MINCE PIES FOR CHRISTMAS
} { INCE pies are as essential for a real English Christmas dinner as the Christmas Pudding itself. The pastry should be flaky, though most people prefer a good short crust, and this is certainly better for children. Make mince pies in rather big patty pans, and don’t be mean with the mincemeat. Pile it in generously, and cover with a fairly thin top crust. Decorate the edges with a fork, Old Fashioned Mincemeat One cup each of chopped currants, Taisins, apples, and suet; the juice and grated rind of 1 lemon; 1 oz. chopped candied peel; 1 oz. chopped almonds; a little nutmeg and spice, and a cup of brown sugar. Mix with a little brandy or rum, and keep in airtight jars. Instead of spirits, you may use Rum Flavouring Essence, and Brandy Flavouring Essence, 2 teaspoons of each.
Christmas Mincemeat One pound of raisins; 1 Ib. currants; 14 Ib. mixed peel; % Ib. sultanas; 1 Ib. peeled apples; 4% Ib. shredded suet; 1 lb. brown sugar; 1 orange; and 1 lemon; 1 teaspoon mixed spice; and 1 dessertspoon rum food flavouring. Put the suet and all the fruit except the orange and lemon, through the mincer; grate the rind, and squeeze the juice of the orange and lemon. Add the sugar, mix with the essence, and put in a jar and tie down.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19411219.2.57.3
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New Zealand Listener, Volume 5, Issue 130, 19 December 1941, Page 45
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227MINCE PIES FOR CHRISTMAS New Zealand Listener, Volume 5, Issue 130, 19 December 1941, Page 45
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