MINCE MEAT

2 lbs. fresh lean beef, boiled and chopped fine when cold 1 lb. suet, chopped very fine 5 lbs. chopped apples 1 lb. seeded raisins 2 lbs. currants 3/4 lb. sliced citron 1-1/2 teaspoons cinnamon 1 grated nutmeg 2 tablespoons ground mace 1 tablespoon ground cloves 1 tablespoon allspice 1 tablespoon fine salt 2-1/2 lbs. brown sugar 1 qt. sherry or boiled cider 1 pt. brandy or grape juice

Mix all ingredients thoroughly.  Pack in jars.  Store in cold, dry place.  Allow to stand 24 hours before using.

RHUBARB PIE

2 cups cut rhubarb 1 cup sugar 1 tablespoon cornstarch 1/4 teaspoon salt

Cut off root, stem ends and peel; cut into small pieces; put into deep pie plate which has been lined with pastry; sprinkle with cornstarch, salt and sugar which have been mixed together.  Cover with pastry; prick top of crust and bake about one-half hour in moderate oven.

BERRY PIES

3 cups blueberries, huckleberries, or blackberries 1 teaspoon flour 1/4 teaspoon salt 2/3 cup sugar 1 teaspoon butter

Line pie plate with plain pastry; fill heaping with berries; sprinkle with flour, salt and sugar mixed together; dot with small pieces of butter; cover with crust or strips of pastry across top.  Bake about 45 minutes in moderate oven.  Other fruit pies can be made in same way.

CHERRY TARTS

1-1/2 cups flour 3 teaspoons Dr. Price’s Baking Powder 1/2 teaspoon salt 6 tablespoons shortening 1/3 cup cold water 1 quart pitted cherries

Sift dry ingredients together; rub in shortening very lightly with fingertips; add water slowly, just enough to make stiff dough; roll out very thin on floured board; line patty pans with pastry; being very careful to have pastry come well over the edges of pans.  Bake in hot oven about 12 or 15 minutes; fill with cherries which have been washed and picked over.  Cover with syrup made as for strawberry pie above, using 1/2 cup cherries instead of strawberries.  Other fruit can be used in place of cherries.

FROZEN DESSERTS

HOW TO FREEZE

Scald ice cream can, cover and dasher, adjust can in freezer; put in dasher; pour in mixture to be frozen and fasten cover (the can should never be more than 3/4 full); adjust crank and turn once or twice.  Fill space around can to within an inch of top with ice and salt (three parts crushed ice to one part salt), packing hard.  Turn slowly at first, increasing speed when mixture begins to stiffen.  Add more ice and salt as required.  When mixture is very firm, wipe off cover, open can and remove dasher; scrape frozen mixture from dasher and sides of can, and pack down solidly; cover with paper and replace cover.  Put cork in opening in cover.  Pour off salt water if there is danger of its getting into the can.  Fill up over top of can with ice and salt (four parts ice to one part salt).  Cover freezer with heavy blanket and keep in cool place until ready to serve.