te.

COLESLAW

Shred the cabbage fine and then chop one green pepper. Place in water
to crisp. Make a mayonnaise dressing by placing on a plate

Yolk of one egg,
One teaspoon of mustard,
One-half teaspoon of paprika,
One teaspoon of sugar,
One teaspoon of vinegar.

Work to a smooth paste and then add the oil slowly at first and then
faster until all the oil is thoroughly incorporated, beating it quite
hard. Add the salt to taste. Now add the vinegar to reduce to desired
consistency; then drain the cabbage, turn on a cloth and let dry
before pouring over the dressing. Use three-quarters cup salad oil.

MINCE PIE

Two cups of flour,
One-half teaspoon of salt,
One teaspoon of baking powder,
Two teaspoons of sugar.

Place in a mixing bowl and then sift. Now rub three-quarters cup of
shortening and mix to a dough with about six tablespoons of water.
Divide the dough, then roll out and cover a pie plate. Use one and
one-half pounds of mincemeat to fill. Cover with a crust and then wash
with beaten egg. Bake in a moderate oven for forty-five minutes.

NOTE.--To wash the pie use one-half of beaten egg, using the balance
in the chicken filling.

You know there is a great little story told about the pie-loving New
Englanders, and as the story goes, there are only two kinds of pie,
namely, "'Tis mince and 'tain't mince." So, as Grandma Perkins says,
"This is all mince."

HOW TO PREPARE THE MINCE

Twelve medium-sized apples,
One-half pound of candied citron,
One-half package of seeded raisins,
One pound of shelled peanuts,
Three-quarters pound of suet,
One pound of dried peaches,
One lemon.

Put all through the food chopper and then place

One quart of syrup,
One pound of brown sugar,

in a preserving kettle and bring to a boil. Cook for ten minutes and
then add the prepared fruits and suet that have been put through the
food chopper and add

One package of seeded raisins,
One tablespoon of cinnamon,
One teaspoon of ginger,
One teaspoon of cloves,
One-half teaspoon of allspice,
One-half teaspoon of nutmeg,
One-half teaspoon of salt,
Three-quarters cup of strong cider vinegar.

Stir to mix thoroughly, then cook for ten minutes. Cool and then fill
into fruit jars. Pour one tablespoon of salad oil on top; adjust the
rubber and lid and seal. Process in hot water bath for twenty minutes
and then cool and store.

This mince will be found to be m