Show THIS I IS THE HE i MAKE e. TIME T TO CHRISTMAS MINCEMEAT I Of or courso course you OU must mako make your our own o mincemeat tills year Of or late lato years perhaps you OU havo o been buln buying It In I Inice nice little tin cans can but now no one buys bus anything In tins that she can an possibly possibly pos pos- i sibly make for herself Dont Don't imagine that you need go without without without with with- out this time honored adjunct of or tho the Christmas dinner however OI If you ou glance glanco through any mincemeat recipe you jOU will see that th though lr f fairly expensive sive In In ingredients and what the tho old- old time housewife would ouM call rich it Is not rich In tho In ingredients that would woul make it unpatriotic to In indulge ul q in it Il I And nd with a a. little clever substitution It Itcan itcan can n bo be made as good a a. war time dish I as Johnny cake or Ole corn Mince Unco pies aro arc really sacred to Christmas Christinas and It has haa been through a Do rather natural running together o of our Ideas of ot Thanksgiving and Christmas that wo we have e had them on the first occasion as well as at lot Christmas Christ Christ- man mall Hut But In these days daya wo e dont don't In Indulge indulge In- In dul o in more sweets than wo we really crave cravo and surely one kind of plo pie Is enough h for an any appetite So It IH Is lie wi wino so housewife who has 1118 reserved mince pie till after Thanksgiving Thanks Thanks- giving Make Mako a n. Goo goodly l batch of or mincemeat mincemeat mincemeat mince mince- meat now no mellow It till your our Christmas Christmas Christmas Christ Christ- mas baking and then havo it on hand to mol make mako o Into pies for des desserts erta occasionally occasionally occasion occasion- ally during the cold weeks week that follow Christmas r o rl lInc lUnt J Here Hero Is a recipe for tor you oU If Ie you jOU have havo a well tried w recipe of or your our J own own perhaps it Is better to stick to to that substituting corn syrup for tor almost all time the sugar and lessening lessoning the quantities quantities ties of or meat moat u used d. d This one onu however cr is hi excellent Two pounds o of lean beef beof finely chopped two pounds of or suet also finely chopped chappell a a. quart of or corn syrup a scant nt pound of or sugar three or four tour quarts of or firm and tart apples finely chopped three pounds of chopped seeded raisins three pounds of r finely chopped citron two poun pounds s of or currents two teaspoons of or salt aalt a cup cuti of or strong coffee coe two cups of ot boiled elder cider one teaspoon of cloves one uno no t teaspoon of or allspice two teaspoons teaspoon of or cinnamon and If tr you ou have havo It a cup of ot currant jell Jelly All 11 these thes Ingredients should be bo put together and cooked for tor two hours and then turned Into an earthen crock crocI Tho The beauty of or mincemeat Is that tho the goo goodness ness all an depends on tho the palate te of or ortho tho the ono one who wile m 1 makes 08 It It Is never nc too toolate toolate late lato to todd add dd a more moro of or this Ingredient ingredient Ingre Ingre- or that to produce what It seemingly seem seem- lacks In this recipe the candied lemon and 11 orange peel arc omitted with perfectly satisfactory results because bec white while Bugar surat nl Is la required If H the they aro used likewise some ome recipes give o I a n. little lemon Jemon and orange OI Juice but hut as 5 fruits are arc extremely hi high h priced this thin year ear It Is an omission that can canwell well yvell be made In the cause o of war time thrift Brandy and Cherry sherry formerly I d mad iad a prominent place In mincemeat but but perhaps we can forego th the flavor ad added e In that wa way this year cur when oven even our cooking and tho the has haf gone dr dry an harmless bottle of or cooking sherry that sometimes used timed to bo be enthroned on 01 tho time shelves where noer neer a n. drop was over ever sipped ha has gono ono tho the wn way of or other luxuries of or peace largely because of ofUs Its Us high price I A lot of or ol time old cooks used to mako make their mincemeat up after