Mrs. Gladstone's Far-famed Recipe For Mince Meat

By requests we give Mrs. Gladstone's reciDe for minee pies, the Joy of Mr. Gladstone's youth and the delight of his oíd age. Mrs. Gladstone is famous for her minee pies, and the school girls at Xewnham often reveled in these dainties sent by her direct from Hawarden to her daughter. The following is a copy of the recipe from the original document prepared by her oivn hand, asserts House and Home. For minee meat a round of beef or a loan pieee of shoulder is the best. The suet to be used should be from the kidneys. After beef has been boiled it must be chopped as finely as possible. Peel and core a sufficicnt number of good cooking apples to weigh tliree pounds when thus xrepared for chopping. Minee these up with the meat and suet; then add three pounds of eurrauts, a pound of seediess raisins, and two pounds of stoned Malaga raisins, together with a quarter of an ounce each of cloves and einnamon, one pound of powdered sugar, half an ounce of mace, half an ounce of grated nutmeg, a tablespoonful of allspice, a liberal teaspoonful of salt, three-quarters of a pound of shredded citrón and one pint of French brand}'. Stir the mincemeat thoroughly after pouring on the brandy, put it on the fire and heat it to the boiling point. ïake it off the fire and pour it hito a well-covered earthen jar. Put it into a cool place where it will constantly be as near freezing as possible. Let it stand for three or four weeks before using. In order to have your minee or Christmas pies as near perfection as possible, make a rich paste, and as you fill this with the mineemeat add candied orange in mail pieces.