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few minutes before serving time.
Variation 2
Combine Kasha with quick-froz
en peas, baby limas or 2 cups thin-
!v sliced fresh mushrooms and add
ed schmaltz. Turn into a casserole
,nd bake 10 to 15 minutes at 375’F
,n till lightly browned on top.
Don't get us wrong about filling
requests for recipes, dear Readers.
Especially when four or five reci
pes are requested in the same let—
'n. and such recipes have either
iicon included in this column not
ago, or been anticipated and
already sent in for publication. This
was the case with one of our fre
quent "fan-mail" writers, Mrs. Ju
lia A. Steele. 17lit F. B. Olson Mem.
Highway, Minneapolis, Minn. We
sent her a couple of recipes she
wanted, and here are two more that
will interest you as well as Mrs,
Steele who wanted to know if
M INCEMEAT PIE FILLING could
he made at home. Well, here’s
how:
Home-Made Mincemeat for
Pie Filling
1 pound beef suet, chopped (this
means inside fat from kosher
meat, too)
2 pounds diced beef from neck of
shin bone
1 large tart apples, grated or diced
fine
2 pounds quinces, diced or chopped
1 2 pounds each seedless raisins,
currants and candied citron or
mixed dried fruits
1 pound dried apricots or pitted
prunes, chopped
2 large seedless oranges, chopped
impeded
2 cups dark molasses
2 teaspoons cinnamon
1 tblsp ground allspice
1 tblsp ground cloves, optional
1 tsp ground nutmeg
1 tblsj) salt
2 cups good apple cider
1 cup any good brandy
Cover the chopped suet and
diced meat with cold water and
bring to a quick boil. Skim, re
duce heat to a simmer and cook
about 1 1 2 hours or till the bits
of beef are tender. Prepare the
fruits to be used by putting through
the medium blade of your food
chopper, or chop together in a
wooden bowl. Combine chopped
fruits, molasses, spices, salt, cider
and the cooked suet and meat with
as much of the liquid as necessary
to keep the whole mixture from be
ing too thick. Cook over moderate
heat, covered till it boils, then part
ly covered for about 1 1/2 hours or
till thickened and all contents of
pot tender. Add 3/4 cup brandy
(or any good whiskey while the
mixture is hot and stir well. Add
remainder of brandy or whiskey
when jars are filled, a few spoon
fuls for each jar before sealing and
storing. This helps ripen the
mineemeat and prevents spoilage.
BE SURE TO STERLIZE THE
JARS AND COVERS. Use pints
for filling each 8-inch double crust
Pie. This amount yields approx
imately 6 pints. Store in a cool,
The Southern Israelite
dark place.
NOTE. An anonymous reader
asks if SUET is kosher. It is if it
comes from beef purchased at a
kosher butehershop. It is, as above
the side beef fat which is found
with rib steak especially.
Another kashruth question from
Sally Ginsberg, (5114 1/2 W. Olym
pic Blvd., Los Angeles: “What can
be substituted for milk or cream"
especially in cake or cookie recipes.
V ell, a very satisfactory sub
stitute is fruit juice, in the mixing
of such dough or batter, except the
very rich cookies or cakes which
depend on the fat content of milk
or cream. Kosher-prepared baking
mixtures meet the kashruth prob
lems that same way. BE SURE
TO READ LIST OF CONTENTS
OF ALL PACKAGE MIXTURES.
And, many thanks, Mrs. G„ for
the words of appreciation of recipes
you follow in this column. Colum
nists love such letters!
During the course of a week we
receive many requests from readers
of this syndicated column, an Am
erican Jewish Press Feature. It
would fill the column most of the
weeks if we listed all your wanted
“copies" of recipes which had ap
peared but were not clipped or
saved in scrap books. But we as
sure you, that all requests especial
ly for suggestions for luncheons
anti dinners, for private or fund
raising purposes, are always wel
come and will be answered as
promptly as possible.
Recently we had a letter which
is of particular interest to us be
cause invariably young women who
are "new at cooking" have the
same requests for “help" of this
columnist. Here are three ques
tions sent in by Mrs. D. Dembling,
83 Columbia Rd., Dorchester, Mass.,
which are typical of many receiv
ed. Therefore, we cheerfully re
peat questions and answers in the
hope they will forestall future dif
ficulties with cake-baking:
Q. I: Why do cakes crack on
top?
A. Cakes have a tendency to
crack on top when TOO MUCH
FLOUR is used. Be sure to sift
flour before measuring and always
use a standard measuring cup.
Q. 2: Why do raisins, blueberries,
etc., fall to the bottom of the bat
ter?
A. If raisins, blueberries, etc.,
are dusted with flour before add
ing to any type of cake, cupcake or
even pancake batter, these fruits
will not drop to the bottom but
will remain in place. In the case
of blueberries, strawberries or any
berry which has been washed, be
sure to drain thoroughly before
dusting with flour.
Q. 3: How much shortening is
equal to one cup of oil?
A. The average brand of vege
table shortening used may be used
in equal amount, except olive oil
which is very rich in fat content.
Oliver oil and sesame seed oil
(tachini in Israel) — 3/4 cupful is
equal to one cup of other shorten
ing.
WESC
5000 WATTS
“000 in Dixie” “First in Greenville”
J. B. LACHER
Jeweler
23 COLLEGE ST.
GREENVILLE, S. C.
ROEBUCK AND CO.
Shop at
Sears and Save
"Satisfaction Guaranteed
or Your Money Back"
400 East Stone Ave.
Greenville, S. C.
Bihuri *.s Restaurant
Air Conditioned
A Restaurant Name Famous in South Carolina
For Over 30 Years
Lewis Plaza, 1704 Augusta Road, Greenville, S. C.
SPECIAL CHILDREN’S MENU DIAL 3-7616
GREENVILLE PRINTING CO.
Dial 2-5871 111 College Street
w. B. JONES. Owner GREENVILLE, S. C.
(27)