THER'S RECIPE FOR "MINCE MEAT"

The day preceding that on which mince meat is to be prepared, boil 5
pounds of beef. To the well-cooked, finely-chopped meat add 10 pounds
of tart apples, chopped into coarse bits; 2 pounds of finely-chopped
suet, 2 pounds of large blue raisins, seeded; 2 pounds of dried,
cleaned currants, 1/2 pound of finely-shaved citron, 2 tablespoonfuls
of cinnamon, 1 tablespoonful of cloves, 1 tablespoonful of grated
nutmeg, 1 small tablespoonful of salt, 1 pint of baking molasses, 1
pint of brandy or cider which had been boiled down. Mix all well
together, add more spices, if liked, also juice of 1 orange or lemon.
Place all ingredients in a large preserving kettle, allow the mixture
to heat through. Fill glass jars, seal and stand away until used. Add
more cider, should it he required, when baking pies.

"TWENTIETH CENTURY" MINCE MEAT

Two pounds lean beef (uncooked), chopped fine, 1/2 pound beef suet,
shredded.

Put the beef and suet in a large stone jar, pour over it 2/3 of a
quart of whiskey. Let stand covered with a lid for a week, then add 2
pounds large, seeded raisins, 2 pounds Sultana raisins, 2 pounds
currants, 1/2 pound citron, juice and grated rind of 2 oranges and of
2 lemons, 1 teaspoonful salt, 1 tablespoon ground cinnamon, 2 grated
nutmegs, 1/2 teaspoon ground allspice, 1 pound sugar. Let stand two
weeks, then it is ready to use. When you wish to bake pies take out as
much of the mince meat as you wish to use and add chopped apples, two
parts of mince meat to one part chopped apples, and add more sugar if
not as sweet as liked. If too thick, add a little sherry wine and
water, mixed. Fill bottom crust with some of the mixture, cover with
top crust and bake. There must be just enough liquor in the jar to
cover the meat, as that preserves it. This seems like a large quantity
of liquor to use, but much of the strength evaporates in baking, so
that only an agreeable flavor remains; that is, to those who like
liquor in mince meat; some people do not. Others there are who think
mince meat not good unless made with something stronger than cider.
Mince pies made by this recipe are excellent. This recipe was given
Mary by a friend, a noted housekeeper and cook.

A "DUTCH" RECIPE FOR PUMPKIN PIE

Line a medium-sized pie-tin with pastry. Cover the crust thickly with
thinly-sliced, uncooked pumpkin, cut in inch lengths. Place on the
pumpkin 1 tablespoonful of syrup molasses, 1 tablesp