Mince Pies

Six pounds of lean fresh beef boiled tender, when cold, chopped fine, a pound of beef suet chopped fine, five pounds of apples chopped, two pounds of raisins, seeded, two pounds of currants, half a pound of citron, two tablespoons of cinnamon, one of grated nutmeg, one tablespoon of cloves, one tablespoon of allspice, one tablespoon of salt, three pounds of brown sugar, a quart of wine, pint of brandy, and the liquor the meat is boiled in. Keep in a stone jar tied over with a double paper. It should be made, at least, the day before it is used, and when you make pies add a little more wine to what you take out for the pies, and more chopped apples.

Mince Meat

Mrs. Higgins.

Six pounds of beef and six pounds of apples, chopped fine; four pounds of sugar, two of citron, three of raisins, three of currants, one of suet, two quarts of boiled cider, one-half cup of salt, two nutmegs, two tablespoons of ground cloves, two of allspice, two of cinnamon; when used, enough sweet cider should be added to make the mixture quite moist.

Mince Meat

Mrs. J. M. Durand.

Two pounds of raisins, one of currants, one of suet, two and one-half of sugar, one-quarter of citron, one-eighth of cinnamon, two chopped pippins, three lemons, two nutmegs ; wine, brandy and cloves to taste.

Mince Pie

Mrs. Pulsifer. Two pounds of suet chopped fine, four pounds of mince meat, three cups raisins, three cups of currants, two pieces of citron, twelve cups of fine chopped apples, five large teaspoons of cloves, four large teaspoons ginger, four nutmegs, one quart syrup, four quarts of cider, five teaspoons cinnamon, one teaspoon of pepper, salt to taste, one cup of sugar, two lemons (juice and rind grated); stir all together; let come to a boil, then put in a jar; when making pies put a tablespoon of brandy to a pie.

Mince Pie

Mrs. James Morgan.

Boil beef until tender (three pounds after it is boiled); when cold, chop fine; add three pounds of fine chopped suet, and mix with the beef; add a tablespoon of salt, six pounds of apples, four pounds of currants, six pounds of raisins, two pounds of citron; season to taste with powdered cinnamon, mace, cloves and nutmeg; add boiled cider, brandy and wine until quite soft; mix well and pack in stone jars, pour brandy over the top and cover tightly. This will make about five gallons; add two pounds sugar.

Mince Pie

C. Kennicott.

Three pints apples, one pint boiled beef, one-half pint of butter or beef drippings, one pint molasses, one-half pint of water, one and a half teaspoons allspice, one tea-spoon cinnamon, one teaspoon salt, three-fourths teaspoon cloves, two and a half large spoons of vinegar, one-half of a nutmeg. Young housekeepers will find this recipe a great comfort.

Mock Mince Pie

Mrs. G. F. DeForest, Freeport, 111.

One egg, three or four large crackers, or six or eight small ones, one-half cup of molasses, one-half cup sugar, one-half cup vinegar, one-half cup strong tea, one cup chopped raisins, a small piece butter, spice and salt.

Sham Mince Pie

Eliza Wormley. Ten crackers made fine, two cups of water, one of vinegar, one-half of butter, one of molasses, five eggs; add raisins; beat the eggs, butter and sugar together; spices and sugar to taste.

Mince Pie

Mrs. J. R. Adams.

Boil and chop three pounds of lean beef, two pounds of suet, four of good raisins, four of currants, one of citron, four of sugar, grated rind and juice of three lemons, and two sweet oranges, three large tablespoons of cinnamon, three grated nutmegs, two tablespoons of cloves, two of mace, one quart of cooking brandy, some wine, four tablespoons salt; pack it down tightly in a jar, and stir well before using. In making a pie, take nearly two-thirds of apples and more than one-third meat; add enough cider to make very juicy, and enough sugar to make very sweet.

Vinegar Pie

Ells. Guild.

One cup of sugar, one-half of vinegar, two teaspoons of flour, one of butter, one of cinnamon, two cups of water; boil all together till thick, and bake as you would a custard pie. This is very nice.