stoned raisins, 1 pound finely cut citron, 1 pound sugar, 1/2
teaspoonful salt, the juice and a little grated rind of 2 oranges,
the juice and grated rind of 1 lemon, 1 pint cider, 1/2 pint brandy, 1/2
pint sherry wine, 1 teaspoonful ground cloves, 1 teaspoonful
cinnamon, 1 teaspoonful mace, 1 grated nutmeg and 3 pounds finely
chopped apples; mix all the ingredients well together and use;
sufficient for 6 good sized pies. If this mince meat, is to be kept
for any length of time omit the apples and fill the mince meat into
glass jars; close tightly and keep them in a cool place. It will
then keep all winter. When wanted to make pies of take 1 jar at a
time and mix the mince meat with an equal portion of chopped apples;
line 2 pie plates with rich pie crust, fill them with the mince
meat, cover with same crust as directed (see Directions for Pies),
cut a small opening in center and one on each side of upper crust
and place the pie in a medium hot oven to bake; when done remove it
from oven and pour a little good brandy in center, sides and
openings and serve warm. Mince pies will keep in a cool place for
two weeks, but they should always be put for 10 or 15 minutes in the
oven to heat through before serving. For a large quantity of mince
meat put 8 pounds beef off the round in a kettle of boiling water,
add 1 tablespoonful salt and boil till tender; when done remove the
kettle from the fire and set aside to cool; then take out the meat,
remove all skin, fat and hard part and chop the meat as fine as
possible; then weigh the chopped meat and take for each pound the
same ingredients as in above recipe; put it away in well closed jars
without the apples.

672. +Mock Mince Pie.+-- 3 finely rolled soda crackers, 1 cup well
washed currants, 1/2 cup stoned raisins, 1/2 cup finely cut citron, 1/2
teaspoonful ground cloves, 1 teaspoonful cinnamon, 1/2 grated nutmeg,
1/2 teaspoonful salt, 1 tablespoonful butter, 1/2 cup sugar, 1/2 cup
molasses, 1/2 cup brandy or wine, the juice of 1 orange and a little
grated rind, the juice and grated rind of 1/2 lemon and 1/4 pound dried
apples; wash and stew the dried apples till tender; add the 1/2 cup
sugar and sufficient boiling water to make 3 cupfuls stewed apples;
set aside to cool; then mix them first with the rolled soda
crackers, by degrees with all the other ingredients and use as
directed for pies; sufficient for 3 medium sized pies or 2 large
ones. A good plan is to leave a small