2 lbs. chopped meat I lb. suet

3 lbs. raisins

3 lbs. currants 2 1/2 lbs. brown sugar 1 1/3 cups molasses 3 qts. chopped apples 1 qt. meat liquor

2 T salt

3 T cinnamon 2 t mace

2 t powdered cloves

4 lemons (grated rind and juice) I piece (a quarter) of citron, shredded fine

Cook about 2 1/2 lbs. of the round, flank or shoulder of beef in 1 1/2 qts. water till tender, saving the liquor. Chop or grind the meat fine, being careful to remove all gristle. If the meat is very fat use less suet.

Mix ingredients in the order given and cook slowly until the fruit is tender. When done add 1 qt. sweet cider. Store in stone jars in a cool place. Add more cider when using if it is not sufficiently moist.

Half glasses of jelly, syrup from pickled peaches, bits of preserves, etc., may be added to the mince meat.