MINCEMEAT RECIPES.

New Zealand Herald, Volume LVI, Issue 17336, 6 December 1919, Page 4 (Supplement)

MINCEMEAT RECIPES.

1. Take 71b of currants, well picked and cleaned, of finely chopped beef suet, the lean of a sirloin of beef minced raw, and finelv chopped apples, each 3£lb; citron, lemon peel, and orange peel cut small, each lib; fine moist sugar, 21b; mixed ..pice ioz; the rind of four lemons and four oranges; mix well, and put in a deep pan. Mix a bottle of brandy and white wine, the juice of the lemons and oranges that have been grated together in a basin; pour half over, and press down tight with the hand, then add the other half, and cover closely. 2. Remove the rind of three lemons in thin strips, cook them till tender in a small quantity of water, then crush them to a smooth pulp. Chop separately lib each of beef suet, firm apples and stoned raisins, and ilb of mixed candied peel. Mix all together, add lib of plumped currants, lib of raw sugar, a small halfteaspoonful each of nutmeg, cinnamon and salt, the cooked lemon rinds and also i the juice of the lemon. Finally stir in a ' quarter-pint of brandy or rum. Orange juice or any sweet wine may replace the spirit when the mincemeat is not intended to be kept many weeks. When it contains no spirit, it is better not to add the apples until a few days before using the mincemeat. 3. Half a pound of suet, £lb of applet, ilb of moist sugar, £lb of raisins, ilb of currants, ilb of mixed peel, 2oz of almonds, half a nutmeg,' two lemons, one orange, a few drops of essence of almonds. Clean the currant*, . stone and chop the raisins, cut up the peel finely, blanch and chop the almonds, grate the nutmeg, and the lemons and orange, add the suet, finely chopped, the sugar, and the apples, peeled, cored, and cut up finely. Squeeze ' the juice of the lemons and orange into a cup, and add a few drops of essence of almonds to this, then pour over the mincemeat, and mix all thoroughly together. Put into jars, and tie them down securely. 4. Three-quarters of a pound of apples, Jib of brown sugar, Jib of suet, £lb of sultanas, ilb of raisins, jib of peel, Jib' of almonds, £lb of currants, a ' half teaspoonful of spice. A little cinnamonpowder, one teaspoonful of salt, rind and juice of one lemon, one gill of brandy. Clean the currants and sultanas; clean and stone the raisins and chop them up small. Peel the almonds and apples and chop them up fine, mix together all the dry ingredients, and add the liquids last of all. Mincemeat should be exceedingly well stirred; you should do it for about fifteen minutes in all. Pack the mincemeat into jars, and tie these down firmly with parchment paper.. CRUST FOB MIKOE-PIES. Hall a pound of flour, 36z of lard, 3oz of butter. Sift the flour on to a pastryboard. Chop the fat into it, making the pieces about as large as a bean. Make a well at the centre of this mixture and put in a teaspoonful of lemon juice, and enough water to ' make it bind together into a rather moist dough. After you have worked the mixture 1 well together with your fingers roll it out thinly, fold the pastry into three, turn it halfway round and roll again._ Repeat this folding . and rolling five times, •or until the mixture is an even colour all the way through, and there are no yellow streaks of butter visible. Line patty "pans with pastry, put in a good teaspoonful of mincemeat, then cover with more pastry. Bake the pies in a brisk oven for about twenty minutes. . When they, are almost done brush the tops over 'with *egg or water, and sprinkle lightly with castor sugar. Then return them to the oven for a few minutes till the sugar is set. You must keep a careful eye on them during this time, so that the sugar does not burn.