For years I have wanted to try making mince meat pie. The smell of the ingredients cooking in Mother's kitchen has been one I have remembered well. I always wondered if I fantasized over that smell, just a little. So, this was my year to give mince meat a try. I halved the recipe, used an "imitation suet", in other words it wasn't the hard fat that suet normally is, but rather a mixture of a little fat and a very little beef (the butcher at Albertson's was more than happy to help me out. He just needed a little advance notice.), and then I used hardly any in the recipe. If Mother had only owned a food processor (of course they didn't exist way back then) the process would have been so much easier for her. As this strange mixture was heating up, I caught a whiff of the familiar smell I remembered from years ago, and it was as delightful now as way back then. I don't know if anyone else at my house will eat a piece of Mince Meat Pie, so I will only make a small pie, and freeze the rest of the filling for something later down the road.
Since I can't put any of this in the mail, I just wanted to report that the experiment was successful. If you would like a piece of pie, please stop by.
Mince Meat for Pie
4 lbs of lean boiled beef chopped fine (I cooked it in the slow cooker until it was fall apart done, then used the food processor to chop it)
(With Mother's recipe only including the list of ingredients, I went on a hunt for more explicit instructions from my older sisters - I didn't mean to be discriminatory, but I guess I was. I should have called Dwight and Steve to see what they remembered - sorry guys. I called Elizabeth, who suggested looking on the internet, I called Judy, who wanted to know if I was really going to make mincemeat, but she did check her Farm Journal Cookbook to see what was there - or was that Elizabeth - and I called Louise who said she only remembered Mother cooking it in a pot. The consistent comment from all three was something about how they could get some when I was done. So much for checking with the experts!)
After the beef is prepared, I mixed all of the following ingredients in a big pot and cooked it for awhile (I am one of my Mother's daughters - my instructions aren't much better than hers.).
1 lb suet (I didn't use even a half pound and I wonder if it could be eliminated completely. I wanted the real thing so I didn't go that far in my experiment this time.)
8 lbs fresh green apples (I chopped them in the food processor before adding to the mixture)
2 lbs raisins (I chopped the raisins in the food processor, as well)
2 lbs currants
1/2 lb citron & lemon peel cut fine ( chopped in food processor)
2 lb sugar (used half brown and half white sugar and did not put as much sugar in as suggested)
1 T salt
1 t pepper
1 t allspice
1t mace
1t cloves
2 t cinnamon
(1 lb. dried fruit 6 lb fresh)
Cider enough to make a batter. (Just what does this mean?? I took my best shot at what a batter should look like in this case. Remember the movie, "State Fair"?) Heat it thru and when cold add 1/2 pt brandy. (Just so you know, I did not use any brandy)
Fruit juices may be used in place of cider.
The hydrangea blossom is for Velna. We are so blessed that you were at home instead of Hawaii and that everyone moved swiftly to take care of you. We love you!!!
The holiday colors are for Paul who just came home from the hospital and is recovering from surgery. Ann says that with Paul asleep in his recliner with the TV on, life feels "normal".
The early Baby Brownie either didn't have a way to use flash bulbs, or they were too expensive, but one year Dwight wanted to get a picture of our Christmas tree and some of the presents, so he moved it all to the front porch. It's nice to have this early picture.
Sharing Christmas was the high light of the day for us. Mom was always found in the kitchen helping and unfortunately there are no photos of that. Dad was the one who played with the toys and games. This is the year the girls got new jump ropes. But guess who played with them first! 
This picture, taken in December, 1955, shows our angelic younger sisters at their very best - demure poses and all. This was my last Christmas at home, and it was a special one. You can see the tinsel on the tree that was carefully saved from year to year, to say nothing of the decorations and lights. No matter what our age, Christmas was and is magical. Occasionally I still look for the chocolate creams and the ribbon candy that we used to get in our stockings.
This picture gives you just a hint of our Thanksgiving Friday. There are about 4-5 people missing in this picture. Names aren't important - I only wanted to give you a little bit of an idea as to why I am sleeping well these nights. You would think that among this group there would have been someone who liked Mince Meat Pie! One of the classics went something like "we don't put lettuce in a pie, we shouldn't put meat in a pie". So, let's just say it was not a hit. Somehow there isn't an appreciation for what some of us consider to be the finer things in life!
I looked desperately for the 2 photos I have (had?) of Ann's coronation. Not finding them, I am substituting these pictures that were taken at college. Is this Provo or Weber? Anyway Ann still looks quite queenly to me. She is very beautiful. No wonder Paul Tanner fell for her!
During the few years that Ann and Paul called Olympia home, we were privileged to share family events. This is one of the best of Ann, along with little Kristen....
Somewhere in my collection of pictures is a picture of Judy in her lovely wedding dress, and Bob, looking very young and distinguished, cutting the wedding cake. It is a testament to my state of disorganization that I can't find it on this momentous day. However, next year will be the Golden anniversary, but in the meantime, congratulations, Judy and Bob, for your forty-nine years together. Your family has grown, and the affection you all have for each other is a testament to your goals in life. Even though this picture was taken 13 years ago, neither of you has changed very much since then. Clean living and hard work will do it. 
