orange peel, slice an ounce of citron, and chop twelve large apples, mix
these together with three pounds of sugar, half a pint of wine, and the
same of brandy--and sweet cider to make it a proper thickness, put in
mace and nutmeg to your taste. If the cider is not sweet, you must put
in more sugar before the pies are baked, cut several places in the top
of each with a pair of scissors.


Mince Pies not so Rich.

Take four pounds of beef after it has been boiled and chopped, one of
suet, two of sugar, two of raisins, and four of chopped apples, mix
these together with a pint of wine and cider, to make it thin enough,
season to your taste with mace, nutmeg and orange peel; if it is not
sweet enough, put in more sugar. Warm the pies before they are eaten.
Where persons are not fond of suet, put butter instead, and stew the
apples instead of so much cider.


Farmers' Mince Pies.

When you kill a beef, save the head for pies; it is some trouble to
prepare it, but it is very nice for the purpose. Split the head, take
out the brains and eyes, wash it well in cold water, and soak it all
night with two hog's heads that have been cleaned; in the morning, boil
them till you can take out the bones easily; skim off the froth as it
rises, or it will stick to the meat; pick out the bones, and chop it
fine, with three pounds of suet. This should be done the day before you
want to bake.