September 19, 1955 Grandmother's Old Fashioned Mincemeat, Roast Chicken Breasts with Lemon, Chocolate Cream Pie

Grandmother's Old Fashioned Mincemeat

2 pounds lean beef
1 pound suet
2 pounds finely chopped apples
2 pounds seeded raisins, chopped
1 pound currants
1/2 pound diced citron, orange or lemon peel
2 pounds light brown sugar
2 t. salt
1 c. molasses
1 1/2 quarts cider
3/4 c. beef stock
1 1/2 t. cinnamon
1 1/2 t. mace
1 1/2 t. cloves
1 t. all spice
1/4 c. lemon juice

Cover meat and suet with water, simmer unil tender (about 2 hours). Cool, remove fat which forms on top. Drain, save stock. Chop or grind meat very fine. Combine with apples. Add raisins, currants, citron, sugar, salt, molasses, cider, beef stock and suet. Bring slowly to boiling, stirring until sugar is dissolved.  Simmer 2 hours, stirring occasionally. Stir in lemon juice and spices. Cook 15 minutes. Pour at once into hot sterilized jars, seal immediately. Yield: 9 pints.

Tip: If desired, mincemeat may be frozen, after cooling thoroughly pack into freezer containers. When using for a pie it can be quickly thawed by using a double boiler. 1 pint mincemeat makes an 8 inch pie.

Roast Chicken Breasts with Lemon

4 chicken breasts
1/4 c. butter
1 lemon, sliced thin
Salt and pepper

Arrange chicken (each breast cut in two in the middle) skin side up in a shallow buttered casserole. Sprinkle generously with salt and pepper. Arrange the thin slices of lemon so that all the pieces of chicken are completely covered with lemon. Roast uncovered 350 degrees for 50 to 60 minutes until chicken is tender. From time to time baste chicken with rest of butter and juices in pan. Serves 4 to 6.

Tip: This combination of flavors is so simple and so good. It appeals to the current inclination for delicate and uncluttered food. Serve with buttered broccoli and candied sweet potatoes.

Chocolate Cream Pie

1 c. sugar
1/3 c. flour
3 T. cornstarch
1/8 t. t. salt
2 egg yolks
3/4 c. cold milk
3 c. warm milk
2 squares chocolate
2 T. butter
1 t. vanilla
Baked 9" pie shell
1/2 pint heavy cream, shipped

Combine sugar, flour, cornstarch and salt. Beat egg yolks slightly, mix with the 3/4 c. cold milk. Add this to the dry ingredients, a little at a time, slowly forming a smooth paste. Add warm milk slowly and cook until thick and smooth, stirring constantly. Cook over hot water about 5 minutes, then add the chocolate cut in pieces, stir only until chocolate is melted and evenly blended. Ad butter, mixing well. Cool, beat it vigorously every few minutes while cooling to prevent crust from forming on top. Add vanilla. When slightly warm pour into pie shell. When cold refrigerate. Spread with whipped cream before serving.