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3 lb. (about 10 medium-sized)
2 lb. medium-sized apples
2 whole lemons
1 c. butter or margarine
4 c. seedless raisins
1 lb. brown sugar
3 tsp. salt
4 tsp. cinnamon
3/4 tsp. each: cloves and
1/2 tsp. allspice

Wash and quarter the tomatoes and unpeeled apples.
Remove cores. Chop tomatoes and apples. Remove ends of lemons
and seeds. Chop. In a 6 to 8-quart kettle, combine the
tomatoes, apples, lemons, butter, raisins and sugar. Bring to
a boil over medium heat, stirring. Add salt and spices.
Simmer gently, uncovered, for about an hour or until thick. To
can, ladle hot mincemeat into hot sterilized jars and seal.
May be frozen or processed in hot bath.
Mincemeat Pie: Nine-inch pie; 4 cups mincemeat and 1
cup chopped walnuts. Bake in 2 crusts at 425 degrees for 35 minutes.

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