COOK BOOK 63

Miscellaneous

Mince Meat
2 Ib. boiled lean beef, when cold chop fine, 1 Ib. suet
minced to a powder, 2 Ibs. sultana or seedless raisins, 5 lbs. of
juicy apples pared and chopped, 2 lbs. currants, % lb. citron
chopped, 2 tbsps. mace, 3 tbsps. cinnamon, 1 tbsp. all-spice, 1
grated nutmeg, 1 tbsp. fine salt, 3 lbs. brown sugar, 2 qts.
sweet cider. This will keep all winter—Mrs. S. G. Muirhead.

Aunt Mary’s Mincemeat

3 lbs. best apples, 1% lb. raisins, 1%4 lbs. brown sugar, 1
lemon, rind and juice, 1 orange, rind and juice, % tsp. salt, 2
Ibs. currants, % lb. candied peel, 4 lb. blanched almonds (may
be omitted), half pint of sweet cider, apple juice or any fruit
juice, 1 tsp. cloves, 1 tbsp. each mace and cinnamon. Mix
apples, peeled and chopped fine, chopped raisins, currants,
candied peel, suet, 1% Ibs., rind and juice of lemon and
orange, almonds, cut fine, spices, salt, sugar and fruit juice or
cider. Mix thoroughly together, pack in sealers or a large

stone crock and let stand for several weeks before using.
—Eva Crawford.

Green Tomato Mincemeat

2 lbs. raisins, 3 lbs. green tomatoes, 3 lbs. apples, 1% c.
white sugar, 2 c. brown sugar, 2 tbsps. molasses, 1% c.
chopped suet, 1 lb. butter, 1 tsp. nutmeg, 1 c. vinegar, 2
oranges. Slice tomatoes and let stand over night with 2
tbsps. salt, drain and rinse. Put-tomatoes, oranges and apples
through chopper. Add other ingredients and boil until clear.
about 2 hours. —Miuldred Crawford.

Canned Pork and Beans
9 or 10 lbs. white beans, 3 or 4 lbs. pork, 4 tins tomato
catsup, 3 tbsps. w. sugar, 2 tbsps. salt, 3 tbsps. mustard. Soak
beans over night in soft water. Cook until they begin to
soften, add sugar, salt and mustard mixed in a little cold
water, add catsup and pork pieces. Put in waterbath for three
hours. —M. Coleman.

Tomato Soup
1 pk. ripe tomatoes, 1 bunch celery, 4 onions, 1 c. butter,
34 c. bread flour, %4 c. white sugar, 4c. salt, 4 tsp. cayenne.
Boil vegetables. Put through sieve. Add other ingredients and
boil 3 mins. Bottle hot in sterilized jars. When wanted for
use, use equal amount of milk or water and heat to boiling
point. —M. Coleman.