Boil a shank of beef 6ix hours; then take up and set away to cool. (Save the liquor for soup.) When cold, free from bones and cut off all the fat and gristle; then chop fine. To one quart of the chopped meat add three of chopped apple, one pint of chopped suet, one quart of chopped raisins, one quart of sugar, one of molasses, half a cup of cinnamon, one quarter of a cup of cloves, one quarter of a cup of allspice, one quarter of a cup of ground mace, six grated nutmegs, half a cup of salt. Mix this thoroughly with the hands, then turn on the mixture three quarts of good cider, and let the mixture stand over night In the morning scald, in a porcelain kettle, one hour; then put in stone pots; cover tight and keep in a cool, dry place. This will keep three months. To tell the exact amount of spice and sweetening is almost impossible, as tastes vary; but with a little judgment, and the rule I have given, I think there cannot be any very serious trouble. Prepare the paste and plate's as for stewed apple pies, and put in the meat; then grate a little nutmeg over it, and strew a few whole raisins in; cover and bake one hour in a moderate oven.

Mock Mince Pies

Two pounded crackers, one cup of molasses, one of cider, one of chopped raisins, two eggs, one teaspoonful of salt, one of clove, two of cinnamon, one of mace, one nutmeg. Bake forty minutes. This quantity makes two pies.