2 lbs. meat after it is cooked, chopped (take about 4 1/2 lbs. beef)

1 lb. suet, chopped

4 lbs. apples (not too fine) 2 1/2 lbs. sugar

2 lbs. raisins 2 lbs. currants

1 lb. citron, chopped 4 oranges, juice only

2 lemons, juice only 2 tablespoons cinnamon

2 tablespoons ground cloves 2 tablespoons salt Liquor of meat, enough to wet it

Let it simmer on the stove about 1 hour; when cold, add 1 pint brandy and 1 pint sherry wine.

- Mrs. E. P. Baird

Mince Meat

1 large fresh beef tongue

3 lbs. best seeded raisins, cut in two 3 lbs. currants 1 1/2 lbs. citron 1/2 lb. candied orange peel 1/2 lb. candied lemon peel 1 dozen large apples 1 dozen oranges, scoop out the inside

1/2 dozen lemons, grate yellow of rind

2 lbs. suet, chopped very fine 1 large tablespoon each of salt, nutmeg, allspice, cloves and mace 1 quart California brandy

3 quarts wine or cider 5 1/2 pints C. sugar

Mix well and allow to cook until just boiling and seal in Mason jars. - Mrs. T. N. Johnson