The 1918 Fanny Farmer Cookbook

Whites 2 eggs

Few grains salt

Mix sugar and flour, add lemon juice, egg yolks slightly beaten, milk, butter, whites of eggs

beaten stiff, and salt. Bake in one crust, and cover with meringue or not, as desired.

Mince Pies

Mince pies should be always baked with two crusts. For Thanksgiving and Christmas pies,

Puff

Paste is often used for rims and upper crusts, but is never satisfactory when used for under

crusts.

Mince Pie Meat I

lbs. lean beef

lbs. currants

lbs. beef suet

/2 lb. finely cut

citron

Baldwin apples

quart cooking

brandy

quinces

cinnamon and mace

tablespoon

lbs. sugar

tablespoon

powdered clove

cups molasses

grated nutmegs

quarts cider

teaspoon pepper

lbs. raisins,

seeded and cut in

pieces

Salt to taste

Cover meat and suet with boiling water and cook until tender, cool in water in which they are

cooked; the suet will rise to top, forming a cake of fat, which may be easily removed. Finely

chop meat, and add it to twice the amount of finely chopped apples. The apples should be

quartered, cored, and pared, previous to chopping, or skins may be left on, which is not an

objection if apples are finely chopped. Add quinces finely chopped, sugar, molasses, cider,

raisins, currants, and citron; also suet, and stock in which meat and suet were cooked, reduced

to one and one−half cups. Heat gradually, stir occasionally, and cook slowly two hours; then

add

brandy and spices.

Chapter XXVIII − PIE

544