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Pies without Cider

Take four pounds of boiled lean beef; one-half pound suet; four ounces cinnamon; two ounces mace or nutmeg; one ounce cloves; four pounds raisins; one pint molasses; one quart brandy; sugar to make it very sweet. To the above add an equal weight, nearly twelve pounds, of tart apples, chopped fine. This will keep for months. Before baking, add a tablespoon of strong cider vinegar to each pie.

We prefer making the mince-meat with sound cider; or put in half the prescribed quantity of boiled cider, and just before bringing the pies to the table, cut around the top crust with a sharp knife, remove it, and pour equally over the filling, a tablespoonful of brandy, or a wineglassful of wine to each pie. IV. Rhubarb Pie.

PREPARE the stalks by peeling off the thin, reddish skin, and cutting in half or three-quarter inch pieces, which spread evenly in your crust-lined tins. Sift on a little flour, to which add a bit of butter and a teacup of sugar, if for a large pie. However, when it is desirable to economize sugar, or when a very sharp, sour taste is not relished, a pinch of soda may be used to advantage, with less sugar, as it goes far toward neutralizing the acid. If you live in a new country without fruit, raise a good patch of rhubarb, save all your surplus, prepare as for use, and dry in the sun, as stove heat turns it dark colored. Soak and stew for winter use, with sugar and soda as above for pies. It makes, also, a nice sauce for tea. All tart fruit pies may be made in the same manner as directed for rhubarb pies, simply varying the proportions of sugar according to the fruit, and omitting the flour. V. Some Every-Day Pies.