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Digger (Invercargill RSA), Issue 40, 17 December 1920, Page 12

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MINCEMEAT RECIPES.

As mincemeat is all the better if kepfc for about a month before being used, it is amongst the Chrisf'.us dainties which may very well be made at the present time, The golden rule in making mincemeat is to chop all the ingredients by hand. It is quicker and easier to pass the fruits through a mincer, but making mincemeat is one of those occasions when ihe old-fashioned\nethod pays. The fruit must be carefully cleaned, stoned, and stalked, and if you use llour in chopping the suet let it be t-he smalle.st possible a-mount. The apples must be absoluteiy sound. It is'best to get dessert apples, as they impart a much richer and sweeter flavour than cooking apples. The proportion of choppecl apples can be increased in any recipe without in any way spoiling the taste of the mincemeat. Use small ja-rs for storing the mincemeat. Once opened the contents of the jars are apt to get dry as the spirit evaporates. Do not pot the mincemeat for two or three days after it is made, but give it a good' stirling every morning, keep it well covered with a cloth and stand m a cold place. This ensures thorough mixing, which is so essential to success. Two Good Recipes. — (1) Chop and mix together a poimd and a-haif of beef suet, two poun'ds each of apples and stoned raisins, and one pound of sultanas. Add two pounds of phimped currants, one pound of shredded candied peel, one pound of sugar, a teaspoonful each of 'mixed spice and salfc, the grated rind of one lemon and two oranges, the juice of two lemons and four oranges, and a-quar. ter-pint of rum or brandy. Should any of the mincemeat be kept long after Christmas, a little more spirit is usuaily added. (2) Stone and chop 21b of raisins, well wash and dry 21b of currants, peel,

core, and chop fmely 21b of apples ; shred | very finely 21b of good suet free from skin and sinew ; 11b of good sugar, 4oz of crumbled citron, one lemon and orange peel finely shredded, one nutmeg (grated), a teaspoonful of powdered cloves, half a pint of brandy and a gill of port wine. Mix it all well together, and let it stand for a month if possible before using. An ounce or so of blanched and chopped almonds, and the juice and grated rind oi a lemon are both to be recommended m addition to the above ingredients. Rich Mincemeat. — Finely chop separately one pound of r-ather underdorxe roast or Boiled beef (or parboiled lights of a pig), two pounds of beef suet, one and a-half pounds each of apples and pears (or 21,1b of apples) one pound each of sultanas and stoned raisins, and one pound of candied peel. Add one pound of plumped currants, ohe and a-half pounds of sugar, a teaspoonful each of mixed spice and cinnamon, tlie finelygrated rind and juice of two oranges and two lemo'ns, and finally a half-pint each of brandy and sherry, or all sherry, when the mincemeat will be used within a few weeks. Economical Mincemeat. • — Chop separately one and a-half pound of suet, and two pounds each of apples, stoned raisins, and dates. Add two pounds of plumped currants, one pound of sugar, a teaspoonful each of mixed spice and salt, the grated rind and juice of four lemons, and three tahlespoons of orange marmalade — the last chopped on a plate to cup up the shreds. Should the mincemeat not be sufficiently moist, mix with whai is being used at one time either the pulp oi one or two apples baked in their skins, or a little fruit juice or wine of any kind.