HONEY MINCEMEAT
A DELICIOUS DISH. Honey mincemeat has a delicious and unusual flavour, and introduces figs as well as the more usual ingredients. Take Jib. dried figs, 6oz. candied peel, 11b. cooking apples, 11b. seeded.raisins, 11b. clear honey, 4oz. mixed spice, 2 lemons. Method: Chop the raisins, thoroughly wash and chop the figs, and mix with the shredded peel. Peel,, core and chop the apples, add them with the spice, and stir until the ingredients are thoroughly blended. Three parts fill the jar with this mixture. Put the honey into a double saucepan and add to it the grated rind of one lemon and the strained juice of two. Bring almost to the boil, stirring and pour while hot into the jars, filling them to the top. Cover when cold. Many people complain that their mincemeat ferments a short time after, it has been made. This usually means that the mixture is too wet, or has been kept in too warm a place. Usually too many apples is a common fault. They contain a great amount of water, and are apt to make the mixture work if you have been too generous with them. If you ration the amount of apples, and use both lemon juice and brandy, mincemeat should keep almost indefinitely. I
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Wairarapa Times-Age, 28 December 1940, Page 8
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214HONEY MINCEMEAT Wairarapa Times-Age, 28 December 1940, Page 8
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