In order to be sure that the fowl will be sufficiently tender, remember to steam it ahead of time.

CRANBERRY JELLY

Wash one pint of cranberries; then drain and place in a saucepan.  Add three-quarters cup of water.  Cover and cook until soft; then rub through a fine sieve.  Add two cups of brown sugar and bring to a boil.  Cook for ten minutes and then pour into small custard cups to mould.

SWEET POTATO PONE

Wash and then boil one-quarter peck of sweet potatoes.  Cool and remove the skins.  Place in a bowl and mash, seasoning with

  One-half teaspoon of nutmeg,
  One and one-half teaspoons of salt,
  One-half teaspoon of pepper,
  Two tablespoons of butter.

Grease a baking pan well; then dust with flour and spread the prepared sweet potatoes in the pan about one inch thick.  Sprinkle the top thickly with nutmeg and place one tablespoon of butter over the top in tiny dots.  Bake in a moderate oven for twenty-five minutes.  Remove from the oven and let stand for five minutes.  Cut into squares and lift with a cake turner to a hot plate.

COLESLAW

Shred the cabbage fine and then chop one green pepper.  Place in water to crisp.  Make a mayonnaise dressing by placing on a plate

  Yolk of one egg,
  One teaspoon of mustard,
  One-half teaspoon of paprika,
  One teaspoon of sugar,
  One teaspoon of vinegar.

Work to a smooth paste and then add the oil slowly at first and then faster until all the oil is thoroughly incorporated, beating it quite hard.  Add the salt to taste.  Now add the vinegar to reduce to desired consistency; then drain the cabbage, turn on a cloth and let dry before pouring over the dressing.  Use three-quarters cup salad oil.

MINCE PIE

  Two cups of flour,
  One-half teaspoon of salt,
  One teaspoon of baking powder,
  Two teaspoons of sugar.

Place in a mixing bowl and then sift.  Now rub three-quarters cup of shortening and mix to a dough with about six tablespoons of water.  Divide the dough, then roll out and cover a pie plate.  Use one and one-half pounds of mincemeat to fill.  Cover with a crust and then wash with beaten egg.  Bake in a moderate oven for forty-five minutes.

Note.—­To wash the pie use one-half of beaten egg, using the balance in the chicken filling.

You know there is a great little story told about the pie-loving New Englanders, and as the story goes, there are only two kinds of pie, namely, “’Tis mince and ’tain’t mince.”  So, as Grandma Perkins says, “This is all mince.”

HOW TO PREPARE THE MINCE

  Twelve medium-sized apples,
  One-half pound of candied citron,
  One-half package of seeded raisins,
  One pound of shelled peanuts,
  Three-quarters pound of suet,
  One pound of dried peaches,
  One lemon.