Boil two beef's tongues, (perfectly fresh,) and, when cold, skin and mince them; including the fat about the roots. Mince, also, one pound of beef-suet, and mix it with the chopped tongues. Add four nutmegs powdered; two ounces of powdered cinnamon; and an ounce of powdered mace, with a table-spoonful of powdered cloves. Pick clean, wash, and dry three pounds of Zanle currants. Seed and chop three pounds of the best raisins. Mix the fruit with the other ingredients, adding a pound of citron sliced, and the grated yellow rind, and the juice of three large lemons or oranges. Sweeten the mixture with two pounds of sugar, and moisten it with a quart of excellent brandy, and a quart of sherry or Madeira wine. Having thoroughly mixed the whole, pack it down, hard, into small stone jars, covering them closely, and pasting strong white paper over the lids. Do not add the apples till you take out the mince-meat for use, as it keeps better without them. Then take a sufficient number of pippins or bell-flowers, pare, core and chop them, and mix them with the mince-meat, allowing three large apples to a pint of mince-meat. Their freshness will improve the flavour.

It is best to make mince-meat two or three times during the winter; as it will not continue very good longer than five or six weeks. Whenever you take any out of the jars, put some additional brandy to the remainder.

For mince-meat, and all other purposes, use none but the best raisins. What are called cooking raisins, (like cooking butter and cooking wine,) injure instead of improving the articles with which they are mixed. All things of bad quality are unwholesome as well as unpa-latable. It is better to do without mince-pies, plum-puddings and plum-cakes, than to spoil them with hard, dried up, indigestible raisins; to say nothing of the trouble of stoning and stemming them, when they are nearly all seeds and stems.