Mock Mince-Meat I

8 cups chopped apples

1/2 box grape nuts

1/2 cup vinegar

1/2 cup molasses

1 cup sugar

1/4 cup citron, finely chopped

1 cup raisins

1 cup Sultana raisins juice

1 lemon juice

1 orange

1/2 tsp. mace

1/2 tsp. cinnamon

1/2 tsp. clove

1/2 tsp. allspice

1/2 nutmeg, grated

1/2 cup brandy

Mix ingredients in order given, except brandy. Let simmer 3 hours or more, add brandy and shavings from lemon and orange.

Mock Mince-Meat II

3 pints chopped apples

3 pints chopped green tomatoes

4 cups brown sugar

1 1/3 cups vinegar

3 cups raisins

3 tsp. cinnamon

1 tsp. clove

3/4 tsp. allspice

3/4 tsp. mace

3/4 tsp. pepper

2 tsp. salt

3/4 cup butter

Mix apples and tomatoes and drain. Add remaining ingredients, except butter, simmer 3 hours, then add butter. Turn into glass jars.

Mock Mince-Meat III

3 large apples

3 lemons, juice and rinds

1 cup currants

2 cups raisins

1 cup butter or cocoa nut butter

a little salt

4 cups brown sugar

1 tbsp. candied lemon peel

1 tbsp. candied orange peel

1 tbsp. citron

2 tbsp. orange marmalade

1/2 cup good brandy

Bake the apples and press them through a sieve to remove skins and cores; add grated rinds and juice of lemons; wash, pick over, and bruise in a mortar the currants, add to first mixture; add raisins cut in small pieces. Mix these well, chop into them the butter, add salt, sugar, and lemon or orange peel, citron, and marmalade, all cut in small pieces, and brandy last. Put in sealed glass jars, cover with waxed paper, before closing jars, and keep for two weeks before using.

Rose Fruit Plum-Pudding

2 eggs

1/2 cup butter

1/2 cup molasses

1/2 cup sugar

1/2 cup cold water

1/2 cup figs

1/4 cup citron

1/2 cup raisins

1/4 tsp. cinnamon

1/4 tsp. allspice

2 cups flour

Cream butter, add sugar gradually and eggs well beaten, then molasses. Mix, and sift dry ingredients, leaving a little flour to mix with raisins. Soda should be dissolved in a little water. Add liquids and flour alter nately. Cut up figs and citron and add.

Turn into buttered molds and steam 3 hours. Brandy, 1/4 cup, may be added to pudding, if desired.