GRANDMOTHER’S RECIPE FOR “MINCE MEAT”

The day preceding that on which mince meat is to be prepared, boil 5 pounds of beef.  To the well-cooked, finely-chopped meat add 10 pounds of tart apples, chopped into coarse bits; 2 pounds of finely-chopped suet, 2 pounds of large blue raisins, seeded; 2 pounds of dried, cleaned currants, 1/2 pound of finely-shaved citron, 2 tablespoonfuls of cinnamon, 1 tablespoonful of cloves, 1 tablespoonful of grated nutmeg, 1 small tablespoonful of salt, 1 pint of baking molasses, 1 pint of brandy or cider which had been boiled down.  Mix all well together, add more spices, if liked, also juice of 1 orange or lemon.  Place all ingredients in a large preserving kettle, allow the mixture to heat through.  Fill glass jars, seal and stand away until used.  Add more cider, should it he required, when baking pies.

“TWENTIETH CENTURY” MINCE MEAT

Two pounds lean beef (uncooked), chopped fine, 1/2 pound beef suet, shredded.

Put the beef and suet in a large stone jar, pour over it 2/3 of a quart of whiskey.  Let stand covered with a lid for a week, then add 2 pounds large, seeded raisins, 2 pounds Sultana raisins, 2 pounds currants, 1/2 pound citron, juice and grated rind of 2 oranges and of 2 lemons, 1 teaspoonful salt, 1 tablespoon ground cinnamon, 2 grated nutmegs, 1/2 teaspoon ground allspice, 1 pound sugar.  Let stand two weeks, then it is ready to use.  When you wish to bake pies take out as much of the mince meat as you wish to use and add chopped apples, two parts of mince meat to one part chopped apples, and add more sugar if not as sweet as liked.  If too thick, add a little sherry wine and water, mixed.  Fill bottom crust with some of the mixture, cover with top crust and bake.  There must be just enough liquor in the jar to cover the meat, as that preserves it.  This seems like a large quantity of liquor to use, but much of the strength evaporates in baking, so that only an agreeable flavor remains; that is, to those who like liquor in mince meat; some people do not.  Others there are who think mince meat not good unless made with something stronger than cider.  Mince pies made by this recipe are excellent.  This recipe was given Mary by a friend, a noted housekeeper and cook.

A “DUTCH” RECIPE FOR PUMPKIN PIE

Line a medium-sized pie-tin with pastry.  Cover the crust thickly with thinly-sliced, uncooked pumpkin, cut in inch lengths.  Place on the pumpkin 1 tablespoonful of syrup molasses, 1 tablespoonful of vinegar, 1 tablespoonful flour and sweeten with sugar to taste, dust over the top a little ground cinnamon, cloves and nutmeg; cover pie with a top crust and bake in a moderately hot oven.  When baked the pumpkin filling in the pie should resemble diced citron and the pie have somewhat the flavor of green tomato pie. (The vinegar may be omitted and the result be a very good pie.)