Farm and home cook book and housekeeper's assistant

To 2 pts lean boiled beef chopped fine, add 4 pts tart apples, 1 pt sweet apples, 1 pt molasses, 1 pt boiled cider, % pt vinegar, 1 lb each seeded raisins and currants, I lb brown sugar, 1 teasp each salt, allspice and cloves, 2 teasp cinnamon, 1 grated nutmeg, the grated rind of 1 lemon and 1 orange, and the juice of both. Mix thoroughly, bring to a boil, and set away in fruit cans. This will keep a long time. — [Mrs. M. A. B., Tenn. Mince Meat III To 4 lbs beef, cooked and chopped, add 3 lbs chopped suet, 8 lbs seeded raisins, 4 lbs currants, 8 lbs sugar, 16 lbs chopped apples, 1 tablesp each allspice, nutmeg, cloves and cinnamon; any kind fruit juice or jelly — sweet pickle or canned fruit juice — to make 1 gal, and 1 qt cider or vinegar. Mix well, boil up once and put away in jars. This does not need air-tight sealing. Tie closely with paper and keep in a dark, dry, and cool place. — [Mrs. C. T. C. New Mex. MINCE AND LEMON PIES 69 Pork Mince At pig killing time save 1 head, 1 heart, and 2^^ lbs tenderloin. Wash and scrape the first two thoroughly and put on altogether and cook until perfectly tender. Remove bones and grind fine in a meat chopper, add 3 lbs chopped apples, 2 lbs each seeded raisins and currants, % lb chopped citron, 2 or 3 oranges (grated yellow rind and chopped pulp, discarding seeds and white peel), 2 lbs sugar, 1 tablesp cinnamon, and enough cider to make it as juicy as liked. Cook in a granite kettle until the fruit is done, being careful not to let it scorch. Have ready some glass fruit jars, pack the mince in these and seal while hot. Keep in a cool, dark, and dry place. This makes excellent mince pies, and just as good as any beef mince pie I ever tasted. — [Mrs. A. C, W. Va. Green Tomato Mince Chop fine, drain off the juice, and then measure 6 cups green tomatoes, add 6 cups sour chopped apples, 4 cups brown sugar, 2 cups molasses, V2 cup butter, 1^ cup vinegar, and 1 tablesp salt. Cook about 3 hours, and when nearly done add "^ grated nutmeg, 1 scant teasp cloves and I teasp each allspice and cinnamon. If liked add raisins when making these pies. Every one enjoys our "mince" pies, and will hardly believe it when I tell them it is only tomato pie. We put up a large quantity of this mince every fall. — [Miss M. E. B., Mich. Lemon Pie Moisten 1 heaping tablesp corn starch in a little cold water, add 1 cup boiling water, and cook until the corn starch is done, then add 1 teasp butter, 1 cup sugar; remove from fire, stir vigorously, and when cooled off a little add 1 well-beaten egg and the juice and grated rind of 1 lemon. Bake between two crusts. — [Mrs. N. J., Mont. Mock Lemon Pie To 1 cup sugar add 1 heaping tablesp flour, the beaten yolks of 2 eggs, I teasp lemon extract, % cup stewed rhubarb, and 14 cup boiling water. Bake in an under crust, and when done cover with a meringue made of the egg whites and powdered sugar. Return to the oven a few minutes to brown lightly. — [Mrs. J. H. P., O. Quick Lemon Pie To 1 cup sugar add yolks of 2 eggs, 1 cup sweet milk, 1 cup bread crumbs (run through the meat chopper), grated rind and juice of 1 lemon, and a little salt. Bake with an under crust and frost with a meringue made of the egg^ whites and powdered sugar. This is enough for one pie. — [Mrs. F. D. D., N. Y.