Cooking for Daily Living
Mince Meat

Be sure to read About Mince Meat.

3 lb. raisins
2 lb. dried currants
4 c. brown sugar
2 c. white sugar
1 Tbsp. salt
2 c. molasses (dark)

Up to:
1 1/2 qts. cooked, ground carrots
3 c. ground ripe or green tomatoes, if desired
3 qts. cooked ground lean meat
2 lb. suet, ground or chopped fine

Recipe May Be Divided
3 qts. apple juice or apple juice and cider mixed
3-4 c. vinegar
2 oranges, ground and seeds removed
3 lemons, ground and seeds removed
4 Tbsp. cinnamon, or to taste
3 Tbsp. ginger, or to taste
2 Tbsp. nutmeg, or to taste
1 Tbsp. cloves, or to taste
6 qts. chopped apples (peeled)
Add water as needed to make a medium thin mixture.
(It will thicken with the addition of the apples and suet, and while cooling.)

Put all liquids in a large roaster or metal dishpan. Heat, then add raisins, currants, ground oranges lemons. Cook slowly (medium oven 350°F) approximately 1 1/2 hours. Add all other ingredients except apples and suet.

Might add half of the spices, then taste periodically ‘til you get a satisfactory amount. Not everyone can tolerate strong spiciness.

Continue to cook slowly for at least another hour, adding water or diluted vinegar as necessary for desired tang and consistency. When done, stir in apples and suet, and put in fruit jars or other containers.

You are now ready to make the pie. Some folks like a hint of brandy or a squirt of Dad’s “Old Taylor.” Only one set rule to follow…let your taster be your guide.