Four pounds of lean boiled beef chopped fine, twice as much of chopped green tart apples, one pound of chopped suet, three pounds of raisins, seeded, two pounds of currants picked over, washed and dried, half a pound of citron, cut up fine, one pound of brown sugar, one quart of cooking molasses, two quarts of sweet cider, one pint of boiled cider, one tablespoonful of salt, one tablespoonful of pepper, one tablespoonful of mace, one tablespoonful of allspice and four tablespoonfuls of cinnamon, two grated nutmegs, one tablespoonful of cloves; mix thoroughly and warm it on the range until heated through.  Remove from the fire and when nearly cool, stir in a pint of good brandy and one pint of Madeira wine.  Put into a crock, cover it tightly and set it in a cold place where it will not freeze, but keep perfectly cold.  Will keep good all winter.

Chef de Cuisine, Astor House, N. Y.

MINCE PIES.  No. 2.

Two pounds of lean fresh beef, boiled and, when cold, chopped fine.  One pound of beef suet, cleared of strings and minced to powder.  Five pounds of apples, pared and chopped, two pounds of raisins, seeded and chopped, one pound of Sultana raisins, washed and picked over, two pounds of currants washed and carefully picked over, three-quarters of a pound of citron cut up fine, two tablespoonfuls cinnamon, one of powdered nutmeg, two of mace, one of cloves, one of allspice, one of fine salt, two and a quarter pounds of brown sugar, one quart brown sherry, one pint best brandy.

Mince-meat made by this recipe will keep all winter.  Cover closely in a jar and set in a cool place.

Common Sense in the Household.

For preserving mince meat, look for CANNED MINCE MEAT.

MOCK MINCE MEAT WITHOUT MEAT.

One cupful of cold water, half a cupful of molasses, half a cupful of brown sugar, half a cupful of cider vinegar, two-thirds of a cupful of melted butter, one cupful of raisins seeded and chopped, one egg beaten light, half a cupful of rolled cracker crumbs, a teaspoonful of cinnamon, a teaspoonful each of cloves, allspice, nutmeg, salt and black pepper.

Put the saucepan on the fire with the water and raisins; let them cook a few minutes, then add the sugar and molasses, then the vinegar, then the other ingredients; lastly, add a wine-glassful of brandy.  Very fine.

FRUIT TURNOVERS. (Suitable for Picnics.)

Make a nice puff paste; roll it out the usual thickness, as for pies; then cut it out into circular pieces about the size of a small tea saucer; pile the fruit on half of the paste, sprinkle over some sugar, wet the edges and turn the paste over.  Press the edges together, ornament them and brush the turnovers over with the white of an egg; sprinkle over sifted sugar and bake on tins, in a brisk oven, for about twenty minutes.  Instead of putting the fruit in raw, it may be boiled down with a little sugar first and then enclosed in the crust; or jam of any kind may be substituted for fresh fruit.