MINCEMEAT

Timaru Herald, Volume CXLV, Issue 21216, 10 December 1938, Page 11

MINCEMEAT

PLAIN AND RICH Those who cannot digest ordinary mincemeat will find the following recipe both delicious and light. As it con- • rains no suet, a little melted butter should be added to it when the mince pies are being made. Fr -pd core six large, sour, cooking add half a pound of chopped seeded raisins, four ounces of chopped sultanas, and four ounces of green grapes, skinned and cut into tiny pieces. Mix well with six ounces of brown sugar, a pinch of salt, the grated rind and juice of a large lemon, a pinch of nutmeg and cinnamon, and two ounces each of candied lemon and orange peel, which should be finely grated. This will keep for a time if stored in sterilised jars and tied down. Here is an economical recipe, which contains suet. Mix a teaspoon of mixed spice and a teaspoon of ground cinnamon with half a pound of brown sugar. Peel and chop a pound of apples, and add to the sugar. Chop half a pound of raisins and currants, and mix with the other ingredients, together with half a pound of finely shredded suet and the grated rind and juice of two large or three small lemons Mix well and leave for some hours in a covered basin before putting into jars. This is a rich mincemeat. It will keep for many months if put into clean, dry jars, and stored in a cool, dry place. If it is going to be kept for any length of time it will be found best to use butcher’s suet and chop it finely rather than the ready-packed suet. The ; fruit should also be bought before it i is wanted, well washed, and thoroughly dried again. The best quality of fruit must be used for mincemeat which is • to be kept. Chop a pound of sour cooking apples (weighed after peeling and coring), and chop or put through the mincer a pound each of stoned raisins, sultanas, and currants. Put in a large, perfectly clean and dry 1 bowl with - pound of soft brown sugar and the apples. Add three-quarters of ’; a pound of finely chopped suet • (weighed rftcr preparing), the grated f rind of a lemon and an orange, four ounces of mixed candied peel (grated lor finely chopped), two ounces of I blanched almonds, the juice of two I lemons, and a teaspoon each of mixed 1 spice, grated nutmeg, and cinnamon. Add a teacup of brand*’, rum, or sherry, mix thoroughly, and leave overnight for the flavours to blend. Then tie down in pots. This will make about ' six pounds of mincemeat.