aCtor some somo standard standard standard stand stand- II ard recipe and nd then leave 10 tho crock In Ina a n. convenient con place well covered with an earthen carthen cover or Then as opportunity afforded the they would n add ll to It Perhaps today tOllay they would have havo the rich Juice left loft over from lom a Jar of ot brandied led peaches tomorrow a n few raisins 1 would be left leet from dinner and another 11 day It would woul be convenient to add a little down boiled cider But nut always there I was wats constant tasting and nothing was ever er added without tho the most careful j discrimination on the thc part of ot the I housewife who became In the tho course of ot many years years' preparation of ot tho mho Christmas Christinas plo pic quite an expert rt In time the dentate delicate art of or tasting mincemeat There la is a good suggestion thero there for Cor tho the war time housewife Of or course cours you ou will want to put the tho meat and nd apples and suet and anti other things s In need cd cooking and the spices spIceR and boiled d older that arc are needed to preserve the other othel Ingredients at time the outset Of DC cour course c brandy and sherry rr If It you OU use uso u o ft It should not KO go o In till boiling Is II over as it would tJ poil the tho flavor r. r But Jut such additions n ns l currant Jell Jelly anti and fruit Juices Ina may very vc-ry r well weH bo lIo added later and put in to the he crock from time to time timena nn nil you ou happen to ha have a little of oC these thet c thin thins 3 left leet peer P Then your our mince mince- will b ome a real re war time dish Now Xo hero Is a u I suggestion for baking baiting tho the mince pie pic Dont Don't bake balee up a n. batch of ot the tho pies alu and ami then keep them on hand handa a week The They arc not so 80 good to taste tasta and far less whole hole wholesome omo that way They aro best when whan f C fairly trl Iris t fresh ih but not piping hot The Tho mincemeat It Itself may be kept on hand for tor weeks even months In In a cool place but bUl once baked the crust b become como soaked and It la Is far r from tron wholesome r mA tr I If rn it d i 1 w a n C U UV V stand man many hours hour Many IRn p persons bake the pies ples with a low lower r crust only and I cro crossings cries of at pastry for Cor tho mho upper crust cruet Others Other use plain pastry tr for tor tho limo bottom cru crust cruH l nr and puff put pastry for tor the top covering co Mock I ck Mincemeat Mock mincemeat 3 as it t is called b by the fod fold administration is not I something that was invented specially special to meet the thc demands of ot the war for tor It ItIs Itis itis is really really- no more moro nor less than the thc green tomato mincemeat that old- old fashioned country countr cooks havo Jon long made They The refer to the pies when hm made as tomato to pies Here Is 19 the tho recipe as given b by the food rood administration administration adminis adminis- In a recent pamphlet Pl t Three noun pounds s aIled green tomatoes two POU pounds apples ono on cup chopped suet t two wo cups cup molasses ss ono one cup corn syrup one pound raisins one cup vinegar vine tino gar nr ono one teaspoon cloves s. s two tablespoons table spoons cinnamon one teaspoon allspice aUsPice ono teaspoon nu nutmeg Soak tho the to tomato tomatoes tomatoes to- to mato matoes for two hours hour and nd cho chop them fine Cine Chop th the apples Add the other Ingre Ingredients and cook the mixture until I a It is IR thick This mincemeat will k for tor some time In a a. covered Jar It Is especially given tI In this P 1 pa p se Ift one of ot the ways In which t to to salted green reen tomatoes are m rat toU i It well washed tomatoes by packing container covering cO them s per PU cent brine and Tr lt is I. e b 0 them down clown on top It to cover er them with n. n u layer laer er ell eb eni grape grapo llor hor horseradish era lh or Swiss leaves leave and to weigh wehr them do down downa down downa n resting on a averted an i stone a a. large laree clean plate If It you fOU have l an any r oil al find that will gre green n tomatoes you ou r excellent way 1 to o u. u use theta them |