Mrs Logan’s mincemeat recipe
Mrs John A Logan… has one of the finest houses at the capital, and there is no kitchen managed better than hers.
It is from her that I get my recipe for Thanksgiving mincemeat, and this is the way she makes it:
Two pounds of beef chopped fine after being cooked, two pounds of suet chopped fine, four pounds of raisins, four pounds of apples, eight oranges, the peel of half a pound of citron — all chopped fine. One ounce of cinnamon, one of allspice, one of nutmeg, and two pounds of brown sugar.
There is nothing nicer than the salad as a Thanksgiving entree, and Mrs Logan has given me the following directions as to the dressing of the salad dish.
Take the white inside leaves of a cabbage and make a border, not allowing the leaves to fall too far over the sides of the dish, or make a border of curled lettuce. Then place the salad inside, smoothing it nicely.
Slice four small cucumber pickles lengthwise, which will make eight pieces. Pass each piece through a white ring of a hard-boiled egg and place them here and there — or you can place all the ends together in the center of the dish, allowing the other ends to diverge. This will form a kind of a flower. It will look prettier if a small round slice of jelly is placed where the ends meet.
Mrs John A Logan