CHRISTMAS MINCEMEAT.
Mincemeat—lib suet, lib apples, lib sugar, lib raisins, fib currants, '2o:e peel f almonds, 4 teaspoonful mixed spica 4 rind and juice of 2 lemons, 1 gill brandyPrepare all the ingredients as for pudding. Do not use any flour when shopping the suet. Ginger or raisin wine may be used in place of brandy. Tie down in dry clean jars as for jam, and store ia a cool dry place. Lemon Mincemeat. —lib suet, lib raisins, lib currants, 4oz muscatels, 4oz mixed peel, l£lb apples, A teaspoonful mixed spice, 4 teaspoonful grated nutmeg, 2 tablespoonfuls lemon marmalade, 2 lemons, wineglass brandy. Wash the lemons and peel them very thinly. Put this peel into a pan, cover with water and simmer until soft, then rub through a sieve. Mix all the dry ingredients together after preparing them, then add the marmalade, the sieved rind and strained lemon juice, and mix thoroughly; then add the brandy, put into jars and tie down securely. ' Cooked Mincemeat. —£lb raisll } s ' k currants, £lb brown sugar, appto, ** peel, rind 5 and juice of 2 Wms,* tea KKfi mtncfmCTtcoofc ta-. h brandy or usual. niSi ' ■"
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Bibliographic details
New Zealand Herald, Volume LXIV, Issue 19799, 21 November 1927, Page 5
Word Count
191CHRISTMAS MINCEMEAT. New Zealand Herald, Volume LXIV, Issue 19799, 21 November 1927, Page 5
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