The New century cook book

Heat one tablespoonful of butter in a skillet,, add a teaspoonful of flour, and stir till perfectly smooth; then add gradually one cupful of cold milk, let it boil up once, season to taste with salt and pepper, and serve. Mrs. A. D. Traveller. Excellent Mince Meat. Four pounds raisins, two pounds currants, two pounds suet, one-half pound citron, eight pounds granulated sugar, ten pounds pared and cored greening apples, five pounds beef or tongue. Cook day before and leave in water until cold. One-half dozen lemons, boil, take out the seeds and chop. One quart boiled cider, one quart sweet cider, six and one-half teaspoons ground cinnamon, three and one-half teaspoons cloves, one nutmeg, three or four teaspoons salt, or to taste. After preparing all ingredients, mix thoroughly and boil until suet and apples are cooked. This makes about nine quarts. Put into Mason's jars while hot, same as fruit. M. W. Mince Meat. Three pounds meat (about two and one-half bowls), four bowls chopped apples, two pounds raisins, one and one-half pounds currants, one pound suet, one-half pound citron, three and one-half pounds sugar (brown), two lemons (rind and juice), one tumbler molasses, two nutmegs, one ounce cinnamon, cloves and allspice, one large orange, pepper and salt to taste, cider, two cups meat liquor (stock). Mrs. A. G. Lane. Mince Pies. Four pounds beef boiled very tender, six pounds apples chopped fine, two pounds raisins, three quarts cider (new), one quart molasses, three pounds brown sugar, one-half pound suet, a little pepper, a large spoonful of salt, one ounce cinnamon, one ounce allspice, one ounce cloves, one ounce lemon peel, one ounce mace, two nutmegs, a little orange peel or essence. Oakland Church. New Century Cook Book. Mince Meat. Three pounds prime beef, six pounds apples, one and onehalf pounds suet, the juice and grated peel of two oranges and two lemons, two pounds brown sugar, one pint molasses, three pints boiled cider, three grated nutmegs, one tablespoon of mace, one and one-half tablespoons of salt, two tablespoons each of ginger and allspice, one tablespoon cloves, six tablespoons cinnamon, one-half pound sliced citron, two pounds seeded raisins, two pounds currants, one jelly glass of grape jelly. Cook the meat gently until tender; chop to the size of peas; chop apples size of beans; mix the dry ingredients thoroughly; then add the cider, molasses, lemon and orange juice; cover and stand in a cool, dry place. This will keep any length of time. Mrs. Ellen Green. Excellent Mince Meat. Three bowls of meat, five bowls apples, one bowl molasses, one bowl vinegar, two bowls cider, one cup boiled cider, two pounds raisins, five pounds sugar, two tablespoons each of cinnamon, cloves and nutmeg, one tablespoon each of salt and black pepper, three lemons; grate in the yellow rind and squeeze in the juice; add all but the meat and spices; cook until the raisins are swelled full. This makes a large quantity, but is very nice and keeps well. Aunt Jennie. Mince Meat in a small quantity. One pound beef, one-half pound suet, one pound raisins, one-half pound Sultana raisins, one pound currants, threeeighths pound citron, one and one-half pounds brown sugar, one cup good molasses, one quart boiled cider, cloves and allspice, one pound apples. Mrs. C. A. Wilson. Mince Meat.