Mix in order given and let stand a few hours before using. (Fills one large pie.)
626.—GREEN TOMATO MINCE MEAT
| 1½ cups green tomatoes chopped | ¼ cup water |
| 1½ cups apple chopped | ¾ teaspoon cinnamon |
| ¾ cup raisins seeded and chopped | ½ teaspoon mace |
| 1 cup brown sugar | ¼ teaspoon clove |
| ¼ cup beef fat melted | ¾ teaspoon salt |
| 2 tablespoons vinegar | ½ cup jelly, fruit sirup, or grape juice |
Mix and cook slowly for one hour. (Fills two pies.)
627.—MERINGUE FOR TARTS AND PIES
| Whites of 2 eggs | ¼ cup granulated sugar |
Beat the whites of eggs very stiff; add sugar gradually, spread over tarts or pies, mounding in the center; put in a slow oven, and bake about ten minutes for tarts and fifteen minutes for pies. If baked slowly, meringue will not settle.
628.—ONE-EGG MERINGUE
| White of 1 egg | 1 teaspoon baking powder |
| ½ cup granulated sugar | ¼ teaspoon extract |
Beat the egg until stiff, add gradually sugar mixed with baking powder, flavor, spread on tarts or pies, and bake in a moderate oven ten minutes.