The New century cook book

Two pounds boiled beef chopped fine, twice as much tart apples chopped, one pound seeded raisins, one-half pound citron cut fine, one-eighth pound candied orange peel chopped, one pint canned cherries, one pint canned peaches, one-half pound brown sugar, one pint molasses, one quart sweet cider, one-half tablespoon salt, one-half tablespoon pepper, one-half New Century Cook Book. tablespoonful mace, cloves and allspice, two tablespoonfuls cinnamon, one grated nutmeg. Mix and cook thoroughly. This will make four quarts. Mrs. E. C. Chapman. Mince Meat. Four pounds meat chopped fine, six pounds raw will make four pounds cooked, three pounds suet, eight pounds apples, four pounds raisins, four pounds currants, five pounds sugar, one pound light brown, one pound citron, three pints cider, one spoonful each kind of spice, one dessert spoonful salt. Mince Meat. Six pounds of beef and six pounds of apples chopped fine, four pounds of brown sugar, two of citron, three of raisins, three of currants, one of suet, two quarts of boiled cider, three lemons, grated rind and juice, half a cup of salt, two nutmegs, two tablespoonfuls of ground cloves, cinnamon and allspice, mix together and let it come to a good boil. When used add sweet cider enough to make quite moist. Miss Prickett. Mince Meat. Two pounds chopped meat, one pound suet minced fine, five pounds chopped apples, two pounds raisins seeded and chopped, two pounds sultana raisins (small raisins), two pounds currants, three-fourths pounds citron cut fine, two tablespoons cinnamon, one tablespoon powdered nutmeg, two tablespoons mace, one tablespoon cloves, one tablespoon allspice, one tablespoon salt, two and one-fourth pounds brown sugar, one quart cider. Do not cook. Mrs. George A. Gilbert. Mince Meat. Two pounds of beef suet chopped fine, three pounds of apples peeled and chopped, two pounds of currants washed and dried, one pound of raisins seeded and chopped fine, one pound of sultanas, two pounds of sugar, one pound of candied citron, orange and lemon peel cut in small pieces, the juice of four oranges and two lemons with the peel of one chopped fine; add ground mace and allspice, each a small teaspoonful; mix all well together, put in a stone jar, and closely, covered. Keep in a cool place. Mrs. A. J. O'Leary. New Century Cook Book. ##3 MEMORANDA New Century Cook Book. <*■ n\ ^ $ ti\ n\ i\ * wt \ /f v /f \ i\ \ /f \ <\\ <\ \ i\\ i\\ i\\ i\\ f i f\ \ f)\ i\\ »i\ H(\ >\\ f\\ t \ t\\ f\\ m\ i\\ /f \ i\\ i\\ /f \ Toothsome Delicacies P*» £ 1* ili ifc v4r \k ik \i> »i/ »*> vi/ ii/ ifc vi/ »fc \fc \*/ £ vi* ife \*/ vl/ \fc \*/ \b vi/ \fc ifc \^»i/\i/\^U<vfc(\l/^> " I always thought cold vituals nice: My choice would be vanilla-ice."— Oliver We/idell Holmes. ICE CREAJVI RfiD SHERBETS. Ice Cream One pint good rich milk, two or three eggs, one cup sugar, scant half cup flour; boil twenty minutes in double boiler; strain in sieve or milk strainer; when cold add a pint of cream and a pint of milk; more sugar to taste; flavor with vanilla. This makes a half gallon or more. Mrs. Eastwood. Caramel Ice Cream.