CHRISTMAS MINCEMEAT

Wairarapa Times-Age, 15 December 1938, Page 10

CHRISTMAS MINCEMEAT

TWO RECOMMENDED RECIPES.

Both these mincemeat recipes below will be found to be excellent. (I.) Take 11b raisins (stoned and chopped small), 11b currants (washed and dried), lib sultanas, 21b sweet apples, 111 b moist sugar, lib beef suet (finely chopped), juice 1 lemon, grated rind of half, loz mixed spice, 2 wineglassfuls brandy, 2oz citron, 2oz candied peel (finely shredded). Mix all very thoroughly together and tie down closely in jars, and keep in a cool, dry place. When wanted for use a little more brandy or sherry or sugar can be added if necessary. (II.) Take £lb good apples, |lb beef suet, rind and juice J lemon, |lb sugar, 2oz almonds, 3oz candied citron peel, 2oz candied lemon-peel, lib stoned raisins, Jib currants, Jib sultanas, grated nutmeg, a little rum. Peel, core, and chop the apples. Wash, pick over, and dry the fruit, then stone and chop the raisins, taking their weight after they are stoned. Blanch, skin, and chop the almonds, shred the peel, and skin and chop the suet. Mix all the prepared ingredients together, adding the sugar, the finely-grated lemon rind and some grated nutmeg. Flavour with ratafia essence if obtainable and moisten the mincemeat with lemon juice and a little rum. Press the mincemeat into jars, cover it, and make it airtight.