ples, chopped moderately fine,
One cup of suet, chopped fine,
One cup of raisins, chopped fine,
One cup of evaporated peaches, chopped fine,
One cup of evaporated apricots, chopped fine,
One-half cup of citron, chopped fine,
One cup of grated carrot,
Two tablespoons of cinnamon,
One-half tablespoon of allspice,
One-half tablespoon of mace,
One-half tablespoon of ginger,
One-half tablespoon of cloves,
Two cups of molasses,
One cup of boiled cider.

Mix in the order given and then pack in a large bowl or crock or stone
pot. Cover closely and then put in a cool place for ten days to ripen.

GREEN TOMATO AND APPLE MINCE

Place one quart of green tomatoes chopped fine in a colander. Cover
with two tablespoons of salt. Let drain for two hours. Place in a
saucepan and add

One cup of syrup,
One cup of cider.

Cook gently for one-half hour; now pour into a bowl and add

Three-fourths of a cup of shredded suet,
Five cups of apples, chopped,
One carrot, grated fine,
Two cups of raisins, chopped fine,
Two cups of dates, chopped fine,
One-half cup of figs, chopped fine,
One-half cup of peanuts, chopped fine,
One and one-half tablespoons of cinnamon,
One-half tablespoon of cloves,
One-half tablespoon of nutmeg,
One-half tablespoon of ginger,
One and one-half cups of molasses,
One cup of boiled cider.

Mix in the order given; then store as directed in the preceding
recipes. Do not peel the apples. When putting the suet, raisins and
dried fruit through the food chopper, add a dried crust of bread to
prevent clogging.

EGGS

The similarity in the proportion of the shell, yolk and white of eggs
in the chicken eggs is that the shell averages about one-tenth, the
yolk about three-fourths and the white about four-tenths. The shell
alone is counted as waste. The white contains about six-eighths
water, the solids of the white are virtually all nitrogenous matter or
protein. The yolk contains about one-half water and one-third fat, and
the balance is of nitrogenous matter or protein.

Newly laid or fresh eggs have a semi-transparent uniform, pale pinkish
tint; the shell contains a very small air chamber, which separates
the skin and shell of the egg and is filled with air. This chamber
increases with the age of the egg.

Eggs when cooked at a low temperature are delicate and easy to
digest, and they can be used for invalids, and persons with a delicate
dig