THE RURAL> NEW-YORKER 
1275 
fresh fruit I use dried apples. I first 
soak overnight, and stew slowly until 
tender, then use the same as fresh ap¬ 
ples. In the absence of cider I substi¬ 
tute good vinegar. Suet is not neces- 
sary, since butter answers the purpose 
as well, if not better. I find it just as 
well to add the butter when ready to 
make the pies. 
No. 1. This rule makes enough mince¬ 
meat to last the ordinary family all 
Winter. Three pounds lean beef, one 
pound suet, five pounds seeded raisins, 
three pounds currants. five quarts 
chopped apples, one pound citron, six 
oranges, one quart boiled cider, 10 lem¬ 
ons, five pounds sugar, four tablespoons 
cinnamon, one tablespoon each of ground 
allspice and cloves, one half teaspoon 
pepper. Cook beef slowly until tender, 
chop apples, meat, citron, suet and rais¬ 
ins fine; to this add the currants, the 
juice of the oranges and lemons, the 
spices and cider. Mix well and cook 
slowly for two hours, when it is ready 
to seal in glass jars. 
No. 2. This has been prized in one 
family for more than 25 years, and has 
been a prize winner. Take five pounds 
of beef, put to boil in water to cover well, 
cook slowly until very tender, when it 
should be boiled almost dry. Remove 
from fire and let remain until morning. 
Then remove all bone and gristle and 
chop fine. Also' chop one pound of suet, 
five pounds of raisins, five pounds of 
currants and eight quarts of good cook¬ 
ing apples. Put all in a large pan and 
add two ounces cinnamon, one - ounce 
cloves, one ounce ginger, three nutmegs, 
one tablespoon salt, one teaspoon pepper, 
juice and grated rind of one lemon, three 
pounds of sugar. In a porcelain kettle 
put three pints of either grape juice or 
sweet cider, one quart of nice molasses 
and one-fourth of a pound of fresh but¬ 
ter. Mix the ingredients well and bring 
to a boil. When thoroughly heated pack 
in jars and when cool cover with molas¬ 
ses and tie paper over jars and set in 
a cool place. Will keep for two months, 
and if sealed while hot will keep all 
Summer. 
No. 3 is a good one, is easily prepared, 
and while rich and wholesome the chil¬ 
dren may eat freely of the pies without 
disagreeable results. To make, put eight 
pounds of beef to cook in water to cover, 
and cook slowly until tender. Set away 
to cool until next day. Take meat out 
and set kettle on back of stove to keep 
stock warm. Pick bones from meat and 
chop fine. Pare and core 10 pounds of 
apples, have at hand three pounds of 
suet, one pound of citron, three pounds 
of raisins, two pounds currants. Run 
these ingredients through the food chop¬ 
per and put in a large granite pan, and 
add to them the following: Five pounds 
granulated sugar, two tablespoons salt, 
four tablespoons each of cinnamon and 
allspice, one tablespoon each of mace, nut¬ 
meg and cloves. Now add three quarts of 
the stock from the kettle and one quart 
of apple vinegar, and cook slowly until 
thick, or about two hours, when it is 
ready to place in glass jars and seal. 
When I am ready to make the pies I 
take out about one cup of the mince¬ 
meat for each pie and put into a small 
granite pan and add a generous table- 
spoonful of butter and about one cup of 
warm water, and mix well, when it is 
ready to put in the crust. Any house¬ 
keeper who once tries making the supply 
of mincemeat at home from the pure 
healthful products of the farm will never 
return to the dry tasteless article from 
the grocery, and then I find it very 
economical to make the mincemeat at 
home, which is quite helpful in these days 
of “high cost of living.” l. j. y. 
Food for the Mocking-birds. 
My attention was attracted to the com¬ 
munication of “E. M. S.” on page 1018, 
wondering if some of the readers of Tus 
R- N.-Y. could tell her something about 
feeding mocking birds; so this letter is for 
her benefit. I bought a cage-raised 
mocker from a lady in Missouri, and 
along with the bird came a letter telling 
how to feed it. The instructions as I re¬ 
member them were to boil a potato and 
an egg in the same stewpan, then to 
skin the potato and mash the egg shell 
and all, mixing them together along with 
a teaspoonful of red pepper; the mix¬ 
ture was to be dried so as to put it 
through the coffee mill, reducing it to 
a powder like ground coffee. The bird 
was to be fed on this alone, giving it 
clean water to drink and bathe in. 
At the time I had this mocker, which 
by the way was a mocker in the full 
sense of the word, I had a red-bird. I 
would let the two birds out of their cages 
to play in the room, and I assure “E. 
