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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

RECIPES FOR PIES

COUNTRYSIDE MINCE MEAT
 

 Take 5 pounds of lean beef, cover with boiling water, salt as for table use, boil until tender. Have ready 2 gallons of pared apples (canned ones will do), 2 pounds of suet, 3 pounds of seedless raisins and 1 large home-canned citron. Chop the beef, apples, suet, raisins and citron very fine. Add 1 quart of canned cherries or seeded grapes, 1 quart of dried apples (stewed), 1 quart of sorghum, 1 quart of boiled cider, 1 pint of cider vinegar, 2 tablespoonfuls ground cinnamon, and 1 teaspoonful ground cloves. Mix thoroughly, sweeten to taste, heat until scalding hot. It requires great care to prevent scorching. Seal in glass jars and keep in a cool place. When ready to make pies, thin to the proper consistency with fruit juices, grate a little nutmeg over filling and add a small lump of butter to each pie. Bake between crusts.

Sister Mary P. Ellenberger, Turney, Mo.