Mince Meat I

To 1 qt raw chopped beef, add 1 pt chopped suet, 2 qts chopped apples, 1 qt cider (sweet or sour), 1 pt thick boiled cider, 1/2 pt molasses, 1 pt liquor in which the meat was cooked, 1 pt brown sugar, 1 tablesp each cinnamon, allspice, nutmeg, and salt, 1/2 tablesp cloves; also seeded raisins in abundance. Boil together two hours, except apples and raisins, which should be added the last half hour. If liked add butter to these pies when baking them.-[Mrs. J. C. McC., Yt.

Mince Meat II

To 2 pts lean boiled beef chopped fine, add 4 pts tart apples, 1 pt sweet apples, 1 pt molasses, 1 pt boiled cider, 3/4 pt vinegar, 1 lb each seeded raisins and currants, 1 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.