Temperance Mince-Meat

Directions

1. Boil the beef till very tender, set it away for a day or more to be perfectly dry and cold, then chop it so fine that it becomes mealy when rubbed in the hands.
2. Remove from the suet all stringy substances, chop it fine and mix with the meat.
3. Now add all the other ingredients.
4. This dry mixture will keep all winter in an air-tight jar.
5. When ready to make pies, add chopped apples and sugar to taste, and for moistening take equal parts of new orleans molasses and best cider vinegar (diluted with water and a little sugar).