1 lb. of lean beef 1 lb. of sour apples ½ cup of molasses ¼ cup of sugar ½ tsp. of ground cloves ¼ tsp. of ground cinnamon ¼ tsp grated nutmeg ¼ cup brandy ¼ tsp. of salt ½ pt. of cider ¼ lb. of raisins ¼ lb. of dried currants 1 tbsp. of chopped, sugared, citron 2 tbsps. of butter ¼ lb. of suet Preparation: The pie crust is prepared as in No. 16. The mince filling is prepared by cooking the lean beef in a little water, then removing fat and membranes, and chopping it fine. Apples are peeled, cored, chopped. Mix apples, meat, molasses, sugar, cloves, cinnamon, nutmeg, suet, chopped fine, cider, raisins, currants, citron, butter, salt and brandy, put into the crust and bake 45 minutes. Remarks: This filling may be sufficient for 2 pies. The mince meat not used is kept in a sealed glass can. No. 25—ANOTHER KIND OF MINCE MEAT. Quantity for 4 Pies. 2 lbs. of lean beef 1 lb. of beef suet 5 lbs. sour apples 1 lb. of raisins 2 lbs. of currants ¾ lb. of minced citron 1 tsp. of salt ½ lb. of brown sugar 1 cup of molasses 1 orange 1 lemon ½ pt. of brandy 2 tsps. of all kinds of spices Preparation: The meat is prepared as in No. 24. Apples, suet and citron are treated as given in No. 24 and the whole mixed with the spices, i.e., 1 teaspoonful of pulverized cinnamon ¾ teaspoonful of cloves, ¼ teaspoonful of nutmeg, salt, sugar, molasses, raisins, currants, juice of orange and lemon and brandy. Stir it for 10 minutes, put it into a glass can and seal. No. 26—PIEPLANT PIE, RHUBARB. ⅓ lb. of cold butter ¾ glass cold water 2¼ cups of flour For the Filling. 1 tbsp. of flour 1½ qts. pie plants, cut up 1½ cups of sugar Preparation: Prepare the pie crust as in No. 16. The pie plants are skinned and cut into 1 inch pieces, then put into pie crust, strew sugar and 1 tablespoonful of flour over, cover with a crust, making slits in the center, and bake 45 minutes. No. 27—GRAPE PIE. Quantity for 6 Persons. ¼ lb. of cold butter ½ glass water 1½ cups of flour For the Filling. 2 cups of crushed and strained grapes 2½ cups of sugar Preparation: The dough is prepared as in No. 16. The grapes crushed in a sieve or colander, to remove the seeds and shells, then mixed with the sugar, put into the crust. Cover with strips of pie crust and bake 45 minutes. No. 28—SOUR CREAM PIE. Quantity for 6 Persons. ¼ lb. of cold butter ½ glass of water 1½ cups of flour For the Filling. 1 cup of light brown sugar 1 cup of sour cream 2 eggs 1 tsp. of grated lemon peel Preparation: Prepare the crust as in No. 16 and bake it. Sour cream, sugar, yolks of eggs, lemon peel, beaten whites of eggs are mixed well and put into the baked crust and baked 15 minutes in medium hot oven. No. 29—VANILLA CREAM PIE. Quantity for 6 Persons. ¼ lb. of cold butter ½ glass of water 1½ cups of flour For the Filling.