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Mince-Meat No. 1

1 pound of raisins 1 pound of currants 1 1/4 pounds of apples 1/4 pound each of candied citron, orange and lemon 1 pound of sugar 1 teaspoon of cinnamon 1/2 grated nutmeg 1/2 saltspoon of powdered cloves 2 sherry glasses of brandy Pick and wash the currants, stone the raisins. Peel and slice the apples; they must be weighed after they are prepared. Shred very finely the citron, orange and lemon. Put them all into a large bowl, and mix well, then chop them either on a chopping-board or in a chopping bowl. When the fruit has been sufficiently chopped, return it to the large bowl, and mix in the sugar and spices. Put the mince-meat in a jar and pour the brandy over it. When it is used it should be well mixed, and until it is required must be kept carefully covered. A dessertspoon of mince-meat should be put into a three-inch pie; and as there is no suet in the mince-meat, a piece of butter, the size of a hazel nut, must be placed in the middle of the mince-meat in each pie.