MINCEMEAT
During the Xmas holidays open house was kept by the barons and knights of the early days. Great festivities and merrymaking was the order of the time. The great fête took place on Xmas day. On that day the mistresses of the households vied with each other in a friendly rivalry with their dishes of mutton pie.
The mutton pie, as it was known in 1596, is the mince pie of to-day. It was also known by the name of Xmas pie or shredds. In Herrick's time it was considered vitally important to put an armed guard to watch the Xmas pies, lest some sweet-toothed rascal purloin them and then there would be no pies to grace the feast. As ever in warring lands, food commodities were scarce and expensive and accordingly considered a great luxury.
MINCEMEAT
Mincemeat may now be prepared for the holidays; and if kept in a cool place it will have sufficient time to blend and ripen. Here are some inexpensive recipes:
One-half cup of suet,
One-half cup of grated carrot,
Six cups of apples, chopped fine,
Two cups of raisins, chopped,