Mrs. N. L. Hillard

For ten pounds of peaches take five pounds of light brown sugar, one
ounce whole cloves, one ounce cinnamon stick and one pint vinegar; let
it come to a boil and pour over the peaches; let stand until next day;
pour off liquid; reheat and pour over fruit again; the third day reheat
the liquid and put in the peaches, a few at a time, and boil; then put
in jars and seal.

ROSE APPLES

Mrs. C. E. Jones

Peel and core six small apples. Put into a saucepan with one cupful of
sugar, one and one-half cups of water and five cents worth of red
cinnamon drops. Boil gently until apples are tender and a pretty pink
color. Remove carefully to a dish and let the syrup continue boiling
until it jellies. Pour over the apples. Serve as a garnish or in glass
sherbet cups and top with whipped cream.

MINCE MEAT

Mrs. T. B. Orr

One-half beef tongue chopped fine; six large sour apples; one quart of
wine; one cup molasses; juice of one large orange and grated rind; two
lemons, that is, juice and grated rind; two pints granulated sugar; one
pint currant jelly; two tablespoonfuls cinnamon; one tablespoonful salt;
one-half teaspoonful black pepper; two nutmegs; one large cup suet
chopped fine, cooked; two pounds seeded raisins; one cup chopped citron;
brandy enough to make moist. Use cold, strong coffee if brandy is
objectionable.

MINCE MEAT

A. E. Loring

One quart bowl each of chopped lean beef and of chopped apples; two
quinces chopped fine; one-half bowl each of suet and molasses; one and
one-half bowls each of brown sugar; raisins; currants; one-half bowl of
candied lemon and orange peel chopped fine; one-half bowl of citron
chopped fine, grated rind and juice of two lemons; one glass jelly; one
pint of boiled cider; one pint of sweet cider; four level teaspoonfuls
cinnamon; one level teaspoonful cloves; one-third teaspoonful white
pepper; three teaspoonfuls salt and one grated nutmeg. Allow meat to
cool in the water in which it was cooked; remove all membrane from suet
and cream it with your hand; chop meat, add suet, apples, quinces,
molasses, sugar, raisins, currants, orange and lemon peel, citron, lemon
juice, jelly and cider; heat gradually and let it simmer three hours.
When cool add the spices and if desired, brandy to taste.

MINCE MEAT

Mix together one cup chopped apples; one-half cup raisins, seeded and
chopped; one-half cup currants; one-fourth cup butter; one tablespoonful
molas