Mincemeat Pie by Grizzled Adams

Updated to today from an Old Sturbridge Village recipe.

Ingredients

1 1/4 pounds of beef round or leftover roast

1/4 pound suet

1 1/2 pounds apples

1 cup raisins or currant

1/2 cup white sugar

1/2 cup brown sugar

1/8 teaspoon pepper

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon clove

2 teaspoons nutmeg

1/4 cup brandy

2 cups cider or apple juice

Double recipe for Pie Crust

1 tablespoon butter (optional)

1. If uncooked meat is used, simmer beef 2-3 hours or until very tender, adding suet for last 1/2 hour of cooking.

2. When cooked, chop beef and suet very fine, into about 1/4-inch pieces.

3. Pare, core, and chop apples to make 3 cups.

4. Mix beef, suet, apples, raisins or currants, white and brown sugars, spices, brandy and cider or apple juice.

5. Prepare pie crust.

6. Line pie plates with pastry, fill each with half of meat mixture. Cover with top crusts, seal edges, slit holes on top for steam to escape. If desired, spread a thick layer of butter on pastry for flaky upper crust.

7. Bake 3/4 hour in 400°-425° oven.

Yield: Two 9-inch pies

Christmas Pudding Ice Cream by MollyDunlop

[Recipe from the Two Fat Ladies]

Christmas Pudding Ice Cream

1 Christmas pudding (I can't remember what size; don't go mad)

1 quart good vanilla ice cream

Soften the ice cream, and turn it into a large bowl. Crumble the Christmas pudding, then stir the crumbs into the softened ice cream. Refreeze in (a) suitable container(s). You can add a tablespoon or two of brandy, but be careful--too much will interfere with the refreezing.

The Christmas Pud. Ice Cream makes a very good bombe: pistachio ice cream for the outer layer, CP ice cream in the middle.