Show THE THAE COOKS NOOK T take ake time by the forel forelock ocl ant anil make your mince meat now while you have leisure seal it up tip then feell feal wealthy and wise when you open it later to make dreamless mince pies for your dinners making mince melt meat pies never was a thankless than klez s task it is no 0 longer a weary alle ne most alost of tire the labor involved was in it candying and slicing the citron and fruit peels now citron orange and lemon peel may bo be bought already candied and sliced conveniently con put up in packages that contain conti in a 1 pound just the right amount for most recipes the size of the peel slices has been carefully tested to meet the require of the cook so it may be popped light into the mince meat without further preparation the currants and the raising for the mince meat need not be washed it if the packaged variety Is used canned cranberry sauce may be bought already strained the salted or sugared cookin cooking wines are available for those who demand the traditional flavoring really the only work left to mince meat is in grinding the ond and any clever housewife can call persuade her meat retailer to to do that for her property properly made mince pies eaten with reasonable discretion are genuinely genuth dreamless but if you prefer omit the meat and make minced fruit pie you may still andul indulge e your fondness for the old time flavor and all test lest secure in the knowledge that you are eat in ing wholesome fruit and fruit penis traditional mince meat 1 1 11 ill lean ali F kcf K cf ef 12 ib suet A pk ral sil ceded 14 12 seedless less raisins ib ab currants 2 pigs candae citron I 1 pk 0 orange r peel kieel I 1 lemon peel 3 cups sweet cider 1 cups sugar 2 taps salt aalt 3 lbs lb apples chopped 2 taps cinnamon J s tsp asp allspice I 1 is UP nutmeg 13 1 3 cup clip lemon juice 7 oz cz can cranberry sauce 1 cup nut meats I 1 cup clip cooking sherry run beef and suet through food chopper place in a deep kettle with the dried and candied fruits the sugni salt and cider simmer tor for about 30 20 minutes add all remaining ingredients except nut meats and making cooking wine cook slowly until thick add nuts and wine pour boiling mixture into sterilized glass jars slakes three buirts quirts qu virts ts modem mince meat bleat 2 ills ibs i 11 A ib suet I 1 lb ib seeded raisins ill ib currants 2 pigs slice cattron cit tron I 1 ib brown sugar I 1 tsp asp salt I 1 tsp asp cinnamon cinnaman 1 qt cider or grape juice I 1 tsp asp mace or nutmeg juice and rind of 1 lemon 31 3 1 4 cup blanched almonds cup cooking sherry chop apples suet and raisins raising place in a large saucepan with currants citron sti sugar g ar S salt a I 1 t a and nd cider simmer for about one halt half hour add the spices lemon juice and grated rind and cook slowly until thick remove front from the heat and add chopped almonds land wine mediterranean minced fruit 34 3 4 cup seeded raisins 1 ot or |