The sooner the Christmas mince meat is prepared and set away to ripen so much better will the pies made of it be. Take 3 lbs. lean beef from the round and boil it in enough water to cover it. When very tender, set it away till cold, and then chop very fine, carefully removing any piece of gristle or fat. Next weigh out 5 lbs. Greening apples; after peeling and coring them, chop fine and add to the meat. Chop fine 1 lb. kidney suet and 2 lbs. seeded raisins and add to the above with 2 lbs. clean currants, 3/4 lb. citrons, finely shredded, and 4 oz. each of candied orange and lemon peel (or the grated rind of 2 oranges and 2 lemons), and the pulp of 2 oranges and 2 lemons chopped and freed from seeds and tough bits. To these ingredients add enough sugar to sweeten to taste, also 2 even tablespoonfuls cinnamon, 1 tablespoonful mace, 1 tablespoonful alspice and 1 tablespoonful cloves, together with a grated nut meg and a good teaspoonful salt. Now add enough sweet cider to secure the right consistency-3 pints or two quarts. Any fruit juice is an improvement, especially the juice from spiced pears or peaches. Some liberally disposed housewives contribute a jar of preserved strawberries, or raspberries, or cherries, to their pot of mince, which is a rare improvement. When all has been thoroughly mixed, place the stone pot containing the mince meat on the back of the range to warm slowly through, gradually moving it forward till it boils; then push it back to simmer for a few moments, after which it should be set away to cool. Keep in a cool place till wanted, and in making the pies sprinkle in about a dozen seeded raisins to each one.