The daily morning journal and courier., 1903-12-14

better and richer maQe or roast Dee1, but this is not necessary. The round of beef boiled till tender is considered by most people to be quite good enough for this purpose, but a beefs tongue is used for the richest and most delicious form of mince meat. The best apples are the Spitzenbergs or well favored green
 ings," but any fine favored, tart apple may be used Two quarts of apples, chopped in coarse bits, are necessary for two and a half pounds of meat. Add about half a pound of the best beef suet, chopped very fine. By measure there should be two-thirds of apple, ! one-third of lean meat, and about one fifth or one-foUrth as much suet as there is meat. Mix the chopped apples, meat and suet together in porcelain lined kettle, and add to them the juice and yellow rind of a large lemon,. the rind being chopped fine and entirely freed from the inner white skin. Add also two pounds of entrants and two and half pounds of raisins. One and half pounds of the raisins should be chopped fine, but the remaining pound can be used whole, the seeds being re- moved. A quarter of a pound each of lemon and orange peel and half a pound of citron, shredded, can be added to the mince meat if desired, and many excel lent housekeepers who have preserved strawberries, cherries, plums or almost any preserves, that have begun to fer ment but are not mouldy, add them in the proportion of quart to the Quan- tity given. Add to the mixture a quart of sweet cider boiled down until re- duced about one-half, and sweeten the mince meat thoroughly. the amount of sugar being regulated by the sweetness of the cider. Season with two tea spoonfuls of powdered cloves and a ta- blespoonful each of powdered cinnamon, nutmeg and mace, with about table spoonful of salt; cook for about half an hour, and add a cupful or more of cider, if ieeded. This should be put in boiling hot, and preserved fruit juice which has begun to ferment may be used irl- stead of it. &
 When the mince meat is ready to take up. put it in a stone crock and set it i the open air, uncovered, to cool as quickly as possible. When thoroughly chilled, set it away in an ice-cold place and let it ripen for at least two weeks before using. If the mince meat freezes it will be all the better for it. Good mince meat should keep as long as three months. When there is danger of it fermenting, let it boil up again quite i thoroughly.
 Another rule for mince meat, one which comes from an excellent New England housekeeper, calls for one pint bowl of chopped meat and two pint bowls of chopped apples. This house. keeper uses the round of beef, which she boils, but not long enough to take out all the strength. The water the meat is boiled in she uses to moisten the imince meat. One pound of raisins should be added to every two pint bowls of meat, half the raisins being chopped and the remainder added whole. Allow one-sixth as much suet as there is meat, and add to the mixture both the melted fat and what remains of the slet, which must be chopped fine. Boil the ninee meat for about twenty minutes, and add sweet cider if tits found to be too dry. >...
 Mock naince meats are sometimes more expensive than the genuine arti- ele, and are nothing more than nr- wholesome ''inesses'' of cracker crumbs, moiasses, cider and butter,t with a sprlnkling of fruit and spices A whole some and inexpensive mince meat, which is yet not a mock mince, but in it's way as excellent as any other, may, however, be made from green tomatoes. To four quarts of green tomatoes, chopped very fine. add three pounds of brown sugar and the yellow rind and juice of two lemons. the rind being chopped in fine bits and entirely freed from the white inner eslsir. Stir the mixture in q porcelain lines kettle over the fire, and season it with a table spoonful each of cinnamon, salt and all- spice, a teaspoonful of cloves and half a grated nutmeg. Let 1t boil thoroughly for an hour, or until it has boiled down to one-half it's original bulk, stirring of ten so that it will not burn. Then add a pound of surrants and pound and a half of seeded raislns. Boil one or two houres longer, or until the mixture is quite thick. Then take 1t up and set it outdoors to cool quickly. If the nainee meat is to be kept for any length of time it should be sealed up in glass jars and set away in dark, cold place.
 Mince pies should be baked in the richest kind of crust. The top layer should be of puff paste, and deep slash es should be cut in it to let out the steam. Add a tablespoonful of brandy to the minee meat in each pie (the pies made of green tomato mince meat, as well as of the others), and add to each one also the grated rind of 8 lemon. Scatter 6 few fresh raisins over each pie before putting on the top crust.
 The alcohol in the brandy or cider