Mince Meat

One pound of suet chopped almost to a powder, all stringy parts removed; 3 pounds of lean beef, boiled until tender and chopped fine; 3 pounds of raisins, seeded; 1 pound of Sultana raisins; 2 pounds of currants; 1 pound of citron, chopped fine; 2 teaspoonfuls of cinnamon, 1/2 teaspoonful of mace, 1/2 teaspoonful of cloves, 1 nutmeg, grated; 1 tablespoon-ful of salt, 2 pounds of brown sugar, 1 quart of boiled cider. Place chopped beef and suet in a large stone crock. Fruit and spices are then added. Boil cider and sugar. Then add. Place crock in pan of water on back of stove. Let stand all day, occasionally stirring. When cold add 1 quart of brandy or 1 pint of sherry wine and 1 pint of brandy. When making pies add sour apples peeled, cored and chopped fine. - L. M. M.

Mince Meat

- One beef heart, 2 pounds suet, 2 pounds seeded raisins, 4 pounds apples, 2 pounds currants, 2 pounds Sultana raisins, 2 pounds sugar, 1 pound citron, 1/2 pound candied lemon peel, 1 quart sherry, 1 quart brandy, 2 oranges grated and juice, 2 lemons grated and juice, 2 tablespoons salt, 2 nutmegs grated, 1/4 ounce mace, 1/2 ounce cinnamon, 1/4 ounce cloves. Put heart on in boiling water, cook slowly until tender; set away to cool. When cool chop fine; also apples and suet. Shave citron and lemon peel. Mix all dry ingredients well together; add oranges and lemons (grated and juice); then add sherry and brandy; mix well; pack in stone jar; cover closely and put in a cool place. When ready to use it can be thinned with cider. - Mrs. E. F. T.

Maids Of Honor

One and one-half ounces butter, 3 ounces cocoanut (dessicated), 3 ounces fine sugar, 2 eggs, good pastry, baking powder. Beat the butter, add the sugar, then the eggs, well beaten; then cocoanut and a very small teaspoonful of baking powder. Line small pans with good pastry; then put mixture in and bake. (We use putty pans.) Put a little raspberry jam next the pastry, under the mixture. - A. T. F.

Orange Tarts

Puff paste: 2 cups flour, 1/2 teaspoon yeast powder, a little salt; sift this twice; 1 cup lard and butter loosely filled. Chop into the flour. Stir in half a cup of water and roll thin. Enough for 2 dozen tarts. Orange mixture - 1/4 cup butter, 1 cup sugar, juice of one large orange, 2 eggs, vanilla, 1 tablespoon brandy and nutmeg. Drop one tablespoon orange in each tart and bake like pie - Mrs. J. S.

Orange Pie

One cup milk, 1 cup sugar, flour to thicken, juice 3 oranges, 1/2 lemon, grate some of the orange peel, yolks 3 eggs. Cook until thick. Bake the shell made from rich pastry. Then pour in the thickened mixture. Beat the whites of eggs stiff and place over pie and return to oven to brown. - Mrs. R. B. P.

Pineapple Pie

One large can grated or chopped pineapple, 2 eggs, 2 tablespoonfuls cornstarch, butter size of a walnut, 1 cup sugar. Heat juice, then add the other ingredients, leaving pineapple until the last. Have crust baked and fill. Cover with whipped cream. - Mrs. E. McC.