Apple Mince-Meat.
- 2 lbs. apples—pared and chopped.
- ¾ lb. beef suet—cleared of strings and powdered.
- 1 lb. currants.
- ½ lb. raisins, seeded and chopped.
- ½ lb. sultana raisins.
- ¼ lb. citron, cut into shreds.
- 1 lemon—juice and grated rind.
- 1 tablespoonful cinnamon.
- 1 teaspoonful cloves.
- 1 teaspoonful mace.
- 1 tablespoonful allspice.
- 2 lbs. brown sugar.
- Half-pint best brandy.
- A glass of wine.
- 2 teaspoonfuls salt.
Pack down in a stone jar, with close cover, and keep in a cool place.
Mock Mince-Meat. ✠
- 6 soda crackers—rolled fine.
- 2 cups cold water.
- 1 cup molasses.
- 1 cup brown sugar.
- 1 cup sour cider.
- 1½ cup melted butter.
- 1 cup raisins—seeded and chopped.
- 1 cup currants.
- 2 eggs—beaten light.
- 1 tablespoonful cinnamon and allspice mixed.
- 1 teaspoonful nutmeg.
- 1 teaspoonful cloves.
- 1 teaspoonful salt.
- 1 teaspoonful black pepper.
- 1 wineglass of brandy.
“Mince-pie in summer is a pleasant rarity,” was the remark of a party of hungry travellers, in semi-apology for the fact that every plate made a return journey to the comely landlady, who was dispensing generous triangles of pie. She smiled gratifiedly, but said nothing in reply, until, when the gentlemen had strolled off to the woods with their cigars, she came upon me, seated alone on the piazza, and grew confidential under the influence of that sort of free-masonic understanding housekeepers have with one another, almost at sight.
“I had to laugh,” said the good soul, “when they praised my mince-pies. They’re healthfuller in summer time than the real thing.”
I took down the receipt on the spot from her lips. If any one doubts the merits of the counterfeit, let her do as I did—try it.