Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
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Favorite Dishes in Famous Homes: Place
Place flour in a bowl and rub lard in thoroughly; add salt, sugar, and baking powder. Beat egg well and add sufficient milk to make the whole into a rather stiff paste. Knead lightly, and roll out about a quarter of an inch thick, cut into rounds and wet the edges. Place a little jam in the center of each and fold over.
Pinch the edges together and flatten slightly, put on a greased baking sheet, and bake in a quick oven twenty minutes.
From Mrs. Jesse Knight of Utah.
Mince-Me pound butter, 21 pounds brown sugar, 3 pounds boiled beef neck 1½ pounds suet, 21 pounds white sugar, tablespoonfuls cinnamon, tablespoonfuls nutmeg, FAVORITE DISHES IN FAMOUS HOMES 1031 2 tablespoonfuls mace, 2 tablespoonfuls allspice, 2 tablespoonfuls salt, Juice and rind 3 lemons, 6 pounds raisins, seeded, 3 pounds currants, 1 tablespoonful almond extract, 1 pound citron, 8 pounds apples, I pint brown sherry, 1 pint brandy.
Rub butter and brown sugar together; chop beef neck after boiling till tender enough to fall from bone; grind or chop finely suet. Add spices to white sugar, grate rind of lemons, being careful not to get any white, and mix grated rind into sugar and spices. Seed raisins, wash and dry currants, chop citron finely, peel and chop apples. Mix all thoroughly together, adding sherry, brandy, and almond extract last. Put in glass jars; it will keep indefinitely.