Whipped Cream Sauce

Ingredients

• one pint of rich cream sweetened
• one cup of butter
• two cups of light brown sugar
• one cup of cream cooked together
• three pints of hour
• one pound of butter
• one pound of flour
• half pound lard
• one-fourth pound of butter
• two pounds of lean
• half pound of butter
• one pound of suet chopped flne
• three pounds of apples chopped flne
• three pounds of raisins
• two pounds of cur- rants
• half pound citron
• one pound of flgs
• two pounds of brown sugar
• one ounce of cinnamon
• half ounce of clover
• half ounce of allspice
• one-fourth ounce of mace
• one pint of good brandy
• one gallon of sweet cider
• five pounds of meat cooked
• two pounds of suet
• four pounds raisins seeded
• four pounds of apples
• half pound of citron
• one ounce each of cinnamon
• two pounds of lean beef
• two pounds of sugar
• two pounds of raisins seed- ed
• two pounds of apples cut fine
• one pound of citron
• one tablespoon of powdered cinnamon
• one quart of brandy
• seven pies
• three uncovered
• four pieces
• four oranges
• three lemons
• four nutmegs grated
• one tea- spoon of grated nutmeg
• cinnamon
• cloves
• ginger
• nutmeg

Directions

1. One pint of rich cream sweetened to taste and flavored with wine ; skim off the top as it is whipped and place in sauce bowl, or it makes a very pretty dish to place it around the pudding.

2. One cup of butter, two cups of light brown sugar, one cup of cream cooked together.

3. Pastry for seven pies ; three uncovered ; three pints of Hour, one pound of butter, and a heaping cujd of lard ; wash the butter in ice-water to extract the salt ; set the pan in which you mix the pastry, in a pan of ice-water; mix very lightly the flour and lard and butter. — From My Mother's Cook Book.

4. One pound of flour, sifted three or four times ; half pound lard, one-fourth pound of butter ; cut up the lard with the flour and mix it with icewater ; handle as little as possible with the hands ; roll thin and spread with thin slices of butter; then dredge with flour; roll up and slice in about three or four pieces ; roll out again, and again; spread with butter and dredge with the flour as before ; roll up and stand on end ; dredge with flour ; roll out thin and place in pans. — 3Irs. Dr. T. J. Smith, Fayette, Mo.

5. MIXCEMEAT.

6. Two pounds of lean, tender beef; after it is cooked and chopped, half pound of butter, one pound of suet chopped flne, three pounds of apples chopped flne, three pounds of raisins, seeded and cut, two pounds of cur- rants, half pound citron, one pound of flgs, two pounds of brown sugar, one ounce of cinnamon, half ounce of clover, half ounce of allspice, one-fourth ounce of mace, juice of four oranges, and three lemons, four nutmegs grated, one pint of good brandy, one gallon of sweet cider ; mix well and keep well covered. — Mrs. Mlttie C. Burton, Fayette, Mo.

7. 76 THE MISSOURI COOK BOOK.

8. " TEMPERANCE " MIXCEMEAT.

9. Five pounds of meat cooked and chopped line, two pounds of suet, four pounds raisins seeded and cut, eiglit oranges, juice and pulp, four pounds of apples, half pound of citron, one ounce each of cinnamon, allspice and nutmeg, two pounds of brown sugar. — Mrs. D. 0. Morris, Fayette, Mo.

10. MINCEMEAT.

11. Two pounds of lean beef, boiled tender, and chopped fine ; two pounds of sugar, two pounds of raisins seed- ed and cut, two pounds of apples cut fine, one pound of citron, one tablespoon of powdered cinnamon, table- spoon of powdered cloves and one of ginger, one tea- spoon of grated nutmeg ; mix all together and set on the stove ; let simmer till well mixed ; when cold, add one quart of brandy. — Mrs. H. K. Glvens, Fayette, Mo.

Nutrition, whole recipe (rough)

Counts 15 of 20 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.