Pastry
mince-meat is better to stand over night, or several days, before baking into pies, as the materials will be more thoroughly incorpo rated. Many prefer to freeze their pies after baking, heating them as needed.
Tried and approved: the great American housekeeping bible of 1880.
mince-meat is better to stand over night, or several days, before baking into pies, as the materials will be more thoroughly incorpo rated. Many prefer to freeze their pies after baking, heating them as needed.