Mincemeat.
Three pounds meat (after it is boiled). Four pounds suet, three and one-half pounds raisins, one and one-half pounds currants, one-half pound dried cherries, two nutmegs, and mace to your taste. Four pints white wine, one pint brandy, four pounds brown sugar.—Mrs. M. E. J. B.
Mincemeat.
Six cupfuls beef, twelve cupfuls apples, three cupfuls sugar, two cupfuls molasses, two cupfuls butter, two pounds raisins, one quart cider, three tablespoonfuls cinnamon, two tablespoonfuls allspice, two nutmegs.
Mincemeat.
Two pounds lean fresh beef, boiled and chopped. Two pounds beef suet chopped fine, four pounds pippin apples, two pounds raisins stoned and chopped, two pounds currants, one-half pound citron, two grated nutmegs, one ounce powdered cinnamon, one-half ounce each of cloves and mace, two large oranges, one teaspoonful salt, one quart brandy, one quart wine, one wineglass rose water.
Cream Pie.
One quart morning's milk, 1 cupful sugar, yolks of six eggs, three tablespoonfuls sifted flour. Boil twenty minutes, after seasoning with nutmeg, wine, and vanilla or lemon. Have rich pastry already baked, in deep pie plates. Fill with the above mixture and bake. Make a méringue of the whites and some sugar, pour over the pie, and set it in the stove again to brown.—Mrs. T.
Cream Pie.
One half pound butter, four eggs, sugar and nutmeg to taste, two tablespoonfuls flour well mixed with milk. Pour over it one quart boiling milk, stir all together and bake in deep dishes.—Mrs. A. B.