If the Mince Meat is to be put in jars and sealed up tight, the hot Mince Meat should be put into pint and quart jars, the jars should be filled up to the brim and the tops screwed down tight immediately.
If the Mince Meat is to be kept in bulk and not sealed up in jars, add ½ pint of good Brandy after the Mince Meat has been cooked and allowed to become nearly cold, stirring the Brandy into the Mince Meat thoroughly and then pack into stone crocks, cover tightly and keep in a very cool place where the Mince Meat will not freeze. This Mince Meat will keep all winter.
The above quantities can be increased or decreased proportionately, according to the total amount of Mince Meat desired at one time.
Dry or concentrated Mince Meat is made same as above, except that dried apples are used instead of fresh apples, and no liquids are added. Wet Mince Meat is better than the dry and will give better satisfaction.
SOUSE
DIRECTIONS FOR MAKING SOUSE.
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First:—Take nicely cleaned Pigs Feet, Pigs Snouts, Hocks, Tails or Ears, and put them in a kettle on a stove, or fire or in a steam jacket kettle.
Second:—Add just enough cold water to entirely cover them.
Third:—Boil until the Meat can be removed from the bones.
Fourth:—Remove the Meat from the bones, and put it back into the water in which it was boiled; then add to this water enough White Wine Vinegar to give it a nice sour taste. The quantity of vinegar will depend upon its strength.