4 cups cooked beef chopped 2 cups chopped suet 8 cups chopped apples

1 cup brown sugar

2 cups molasses

1 glass tart jelly

1 1/2 pounds seeded raisins

1 pound washed currants

1 pound citron shredded

2 tablespoons salt

1 tablespoon cinnamon 1 tablespoon mace 1 teaspoon clove 1 teaspoon allspice 1/2 teaspoon pepper 1 quart boiled cider

Mix, and cook slowly about two hours, stirring frequently. One cup of chopped cranberries may be substituted for the jelly. Store in, jars or in a stone crock. If mince meat grows dry by standing, moisten with a little coffee.

Mock Mince Meat (Uncooked)

1 1/2 cups chopped apples 1/4 cup raisins seeded and chopped 1/4 cup cranberries chopped 1/4 cup currants 1 tablespoon citron shredded

1/4 cup beef fat melted 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon mace 1/4 teaspoon clove 3/4 cup rown sugar 1/4 cup vinegar 1/2 cup coffee

Mix in order given and let stand a few hours before using. (Fills one large pie.)

Mince Pie

Line a perforated tin plate with paste, rolled one-fourth inch thick; fill with mince meat, moisten edges with water, and cover with an upper crust with a few small gashes cut in it; turn the edge under lower crust about half an inch, press firmly, and trim edges of paste with a knife, slanting toward the center; brush with milk, and bake in a hot oven about half an hour.

Green Tomato Mince Meat

1 1/2 cups green tomatoes chopped V/2 cups apple chopped 3/4 cup raisins seeded and chopped

1 cup brown sugar

1/4 cup beef fat melted

2 tablespoons vinegar

1/4 cup water 3/4 teaspoon cinnamon 1/2 teaspoon mace 1/4 teaspoon clove 3/4 teaspoon salt 1/2 cup jelly, fruit syrup, or grape juice

Mix and cook slowly for one hour. (Fills two pies.)