Two pounds of lean beef.

One pound of beef suet.

Five pounds of apples.

Two pounds of layer raisins.

Two pounds of Sultana raisins.

One-half pound of candied lemon peel.

Two pounds of currants.

Three-quarters pound of citron.

Two and a-half pounds of sugar.

Two table-spoonfuls of salt.

One-half ounce of cinnamon.

One-quarter ounce of mace.

One-quarter ounce of cloves.

One-quarter ounce of allspice.

Two nutmegs, grated.

Two oranges, juice and rind.

Two lemons, juice and rind.

One pint of sherry.

One pint of brandy.

One quart of cider.

Free the beef of fat and skin, cover it with boiling water and simmer gently until tender. Let the meat cool in the water in which it was boiled, and when perfectly cold chop it fine, but not to a powder. Shred the suet and chop it fine; pare, core and chop the apples rather coarsely. The apples should be of a fine flavor and tart. Wash and stone the layer raisins; wash and pick over the Sultanas. Shred the citron and the can died lemon peel; wash the currants well, and grate the rind from the oranges and lemons. Mix all the dry ingredients with the meat and suet, and add the juice and gratings from the lemons and oranges. Stir all well together, pack the mass in a stone jar, pour over it the brandy, wine and cider, cover closely, and stand the jar in a cool place.

Mince meat made in this way will keep all winter. The above ingredients will make a large quantity. If there is an objection to brandy, use a pint and a-half more of cider instead. Mince meat improves with keeping, and it should be made at least a fortnight before it is to be used. Bake the pies an hour. If the meat becomes dry before it is all used, add more cider or wine.

Inexpensive Mince Meat

Four pounds of beef. Three quarts of chopped apples. One quart of stoned raisins. One quart of English currants. One quart of molasses One pint of suet. Three pints of sugar. One-half cupful of salt. One-half cupful of cinnamon. One table-spoonful of cloves. Two table-spoonfuls of allspice. Two table-spoonfuls of mace. Three nutmegs, grated. Three quarts of cider. One-quarter pound of citron.

Boil and chop the beef as in the preceding recipe. Mix together all the ingredients, except the cider, mixing with the hands. When the whole is thoroughly stirred add the cider. Let the mince meat stand over night; in the morning place it in a porcelain kettle, heat slowly to the boiling point, and simmer an hour. Then turn it into a stone jar and set it in a cool, dry place. If desired, wine and brandy may now be stirred in, or they may be added when the pies are made; but the meat will be good without either. This mince meat will keep three months in ordinary jars, even if there is no wine or brandy used.

Mince pies are always better baked several days before they are to be served. Heat them, and serve.

Mock Mince Meat

Six soda crackers, rolled fine.

Two cupfuls of cold water.

One cupful of molasses.

One cupful of brown sugar.

One cupful of sour cider.

One and one-half cupful of melted butter.

One cupful of raisins, seeded and chopped.

One cupful of raisins, unseeded.

One cupful of currants.

Two eggs.

One table-spoonful of cinnamon.

One-half table-spoonful of allspice

One tea-spoonful of nutmeg.

One tea-spoonful of cloves.

One tea-spoonful of salt.

One tea-spoonful of black pepper.

One wine-glassful of brandy.

Mix all well together, adding the wetting last - the water, molasses, cider, brandy and eggs. This makes a good mince meat for those who find the ordinary variety too rich. .