stand for five minutes to settle, then loosen
the edges of the custard from the cups with a knife and turn on a
slice of toast and serve with parsley sauce. This is a delicious
luncheon dish.

MEATLESS MINCEMEAT

Place in a mixing bowl

Four pounds of apples, chopped fine,
One pound of peanuts, chopped fine,
One pound of dried apricots, chopped fine,
One pound of dried peaches, chopped fine,
One pound of suet, chopped fine,
Two packages of seeded raisins,
One package of currants,
One-quarter pound of candied citron, chopped fine,
One-quarter pound of candied orange peel, chopped fine,
One-quarter pound of candied lemon peel, chopped fine,
Two tablespoons of cinnamon,
One teaspoon of mace,
One teaspoon of ginger,
One teaspoon of allspice,
One teaspoon of cloves,
One teaspoon of salt,
One pint jar of grape or other preserves,
One quart of molasses,
One quart of cider, boiled for fifteen minutes.

Mix thoroughly and then store in the same manner as for ye olde-tyme
mincemeat.

YE OLDE-TYME MINCEMEAT

Purchase one pound of shin beef and one-half pound of good soup bones,
preferably bones from the chine or rib. Wipe the meat, place it and
the bones in a saucepan and add three cups of boiling water. Cook
slowly without seasoning until the meat is tender. Cool and then pick
the meat from the bones and put all the meat through the food chopper
into a large bowl and add

One pound of suet, shredded fine,
Five pounds of apples, chopped fine,
Grated rind of three lemons,
Juice of three lemons,
One-half pound of candied orange peel, shredded fine,
One-half pound of lemon peel, shredded fine,
One-half pound of citron peel, shredded fine,
One pound of dried or evaporated peaches, shredded fine,
One pound of shelled peanuts, chopped fine,
Two packages of seeded raisins,
One package of currants,
Three level tablespoons of cinnamon,
Two level teaspoons of mace,
Two level teaspoons of allspice,
One level teaspoon of cloves,
One level teaspoon of ginger,
Two level teaspoons of salt.

Mix thoroughly, then place in a deep saucepan

One quart of syrup,
One pound of brown sugar,
One and one-half cups of stock from the meat,
One quart of cider,
One-quarter cup of vinegar.

Bring to a boil and cook for twenty minutes. Pour over the mincemeat
and mix thoroughly. Fill into crocks or jars; cover closely and set in
a cool place, or