HOW TO MAKE MINCEMEAT.

Dominion, Volume 7, Issue 1978, 7 February 1914, Page 11

HOW TO MAKE MINCEMEAT.

The ingredients required for a rich mincemeat aro 21b. each of beef' 6uet, apples, currants, and raisins, Jib. each of moisc sugar and candied citron. Jib. each of candied orango and lemon peel, two grated nutmegs, and Joz. of salt, Joz. each of ground ginger, ground cloves, .allspice, and ground almonds, juice and peel of ono largo lemon, quarter of a pint of good brandy, and the samo of sherry or white wine. Finely slired tho suot, peel and core the apples, and after preparing the cutrants and raisins' pass these ingredients with the candied peel through tho mincer. Grate the rind of 'the lemon, then well mix tho whole together, adding last of all : the brandy and wine with the strained juice of the lemond.. Press into jars, pouring a little brandy over the-top of each, cover Becurely, and store in a cool place. To make a lemon mincemeat, the ingredients required are: Eight lemon's, lib.of loaf sugar, ljlb. of raisins, lib. of suet, juico of three or four lemons, and a teacupful of brandy. . Peel tho lemons <as thickly as possible without cutting into tho pulp, then boil the peel in plenty of water until very soft, drain from the water, and beat it well with tho BUgar until it becomes a sweetmeat. Then mix the raisins and suet (well minced and chopped very fine), • with the sweetmeat. Add -the juice of three or four lemons (or'more, according to taste), and a teacupful of brandj. Mix all weir together, cover closely, ajid it will keep good for a year. For vegetarian mincemeat, • take lib.' of currants, Jib. of stoned and finely chopped raisins, Jib. of moist sugar, 4oz. of brown breadcrumbs, three oranges and three lemons (from which cut off: the rinds thinly and, boil in sufficient water to cover, and when quite soft chop and mix with the,other ingredients), lib. of apples, Jib. of.mixed peej, both finely,, minced, Jib... of orango marmalade, and Jib.'; of any kind of nuts, chopped or crushed. Mix the whole well together and moisten with a little clarified /butter or, some • of, the water in which .the lemon or orange rinds .were. boiled. Cover closely,,and store till wanted in a .cool place.- •','.. . \