Thanksgiving Mince Meat

One of the best and richest of mince meats is this, that has been in constant use in one family for more than a generation.

Chop fine in a meat chopper three pounds lean, tender cooked beef. The meat may be of roast beef or beef's tongue, which is used for the richest form of mince meat, or it can be from the round of beef, which is quite good enough for this purpose. Add to the meat a pound and a quarter of suet,freed from strings and chopped fine, six pounds tart apples, Spitzen-bergs or nice Greenings, chopped in coarse bits; six pounds sugar, one pint molasses, four pounds seeded raisins, three pounds currants, well washed and thoroughly dried, one-half pound citron shredded fine, three pints sweet cider, three pints boiled cider, one quart of the stock in which the meat was cooked, three tablespoon powdered cinnamon, two tablespoon-fuls each of salt and powdered cloves, one teaspoonful each white pepper, mace, allspice and nutmeg, three pints tart jelly, and as much more juice of preserves or jelly as the housekeeper may elect. Rose water may be added at the last if desired, and a quarter of a pound each candied orange or lemon peel are an improvement. Chopped prunes are another excellent addition, as also cold coffee or any fruit juices that have commenced to ferment, but not moldy. This mince meat may be scalded or packed away in glass jars without cooking, its richness insuring its keeping. This should be allowed to ripen at least two weeks before using, and will last the average sized family from Thanksgiving until late spring. - John Langowsky, Fray Marcus Hotel, Williams, Ariz.

Mince Meat

Two quarts chopped meat, four quarts apple, two quarts sweet cider, one quart molasses, four teacups of sugar, two tablespoonfuls salt, two teaspoons pepper, seven teaspoons each of cinnamon and cloves, four nutmegs, two pounds raisins. Mix well, cook two hours, add one pint sweet cider. - Mrs. George A. Coles, Middletown, Conn.

When making your mince meat put in a few quinces, finely chopped.

Mince Meat

Take five or six pounds of scraggy beef - a neck piece will do - put it to boil in water enough to cover. Take off scum that rises when it reaches boiling point. Add hot water from time to time until it is tender. Then remove lid, salt, let boil until almost dry, turning the meat over in the liquor. Take from fire, let stand over night to get thoroughly cold. Pick gristle or stringy bits from the meat, chop very fine, mincing at the same time three pounds of nice beef suet; wash and dry four pounds of currants, four pounds of raisins; slice thin one-half pound of citron, six quarts of good tart cooking apples. Put in a large pan together' with two ounces of cinnamon, one of cloves, one of ginger, four ground nutmegs, the juice and grated rinds of two lemons, one tablespoon of salt, one teaspoon of pepper, two pounds of sugar. Put in a porcelain kettle one quart of good boiled cider, one quart of nice molasses, a good lump of butter. Mix well with other ingredients, let boil ten to fifteen minutes . Pack in jars when cold. Pour molasses an eighth of an inch in thickness, and seal. This will keep for months. If not moist enough add a little hot water. - Mrs. J. H. Copeland, Point Richmond, Calif.

Mince Meat

Four pounds ground beef (cook), three pound sugar, one pound citron, two pounds raisins, four pounds currants, two ounces cinnamon, one ounce cloves (ground), two ounces allspice, one and one-half gallons cider. - W. A. Field, Williams, Ariz.

Recipe For Mince Meat

Two pounds of meat, one pound beef suet, three pounds of sweet apples, three pounds of sour apples, four pounds of raisins, two pounds of currants, one pound of citron, one-half pound of lemon peel, one tablespoonful salt, one teaspoonful pepper, one tablespoonful ground cloves, one tablespoonful nutmeg, one tablespoonful mace, one tablespoonful allspice, two tablespoonfuls cinnamon, three pounds brown sugar, two quarts sweet cider, one quart boiled cider, one quart currant juice, one quart cherry juice. Mix all together in a large kettle and let it come to a boil, then seal, and it will keep for years. - Mrs. Gus Jakle, Flagstaff, Ariz.

Mince Meat

One pint bowl of meat chopped fine, two pint bowl of apples, one quart boiled sweet cider, one and one-half cups of molasses, one bowl of sugar, one pound of currants, one pound of raisins, one teaspoonful of salt, one teaspoonful of cloves, two teaspoonfuls of cinnamon, two teaspoonfuls of allspice, one teaspoonful of nutmeg. Let this mixture come to a boil. - Mrs. W. Patterson, Williams, Ariz.