4 pounds of cooked beef, chopped fine. 2 pounds of suet, chopped fine, by measure, twice the quantity of chopped apple. 1 pound of sugar. 1 quart of molasses. 3 pints of boiled cider. 4 quinces, chopped fine, or 2 glasses of quince jelly. 1/2 pound of citron, cut fine. 2 pounds of currants. 3 pounds of large seedless raisins. 2 lemons, juice and grated rind. 6 oranges, juice and grated rind. 1 grated nutmeg. 1 tablespoonful, each, of ground cinnamon and mace. 1 teaspoonful of ground cloves. About two tablespoonfuls of salt.

Let the meat cool in the water in which it was cooked; add the other ingredients and, if more liquid is needed, use the broth from the meat. Fill the crust without previously cooking the mixture. Heat the rest of the mixture gradually, stirring often; let simmer an hour, then store in fruit jars as canned fruit. Puff-paste is quite often used for the upper crust of mince pies. When baked, brush over the crust with yolk of egg diluted with a little milk, sprinkle with sugar and return to the oven to glaze. Bake a generous hour.

Mince Meat Recipe

3 pounds of uncooked steak, top of the round. 2 tablespoonfuls of cinnamon. 1 1/2 pounds of kidney suet. 5 pounds of pared and cored apples. 1 teaspoonful of cloves. 1 pound of raisins. 2 tablespoonfuls of mace. 1 pound of currants. 1 tablespoonful of salt. 3 pints of boiled cider. 1 1/2 pints of molasses. 1 pound of sugar. 1/2 pound of citron. 1 nutmeg. 6 oranges. 2 lemons.

Syrup from sweet pickle jar, jelly and preserves ad libitum.

Pass the meat, the suet, and the apples through the food chopper, and add the other ingredients: the raisins seeded, currants cleaned, and citron cut in thin slices. Use the grated rind and juice of the oranges. Mix thoroughly. Make up several pies without previously cooking the mixture. Bake an hour in a moderate oven. Scald and store the remainder in fruit jars.