R. V. J

4 pounds of fresh tongue,

3 pounds of suet,

8 pounds of chopped apples,

3 pounds of currants,

4 pounds of seeded raisins, 6 pounds of white sugar,

2 pounds of citron, cut in small pieces,

4 lemons, grated rind and juice,

1 ounce of cinnamon,

1/4 ounce of cloves,

1/4 ounce of allspice,

4 nutmegs, grated,

1 quart of Madeira wine,

1 pint of cider,

1 quart of brandy or good whisky.

Boil the tongue in salted water until tender, and when cold, chop fine. Remove every particle of membrane from the suet and chop it fine, and mix with the tongue with enough salt to remove the fresh taste.

To this, add the apples, sugar, fruit, spices and other ingredients. Mix all together and cover close.

If too dry when ready for use, moisten with a little sweet cider.

Mince Meat For Pies (No. 2)

Mrs. Henri/ C. Buckner

5 pounds of beef tongue, cooked and chopped line,

4 pounds of suet (be careful to remove strings), 2 pounds of raisins,

2 pounds of cherry preserves,

1 pound of damson preserves,

1 pound of peach preserves,

1 pound of pear preserves,

1 1/2 pounds of ginger preserves,

1 1/2 pounds of dried peaches, stewed,

1 pound of citron,

1 pound of currants,

2 nutmegs,

1 tablespoon of cinnamon,

1 tablespoon of cloves and spices, mixed,

5 pounds of white sugar.

Mix thoroughly with 1 pint of sherry wine and 1 pint of good whisky, and put in glass jars.