SC - Tartys in Applis-NEW recipe-enjoy

[Gretchen M Beck]

Excerpts from internet.listserv.sca-cooks: 13-Oct-98 Re: SC - Tartys in
Applis-N.. by LYN M PARKINSON at juno.com 
> Blame it on Crosse & Blackwell, architecture that didn't include root
> cellars, and today's busy life style.  Meat [canned] doesn't keep as
> well, I've heard, so that C&B just did the fruit and flavorings bit for
> their mincemeat.  Expensive to buy theirs, but so much easier and
> quicker.  It makes a good pie for the holidays.  Last year, my ex made
> the period stuff--not that he knew it was--and our pies were wonderful! 
> The last bit was too small to fill a pie shell, so it went as filler for
> a custard pie.  Double wonderful!  Don't have his recipe, and for the
> custard, I just used something modern, i.e. Joy of Cooking or Betty
> Crocker.  Maybe even Bisquick Impossible?  Naawww...

Along similar lines, has anyone found a good way to get large amounts of
marrow.  The butchers I've talked to around here (admittedly, not many)
just look at me funny when I ask for marrow bones. The recipes that call
for marrow (apple pie among them) are sooo much better when actually
made with marrow...(although, due to the problem mentioned above, I
usually substitute butter :-()

toodles, margaret 
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