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ASTOR
HOUSE MINCE PIE
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| The "Astor House,"
many
years ago, was famous for its "mince pies." The chief pastry cook at
that
time, by request, published the recipe. I find that those who did make
the effort to try it never fail to speak in laudable terms of the
superior excellence of
this recipe when strictly followed. |
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Ingredients:
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Four pounds of lean boiled beef
chopped fine, and twice as much of chopped green tart apples.
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One pound of chopped suet
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Three pounds of raisins, seeded
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Two pounds of currants picked
over, washed and dried
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Half a pound of citron, cut
up fine
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One pound of brown sugar
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One quart of cooking molasses
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Two quarts of sweet cider
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One pint of boiled cider
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One tablespoon of salt
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One tablespoon of pepper
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One tablespoon of mace
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One tablespoon of allspice
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Four tablespoons of cinnamon
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Two tablespoons of grated nutmeg
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One tablespoon of cloves
Preparation:
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Mix all ingredients thoroughly
and warm it on the range until heated through.
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Remove from the fire and when
nearly cool, stir in a pint of good brandy and one pint of Madeira wine.
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Put into a crock, cover it tightly
and set it in a cold place where it will not freeze, but keep perfectly
cold. Will keep good all winter.
Old Recipe From Chef de Cuisine, Astor House, N. Y
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Shortening
For Pastry
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| A solid fat, that is,
one that will remain solid at ordinary room temperature, is the best shortening
for pastry making. Oils of various kinds may be used, but in most cases
the results are not so successful. If pastry is to have the desired flakiness,
the shortening must not be broken into such minute particles and the flour
must not be saturated with fat, as is more likely to be the case if oil
is used in place of solid fat. In addition to being solid, the fat should
be just as cold as possible. |
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Pie
à la Mode
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| A very attractive as
well as appetizing way in which to serve pie is known as pie à la
mode. This method of serving, which is often resorted to when something
extra is desired, consists in placing a spoonful or two of ice cream of
any flavor on each serving of apple or other fruit pie. Pie served in this
way is high in food value and is a general favorite with persons who are
fond of both ice cream and pie. |
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