Cover large pie pans with a bottom crust of plain pie paste and put into each a heaped 1/2 pint of the following mincemeat. Cover with a top crust and bake 1/2 hour. Keep warm until served.

Cost of material - crust each 4,mincemeat 6, 10c. Large size cut in 4.

27 - Mincemeat - No. 1

8 cups minced beef - 2 pounds.

12 cups minced suet - 3 pounds.

12 cups currants - 4 pounds.

12 cups chopped apples - 3 pounds.

2 heaped cups raisins - 1 pound.

2 heaped cups brown sugar - 1 pound.

2 heaped tablespoons mixed ground spices - cinnamon, alspice and cloves.

4 cups orange and lemon rinds boiled tender and chopped - 11/2 pounds.

2 cups common bran try - pint.

14 cups cider - 3 1/2 quarts.

Season the chopped meat and suet with salt and black pepper, then mix all and keep in a jar or keg a week or two or longer, before using.

Cost of material - Meat loses one-third in boiling, buy 3 lbs beef, heart or tongue at average 8c, beef 24, suet 24, currants 40, apples 9, raisins 20, sugar 10, spice 10, orange peel 8, brandy 50, cider 45; $2,40c. Amount 3 galls., 80c gall. Heaping 1/2 pint to each large pie makes 40 at cost of 6c each.

23 - Mince Pie - No. 2

Cover pie pans with plain pie paste rolled very thin and put into each pie a full large cup of the following mincemeat. Cover with a thin top crust and bake in a slack oven about 20 minutes.

Cost of material - crust for each pie 31/2, filling 31/2; 7c each. Large size, full. Cut in 4.

29 - Mincemeat - No 2

1 ox heart boiled tender and minced. 6 cups minced suet - 1 1/2 pounds.

4 cups black molasses - 1 quart.

4 heaped cups brown sugar - 2 pounds.

2 heaped cups raisins - 1 pound.

3 heaped cups currants - 1 pound.

3 heaped tablespoons ground spices-alspice, cinnamon and cloves mixed.

1 heaped tablespoon black pepper.

2 cups vinegar - 1 pint.

4 cups orange and lemon peel boiled tender and minced.

6 heaped cups raw dried apples - 11/2 pounds.

6 pressed-in cups bread crumbs - 11/2 pounds.

16 cups water - 4 quarts.

Boil the dried apples in 2 quarts of the water and before they become too soft take them out and chop them and put them with the liquor in a large jar. Pour 2 quarts water over the bread and add that, then all the other ingredients as named. Season the meat and suet with salt. It is ready for present use.

Cost of material - $1,40. Amount 3 galls.; 47c gall. Makes 40 pies, largo size.

Cheese Pudding

Line a small shallow dish with good pastry, beat up two eggs, add half a pound of grated cheese, one quarter ounze of butter, and a seasoning of pepper and salt; mix well, and pour into the lined dish.

Cheese Straws

Take equal portions of flour, grated cheese, and butter - one quarter or half a pound of each, according to the number of "straws" required. Add a slight seasoning of salt and pepper; make the whole into a paste, roll out, cut into strips or straws, and bake in a quick oven.

Cheese Pounded.

Cut up one pound of cheese that has become too dry for the table, into small pieces; add three ounzes of butter and a teaspoonful of made mustard. Put in a mortar and pound it until smooth; press it into glass or earthen pots such as are used for potted meats. Use it by spreading on thin bread and butter or toast.

Cheese Souffle

Mix a quarter of a pint of milk with about a dessert-spoonful of flour and a pinch of salt. Put in a saucepan, and stir over the fire until it thickens. Add one quarter pound of cheese, fine grated, and the yolks of two eggs. Beat all together, and then, having beaten the whites of the eggs into a stiff froth, add them to the rest, and bake in a quick oven.

Cheese Scallops

Soak three ounzes of breadcrumbs in some milk, add two beaten eggs, one ounze of butter, one quarter pound of grated cheese, and pepper and salt. Mix thoroughly, pour into scallop shells, and cover with bread-crumbs. Bake until brown.