MOCK MINCE PIE

One teacupful of grated bread or cracker crumbs, one teacupful of raisins, one and one-half teacupfuls of brown sugar, one-half teacupful each of molasses and vinegar, three cupfuls of hot water, butter size of an egg; spice to taste. Three pies. The syrup left from sweet crabapple or peach pickles is nice to use for these pies. Mrs. H. H. Todd.

MINCE MEAT— No. 1.

Five pintbowlfuls minced meat, one-half tongue, one piutbowlful of suet, ten pintbowlfuls of apples, four pintbowlfuls of boiled cider, one pintbowlful of vine- gar, two pintbowlfuls of New Orleai:s molasses, four pintbowlfuls of sugar, four lemons, juice and rind, three tablespoon fuls of cinnamon, two tablespoon fuls of all- spice, one tablespoonful of cloves, one nutmeg, one heap- ing tablespoonful of salt, one teaspoonful of pepper, three pounds of stoned raisins, three pounds of currants, one pound of citron, one cupful of brandy. If not moist enough, add water in which the meat was boiled. When baking, add a good teaspooniul of butter to each pie.

Mrs. T. J. Cunningham.

MINCE MEAT— No. 2.

Take five pounds of lean meat, boil, chop fine, with three pounds of suet ; seed four pounds of raisins, pick and wash four pounds of dried currents, slice a pound of citron, chop four quarts of apples ; put in a sauce

150 THE GOOD CHEER COOK BOOK.

pan, with a tablespoonful each of ground cinnamon and nutmeg, a teaspoonful each of ground cloves, allspice, ginger and white pepper, with the juice of two lemons and two and one-half pounds of sugar; pour overall one and one-half quarts of cider, one pint of molasses and a teacupful of melted butter ; let come to a boil ; bake in a rich crust. Mrs. E. C. McCohd.

MINCE MEAT— No. 3.

Two bowlfuls of lean meat, four bowlfuls of apples, one bowlful of suet, one bowlful of currants, two bowl- fuls of raisins, four bowlfuls of sugar, one bowlful of molasses, one bowlful of vinegar, one bowllul of boiled cider, one pound of citron, one nutmeg, three table- spoonfuls of cinnamon, two tablespoonfuls of cloves, one tablespoonful of allspice, three tablespoonfuls of salt, juice of two lemons. Boil all together.

Mrs. Will Squires.

MINCE MEAT— No. 4.

Six pints of meat, chopped fine, twelve pints of apples, seven pints of vinegar, two pints of molasses, twelve pints of sugar, six pints of raisins, four pints of English currants, one-half cupful of brandy, two pints of suet or one pint of butter, two nutmegs, twenty table- spoonfuls of cinnamon ; ten tablespoonfuls of cloves, ten tablespoonfuls of allspice. This will make five gallons. Mrs. A. Hofkmax.

MOLASSES APPLE PIE— (Yankee).

Slice tart-apples thin, sweeten with half New Orleans molasses and half brown sugar (about one-half cupful

THE GOOD CHEER COOK BOOK. 151

of molasses), a little butter, cinnamon, a pinch of salt, a teaspoonful of water and enough flour sprinkled over to thicken the juice ; tuck the crust under very snugly and bake slowly at first. It takes longer to bake than with all sugar.

Mk8. F. a. a. Robertson.

ORANGE PIE— No. 1. Beat to a cream a teacupful of powdered sugar and one tablespoonful of butter, add beaten yolks of three eggs, then the juice and rind of two oranges, one tea- spoonful of cornstarch ; beat all together ; lastly, stir in lightly the whites beaten to a stitt' froth. Bake with one crust. Mrs. F. C. Ahms.

ORANGE PIE— No. 2.

Milk for one pie, three eggs, one-half cupful of sugar, one tablespoonful of .corn starch (large), one orange ; save the whites for the top of the pie ; beat the yolks of eggs ; put in the one-half cupful of sugar and the juice and grated rind of orange ; put the milk on the stove with the corn starch ; let it come to a boil, then add it to eggs, sugar, and orange. Bake with one crust.

Mrs. B. D. \\\.yj^.

PIE-PLANT PIE— No. 1.

Stew the pie-plant, sweeten, add grated rind and juice of one lemon and yolks of two eggs. Rake and frost like lemon pie.

PIE-PLANT PIE— No. 2.

Mix one-half teacupful of white sugar and one heaping teaspoonful of flour together; sprinkle over

152 THE GOOD CHEER COOK BOOK.

undercrust ; then add the pie-plant, cut up fine ; sprinkle over this another one-half teaeupful of sugar and heaping teaspoonful of flour. Bake in a slow oven three quarters of an hour. Mrs. M. A. Lysaght.

PIE-PLANT PIE— No. 3.

Cut up your pie-plant, ])Our boiling water over it and let stand while you are preparing the crust; then pour off the water, and to each pie put one cupful of sugar, with an egg beaten in ; add a piece of butter.

Mrs. a. J. Bate.