Kirmess cook book

of six lemons, one and a half pints cider three pints good brandy, three pints cherry wine, from six to seven tablespoons brown sugar, three nutmegs, three tablespoonfuls cinnamon, three tablespoonfuls cloves, one teaspoon mace, three pints melted butter, one cup vinegar, a little salt and pepper. Boil the cider, fruit, spices, vinegar and butter together, and turn over the meat and apples, and when cool put in the liquors. MINCE PIE. Mrs- Oliver R. Blanchard. To about seven pounds of beef take four pounds of suet, cut up the suet and try it out carefully, then run it through a gravy strainer into the kettle you make the mince meat in. Set the kettle on the edge of the stove where it will keep warm, then add the chopped beef and some of the water it was boiled in. After being boiled down to a small quantity, stir thoroughly, then add two quarts sweet cider, salt and sugar to taste and equal quantities of mace, cinnamon, cloves and nutmeg. Lastly put in four pounds stoned raisins, four pounds currants, well washed, a pound of chopped citron (some like candied orange peel and nuts), and last of all wine and brandy. If you want rich pies, take equal parts of the chopped meat and chopped apples. Keep the mince meat in a stone crock in a dry cool place, aiid add the apples when you make the pies. MINCE MEAT. Mrs, F, W. Eveleih. Six pounds of lean tender beef, boil until it drops apart and chop fine; add two pounds of currants, three jjounds of seeded raisins, one and a half pounds of Suet; remove skin, chop fine; and also a half pound of chopped citron, and chop half as many apples as beef; a half cup of salt, one tablespoon of powdered clove, cinnamon, allspice, two grated nutmegs, five cups of sugar and three cups of molasses. Let the liquid in which beef is cooked stand overnight, remove fat from top and add two quarts of liquor to above ingredients. Let all simmer for twenty minutes, then add one pint of brandy, one quart of sherry and place in jars to use as desired. MINCEMEAT. Mrs, Charles Oilchrist, Hoboken. One bowl of suet, one bowl of chopped, seeded raisins, one bowl of currants, one bowl of lean beef, minced, one bowl of sugar, one-half pound of candied peel, one grated nutmeg, one-fourth spoon of ground allspice, one-fourth spoon of ground cloves, one cupful or more of brandy. As it keeps longer without apples, do not put them in until just about the time to use it. The apples will keep two or three weeks, however. Mix thoroughly. Take the quantity you want to use and put as many chopped apples with it as you have other ingredients. MINCE PIES WITHOUT MEAT. Mrs. James Fleming- Two pounds stoned raisins, chopped fine, two pounds currants, one-half pound citron, chopped fine, two quarts of sour apples, finely chopped, one teaspoon of cinnamon, two teaspoons ginger, a pinch of salt, one cup of molasses, two and a half cups of sugar, sherry wine and brandy to moisten thoroughly. MOCK MINCE PIE. Mrs. Stauffien, Providence, R.I. One cup of bread crumbs, one cup of chopped raisins, one cup of boiling water, one-half cup of molasses, one-half cup of vinegar, two tablespoonfuls butter, spice and brandy to taste; boil all together before filling pies. CHERRY PIE.