DO YOU LIKE MINCEMEAT?

Hawke's Bay Herald-Tribune, Volume 81, Issue 80, 28 December 1937, Page 5

DO YOU LIKE MINCEMEAT?

There are always some members of the household who appreeiate mince meat pies, especially as these can be just as well e&ten cold or added to the pi.cnic hamper. The following is a good economical recipe for a mince meat that is not meant to keep long: — $ib, of raisins, £lb. of currants, 11b. of shredded suet, 41b. of apples, 11b. of castor sugar, $lb. of mixed peel, 1 tablespoon of orange marmalade, a pinch of powdered cloves, spice to taste. Stone the raisms and cut them across, wash and pick the currants, chop the suet very finely and the apples coarsely, cut up the peel. TEen mix all together, stirling well, tie down to exclude air, and store in a cool dry place. A friend of mine uses dates instead of raisins in her mincemeat; another adds prunes, writes a correspondent. Sometimes I have introduced a little crystal ised ginger in mine. Indeed, with homemade mincemeat you can work a good many minor variations, remembering the main ingredients are fruit, suet, sugar, *and spice. Here is a very simple but good recipe to follow: — The ingredients are half a pound each of raisin3, sultanas, currants, beef suet, and candied peel;; 11b. of apples, weighed after peeling and coring; flb. granulated sugar; -11b. almonds; the grated rind and juice of an orange and two lemons; quarter" teaspoon salt, half a grated nutmeg, a pnicli of ground cloves, half teaspoon ground cinnainon, and two leaves of rosemary shredded finely. P,eel, core and chop the apples. or put them through the mincer; chop the suet finely. Mix all the fruit and peel. put this through the mincer, then well blend all the ingredients, including the spices, grated rind of oranges and lemons, and the leaves of rosemary. Strain the juice of the lemons and orange into the mixture and well mix, and if intended to keep, add a little brandy or rum. Store in jars, or, better still, in one large jar with a parchment cover till wanted.