4 pounds lean, cold-boiled meat chopped fine. (Beef tongue, beef heart, beef shank).

9 pounds chopped apples.

3 teaspoonfuls ground cloves. 1½ pounds chopped suet.

10 teaspoonfuls ground cinnamon. 3 pounds raisins.

5 teaspoonfuls ground mace.

2 pounds currants.

1 teaspoonful black pepper. ½ pound sliced citron.

3 tablespoonfuls salt.

5 pounds brown sugar.

1½ quarts cider.

1 quart molasses mixed with ½ quart vinegar.

Juice and grated yellow rind of 2 lemons. Mix well, heat thoroughly through, and when cool pack in stone jars. Cover those not intended for immediate use with molasses to exclude the air. In this way the mince-meat will keep a long time. When wished for pies thin to the desired con sistency with boiled cider. If the apples are not tart add a little. lemon juice.

In place of cider or any liquors (such as brandy or sherry) open a can of fruit. Cherries are very nice. Berries of any kind may be substituted and turned into the mince-meat when ready to use for making into pies. In this way one may lessen the amount of raisins, etc., to be used, and can omit citron altogether. Spices may be altered to suit the taste. The canned fruit not only furnishes the requisite thinning, but at the same time imparts a delicious flavor. In fact a skillful cook can at all times alter the preparation of mince-meat to suit the materials on hand. If the mince-meat is to be kept on hand a long time prepare it all with the exception of the apples; Pack in jars. When wanted take some of the mince-meat and add to it an equal weight of chopped apples.

Mince Pies (Extra)

1 pound finely chopped apples.

1 grated nutmeg.

1 pound cold roast beef chopped.

¼ ounce ginger.

1 pound Zante currants.

1/8 ounce cloves.

½ pound raisins stoned and chopped.

1/8 ounce allspice.

1 pound beef suet chopped.

1 tablespoonful salt.

| pound of mixed citron and candied orange.

1 grated rind and juice of 3 lemons.

1 pound fine sugar.

1 pint boiled cider. Stir ten minutes. Put in a deep jar. Keep several days before using and take the required quantity from the bottom of the jar. Thin a little more if necessary.

Mince Pies - A Small Quantity

One way to dispose of remnants of cold roast or boiled meat is to make two or three mince-pies. Even in summer these will not come amiss.

1 large cupful of chopped meat. ¼ cupful of fat meat, chopped.

2 cupfuls of chopped apples. 1 teaspoonful of salt.

½ tablespoonful of ground cinnamon. ½ tablespoonful of ground allspice 1 cupful of sugar. ½ cupful of raisins. ½ cupful of currants.

1 cupful of cider vinegar and water mixed.

Mock Mince Pie

1 cupful of raisins, chopped. 6 large crackers, rolled fine.

2½ cupfuls of boiling water. 1 cupful of molasses. 2½ cupfuls of brown sugar. ½ cupful of vinegar. 1 teaspoonful of cloves. 1 teaspoonful of cinnamon. 1 tablespoonful of butter. ½ tablespoonful of salt. ½ nutmeg, grated. This makes 4 pies. Zante currants may take the place of raisins.