M. S.” that the two playmates afforded 
me a great deal of pleasing entertain¬ 
ment by their playful chases after each 
other, as they were as full of mischief 
as two boys just let out of school. The 
mocker was quite a friendly bird, dy¬ 
ing from place to place, then onto my 
finger, or lighting on my head, picking 
for dear life, like one sees the robins in 
their search for worms: We had one of 
the old-fashioned castors on our dinner 
Embroidery Designs 
X'o. 601 ts a Corset ling. Tlie embroidery 
is very simple, it being for outline, satlii 
and French knot stitches, except the scal¬ 
lops, which, of course, are for buttonhol¬ 
ing. The whole design is embroidered in 
shades of pink and green. It is stamped 
on line, white embroidery texture; price, 
which includes mercerized floss, 35 cents. 
Initials may be worked in the med'allion. 
table, and it seemed to be the delight 
of the bird to alight on the top of tin? 
handle, spread his wings as in flight and 
scold us until he succeeded in getting us to 
flip him with a finger; then the fight be¬ 
gan, which only ended when one of us 
“got enough.” 
After I had had the mocker several 
years a thought came into my head that 
it was not right to keep the bird a pris¬ 
oner, so one day I hung the cage out 
on the porch, leaving the door wide open 
for him to escape. By and by he took 
the hint, came out and flew to a near-by 
tree; but he did not stay out long. He 
repeated this outing until he finally got 
it into his head that he was free. One 
day he took a journey to a park adjoin¬ 
ing home, but at night returned to his 
cage. One night he did not come back 
and I feared that some one had possibly 
caught him, but at daylight next morn¬ 
ing he awakened me with his shrill 
whistle, peculiar notes which he used 
when he wanted to be covered up at 
dusk, and I of course crawled out of 
bed and let him in the house. My 
pet kept up his daily visits to the park 
for quite a long time, playing with the 
other birds and coming back to his cage 
at night; but at last when the other birds 
took their flight to warmer climates my 
bird ceased to return home, so I have 
always thought he must have gone along 
with them. h. s. g. 
Peach Vinegar. 
or two. We have no information about 
making vinegar in this way from grapes, 
but there seems no reason why it should 
not be done. 
When you write advertisers mention The 
It. N.-Y. naa you'll get a quick reply and a 
“square deal.” See guarantee editorial page. 
Money in Walnuts. 
I gather black walnuts, hull them and 
let dry, then crack open and extract the 
meats in halves or quarters, spread out, 
let dry thoroughly, sift out all fine par¬ 
ticles. and pack the meats or kernels in 
silk-lined pasteboard boxes that will hold 
two pounds apiece. I disposed of them 
quite readily at from 30 to 50 cents per 
pound. I had an order last year for 25 
pounds from one person, bought some 
from my neighbors, as it was a rush or¬ 
der. Some families sell over 100 pounds, 
one season; our merchants (in Tonnes- 
see) pay from 15 to 20 cents per pound 
for the extracted kernels. One can soon 
learn to crack them out in large pieces. 
It is good pay if one has large walnuts. 
MBS. D. B. PHILLIPS. 
Moctia Tart. —This is a cake recipe 
for those who can get good thick cream. 
Material: Four fresh eggs, one cup 
sugar, one cup flour, six tablespoonfuIs 
coffee essence, one teaspoonful baking 
powder. Before making the cake have 
ready and cooled about one-half cupful 
(good-sized cup) of coffee essence made 
by boiling two cupfuls of coffee with one 
cupful of water—slowly until it becomes 
thick and dark. Let settle and strain 
carefully- Add a little water iu boiling to 
keep from burning. For the cake take 
four eggs iu a bowl, beat very light with¬ 
out separating yolks and whites; the suc¬ 
cess of this cake depends upon the beat¬ 
ing of the eggs, and then the adding of 
the cupful of sugar gradually, a spoonful 
at a time, and beating. When all the 
sugar has been added, the mixture should 
be very stiff. Fold in a little flour, then 
a little of the essence alternately, until 
the cupful of flour to which a good-sized 
teaspoonful of baking powder has been 
added previously, and the coffee essence, 
about six tablespoon fills, are added. The 
batter should be light and rather thick, 
but if too thick a little more essence may 
be added. Bake in three layers. 
For the filling: Whip a pint of cream, 
sweeten, add a little of the coffee essence. 
If any essence is then left, a little thin 
cream may be added to it and this 
dropped over the layers before the filling 
is put upon them gives the cake a deli¬ 
cious flavor—if one is very fond of coffee. 
MRS. E. c. J. 
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Will you print again a recipe for vin¬ 
egar made from peach parings? I made 
it last year and it proved a success. 
Could grapes be used for the same pur¬ 
pose? A. 
This question came to us without full 
name and address, hence we were un¬ 
able to answer it by mail, and it may be 
too late to help the inquirer. To make 
vinegar from peach parings, fill a jar 
half full of parings, add one-half cup 
of molasses, and fill up with water. Set 
iu the sun, tieing a cloth over top of jar 
to keep out insects and dust, shake the 
jar occasionally and strain for use in 
about two weeks. The water should he 
soft; if this is not available boil and 
cool the water, letting it stand a day 
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□i 
