The Mace-Bearer Magazine - Guild of Mace-Bearers

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GUILD AREAS Those of you new to the Guild (or even some of our ‘older’ members) may wonder which representative covers which areas. Our Guild Clerk kindly put together a map which is reproduced here. 44 SCOTLAND NORTH & NORTH WALES SOUTH & SOUTH WALES SOUTH EAST
RECIPE CORNER As well as the ceremonial mace that you are all familiar with (certainly if you have read this entire magazine) there is also a spice called mace. This is the outer shell of the nutmeg which is dried and then either sold in whole pieces, called blades, or ground. If you have never used mace in cooking here is a recipe for you to try just in time for Christmas! MINCE PIES INGREDIENTS 100g/3½oz raisins 100g/3½oz sultanas 100g/3½oz currants 50g/2oz cherries 1 tsp ground ginger 1 tsp ground nutmeg ½ tsp ground mace FOR THE PASTRY 375g/13oz gluten-free and wheat-free flour with xanthan gum 150g/5oz butter 1 egg (optional) 2 tsp ground cinnamon 50g/2oz vegetable suet (optional) ½ Bramley cooking apple (unpeeled, cored and chopped) 1 lemon (unpeeled, cut into small pieces) 1 orange unpeeled, cut into small pieces) 120ml/4fl oz brandy or whisky PREPARATION Mix all the dried fruits with the spices (and suet) Puree the apple, orange and lemon pieces and add to the dried fruit. Add the brandy (or whisky) Mix well, cover and set aside for anywhere between two hours and 24 hours. MAKE THE PASTRY Sieve four into a bowl Cut in the butter and blend until it forms crumbs Add 8 tablespoons of cold water Mix to a dough and blend until it forms a ball (you can add more water if necessary) Chill for 30 minutes. Pre-heat the oven to 180C/350F/Gas 4. Grease and flour some mince pie tins. ASSEMBLE THE PIES Remove the pastry from the fridge, and roll out to a thickness of about 5mm. Cut the pastry in circles slightly larger than the size of each pie, and line the tins with it, pushing the pastry up the edges. Spoon some of the fruit mixture into each pie. Roll out remaining pastry and cut out lids for each pie. Wet the top of the pies and press on the lids If required brush the lid of each pie with a little beaten egg. BAKE Bake for around 20 minutes until the pies are lightly browned and the pastry cooked. Remove from the oven and sprinkle with sugar (optional). Cool before lifting each pie out of the tins. Cool on a rack. ENJOY Serve warm or cold. The Editor is more than willing to act as a taster! 45
Page 1: The Mace-Bearer [Type text] 1 www.c
Page 4 and 5: THE OBJECTS, IDEAL & MOTTO OF THE G
Page 6 and 7: FROM THE EDITOR Dear All, I am plea
Page 8 and 9: SCOTLAND I am 54 years old, married
Page 10 and 11: FROM THE TRAINING OFFICER 10 In Feb
Page 12 and 13: ANNUAL CONFERENCE 2012 On Thursday
Page 14 and 15: MACE-BEARERS OF THE CITY AND THE WA
Page 16 and 17: SOCIAL SCENE 16 Prime Warden Joe Ca
Page 19 and 20: AROUND THE SOUTH EAST REGION Chris
Page 21 and 22: THE COMMONWEALTH MACE If you were w
Page 23 and 24: the citizens first chose their own
Page 25 and 26: THE ART OF THE CHAUFFEUR In the cur
Page 27 and 28: A VISIT TO BUCKINGHAM PALACE Firstl
Page 29 and 30: THE CITY OF RIPON BELLMAN To those
Page 31 and 32: THE CEREMONY OF THE WHITE GLOVES On
Page 33 and 34: There was some reluctance on the pa
Page 35 and 36: The appointment received a small am
Page 37 and 38: Since 2002 there have only been 3 h
Page 39 and 40: AN OLYMPIC YEAR 2012, as well as be
Page 41 and 42: Further Information about Key Event
Page 43: CONFERENCE 2013 For members who are
Page 47 and 48: PUZZLE PAGE 2 Find all the words li
Page 49 and 50: The Guild of Mace-Bearers Member’
Page 51 and 52: PATRONS AND PAST PRIME WARDENS JOIN

The Mace-Bearer Magazine - Guild of Mace-Bearers

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