icked over, washed and dried, half a
pound of citron, cut up fine, one pound of brown sugar, one quart of
cooking molasses, two quarts of sweet cider, one pint of boiled cider,
one tablespoonful of salt, one tablespoonful of pepper, one
tablespoonful of mace, one tablespoonful of allspice and four
tablespoonfuls of cinnamon, two grated nutmegs, one tablespoonful of
cloves; mix thoroughly and warm it on the range until heated through.
Remove from the fire and when nearly cool, stir in a pint of good
brandy and one pint of Madeira wine. Put into a crock, cover it
tightly and set it in a cold place where it will not freeze, but keep
perfectly cold. Will keep good all winter.

_Chef de Cuisine, Astor House, N. Y._

MINCE PIES. No. 2.

Two pounds of lean fresh beef, boiled and, when cold, chopped fine.
One pound of beef suet, cleared of strings and minced to powder. Five
pounds of apples, pared and chopped, two pounds of raisins, seeded and
chopped, one pound of Sultana raisins, washed and picked over, two
pounds of currants washed and _carefully_ picked over, three-quarters
of a pound of citron cut up fine, two tablespoonfuls cinnamon, one of
powdered nutmeg, two of mace, one of cloves, one of allspice, one of
fine salt, two and a quarter pounds of brown sugar, one quart brown
sherry, one pint best brandy.

Mince-meat made by this recipe will keep all winter. Cover closely in
a jar and set in a cool place.

_Common Sense in the Household._

For preserving mince meat, look for CANNED MINCE MEAT.

MOCK MINCE MEAT WITHOUT MEAT.

One cupful of cold water, half a cupful of molasses, half a cupful of
brown sugar, half a cupful of cider vinegar, two-thirds of a cupful
of melted butter, one cupful of raisins seeded and chopped, one egg
beaten light, half a cupful of rolled cracker crumbs, a teaspoonful of
cinnamon, a teaspoonful each of cloves, allspice, nutmeg, salt and
black pepper.

Put the saucepan on the fire with the water and raisins; let them cook
a few minutes, then add the sugar and molasses, then the vinegar, then
the other ingredients; lastly, add a wine-glassful of brandy. Very
fine.

FRUIT TURNOVERS. (Suitable for Picnics.)

Make a nice puff paste; roll it out the usual thickness, as for pies;
then cut it out into circular pieces about the size of a small tea
saucer; pile the fruit on half of the paste, sprinkle over some sugar,
wet the edges and turn the paste over. Press the edges together,
orn