As a young girl, Jeanette Clausing loved to draw and sew with her grandmother.
“Oh lordy, the hours we would spend together sewing and making doll clothes and outfits for me to wear,” she recalls fondly, “That time would have have a profound effect on me.”
It's no surprise then that a young Miss Clausing left her small town to study fashion design in a big American city. (She met Harry Schudmark, the man who would become her husband, at the summer job she had in the garment district between her junior and senior years of college.)
“At art school or design school, you learn to sketch, draw, quickly get your ideas on the page,” she explains as she doodles on a nearby sketch pad.
It was an exhilarating time for, by this point, Mrs. Schudmark. It was about then she accepted a job as an illustrator in the paper pattern industry.
Now she freelances, working for many familiar magazines and brands. Her latest work, a series called “How to Carve a Turkey,” is included here just in time for your Thanksgiving meal.
Keeping with the holiday theme, Mrs. Schudmark shares her recipe for homemade mincemeat.
“Needless to say you can have mincemeat at your elbow straight from your grocer’s shelf, from your freezer or from your storehouse of home canned goods, the latter of which is the best," she explains to this mincemeat novice.
Home Canned Mincemeat
Lean Beef: 1 pound
Suet: ½ pound
Apples: 2 pounds
Currants: 1 pound
Light Raisins: ½ pound
Dark Raisins: 1 pound
Citron: ¼ pound
Brown Sugar: 3 cups
Nutmeg: 1 teaspoon
Allspice: 2 teaspoons
Cinnamon: 2 teaspoons
Cloves: ⅛ teaspoon
Salt: 2 teaspoons
Lemon Juice: 2 tablespoons
Grape Juice: 2 cups
Cook beef until done; cool and chop beef along with suet. Pare and core apples and chop. Chop orange peel fine and mix with pulp. Blend all ingredients and simmer 1 hour. Pack hot into clean jars. Process pints and quarts 20 minutes at 10 pounds pressure, or 1½ hours in boiling water bath.
Now what to do with it? Here's an excellent idea:
Mincemeat Nut Cake
Enriched Flour: 1½ cups
Double-Acting Baking Powder: 1¼ cups
Soda: ½ teaspoon
Salt: 1 teaspoon
Shortening or Butter: 4 tablespoons
Sugar: ¾ cup
Milk: ½ cup
Vanilla: ½ teaspoon
Pecans: ⅓ cup, chopped
Mincemeat: ¾ cup, prepared
Sift together flour, baking powder, soda and salt. Blend shortening with sugar, added gradually. Beat until fluffy. Stir in eggs one at a time. Beat 60 strokes or 1 minute. Add vanilla to milk and add alternately with sifted dry ingredients to creamed mixture. (Begin and end with dry ingredients.) Mix well after each addition. Stir in pecans and mincemeat. Pour batter into a greased and floured 8-inch square bake pan. Bake 45 to 50 minutes. Cool and frost with a caramel or burnt sugar icing.
The author is not familiar with suet, citron, or double-acting baking powder. Proceed with caution and at your own risk.