1296 The Cornell Reading-Courses 



Mincemeat 

 4 lbs. raisins 



4 lbs. apples, chopped 



5 fresh ox tongue, boiled and chopped 

 5 lb. candied orange peel, cut fine 



4 lbs. currants 

 2 lbs. suet 



I lb. candied lemon peel 

 I lb. citron 



Juice of 3 oranges and 3 lemons 

 Grated rind of 2 lemons 

 I lb. moist sugar 

 I nutmeg, grated 

 I teaspoon cinnamon 

 i^ qts. cider 

 I tablespoon salt 

 Add more cider to the mixture when making the pies. Cook slowly 



1 hour, pour into sterilized jars, and seal. 



Sun preserves 



I. Fruits that lend themselves especially well to this method of preserv- 

 ation are strawberries, cherries, white currants, and raspberries. 



I lb. fresh fruit 

 I lb. sugar 

 Put a layer of fruit in the bottom of a preserving kettle and add i or 



2 tablespoons of water. 



Alternate the layers of sugar and fruit. 



Heat carefully until the sugar is melted, avoiding if possible the breaking 

 up or crushing of the fruit. 



Boil 5 to 7 minutes, then pour the mixture in thin layers onto large 

 platters and set in the sun for a day. 



The mixture should thicken or jelly on the platter. 



After the mixture has cooled and thickened, transfer it from the platter 

 to sterilized jars and seal or cover with paraffin. 



II. Fruits that lend themselves especially well to this method of preserv- 

 ing are peaches, apricots, raspberries, and plums. 



Carefully wipe or pick over fruit to be preserved. 

 Cut peaches, plums, or apricots in half and remove the pit. 

 Spread fruit on racks or boards and set in the sun to dry for i or 2 days. 

 The fruit should not be left out over night to gather moisture. 



I lb. brown sugar (white sugar may be used if preferred) 



I lb. fruit 



