pfeffernusse (German) Cookies
(A favorite of Mrs. Frank Mathers III)
6 - cups cake flour
(sifted)
1 - cup butter
1 - cup sugar
1 - teaspoon cinnamon
Ya - teaspoon cloves
Ys - teaspoon allspice
Ys - teaspoon nutmeg
Ya - cup anise seed
Ys - cup anice seed
2 - eggs, well beaten
V4 - cup light corn syrup
V5 - cup molasses
V5 - cup water
1 - teaspoon soda
Cream shortening. Add sugar gradually. Add spice, anise and eggs.
Add to creamed mixture. Add flour. Combine syrup, molasses, water
and soda. Chill until firm. Roll on floured board into long slender
rolls one half inch in diameter. Cutinto 5 inch pieces and place cut side
down on baking sheet. Bake in hot oven at 400°, 8 to 10 minutes.
This recipe is a German favorite and was brought to this country
when Mrs. Mathers came to Trucksville with her husband.
Czechosolovakian
Cookies
My family’s favorite Christmas
cookie.
1 - Cup shortening (butter)
3 - Cups pastry flour
14 - Cup confectioner’s sugar
1. - Cup nut meats chopped
2 - teaspoons vanilla
METHOD
Soften, but do not melt butter, add
sugar and flour, nuts and vanilla,
mixing well. Shape into crescents.
Bake in a slow oven (250-300)
from 20 minutes to 1/2 hours. Do
not bake too brown. When cool,
roll in confectioner’s sugar, and
store (if they last that long) in atin
box.
This recipe was given to me over
35 years ago by a neighbor, who
was to become one of my dearest
friends.
Emily Hutchison
Prince Of Wales Cake
by Mrs. Jennie Roberts
1 - cup brown sugar
'. - cup butter or oleo
3 - eggs
2 - Tablespoons molasses
'» - cup buttermilk
1 - cup raisins
1 - teaspoon baking soda
1 - teaspoon nutmeg
1 - teaspoon cloves
1'% - cups flour
Cream butter, add sugar grad-
ually and creamwell. Add unbeaten
eggs one at a time beating well.
Add molasses and beat until mix-
ture is light.
Sift flour, baking soda and spices.
Mix alternately with buttermilk,
add raisins and mix. Pour intobak-
ing pans and bake at 350° 40 to
50 minutes.
This is an old favorite from
Wales. Fruits and nuts can be
added and make a nice Christmas
cake. Its always fresh and moist.
Escalloped Oysters
Marion Y. Major, Lehman, Pa.
2 cups medium coarse cracker
crumbs.
Pour '2 cup melted butter over
crumbs, toss with fork.
One pint oysters drained, save
liquor.
Butter 8 inch round cake pan.
Spread 5s crumbs in bottom, place
> oysters on crumbs, sprinkle with
pepper. Another layer of crumbs,
oysters, pepper.
Combine oyster liquor and milk
and cream to make one cup. Stir
in 2 teaspoon salt and % teaspoon
Worcestershire. Pour over oysters
and top with last crumbs.
Moderate oven 350° for 40 min-
utes - serves 4
Better Homes & Gardens, 1953
Welsh Currant Bread
by Mrs. Peter Duda
1 - yeast cake dissolved in 4 cup
warm water — Add
4 - cups hot milk
2 - cups water
2 - cups sugar
1 - cup melted butter
1 - cup melted crisco
1 - teaspoon salt
After mixing this batter add:
1 - cup grated carrot
1 - 1b raisins
1 - Ib. currants
Vs - 1b. citron
I» - cup chopped lemon peel
Sift in warmed flour enough so
dough can be easily kneaded.
Cover and place in warm spot to
rise. Shape into loaves and let rise
again until light. Bake at 350°.
Allow to cool before slicing.
This is an old custom in Wales to
show hospitality to visitors, by
serving this bread and tea. No
Welsh home is ever without this
delicious bread. For that reason, it
was passed to my mother from her
mother and now to me.
IMPORTED
OPEN FRIDAY EVES UNTIL
The Young Men's Shop
MAIN STREET
DALLAS
DON'T TRAVEL FAR AND
WIDE TO FIND FAMOUS
OPEN EVERY NIGHT
UNTIL CHRISTMAS
NAME BRANDS . . .
WE HAVE THEM RIGHT
HERE IN DALLAS
e Van Heusen Shirts - (Men)
e Hickok
e Wembley
® Pyritan
e Kaynee (Sport and Dress)
ITALIAN KNIT
SWEATERS for
A Beautiful Selection!
BOYS
9
DALLAS
95 MAINST. |
Til Christmas”
GIFT WRAP FREE