Lemon Mincemeat
INGREDI- ENTS for mincemeat for 2 dozen pies.-2 large lemons, 6 large apples, 1/2 lb. of suet, 1 lb. of currants, 2 lb. of sugar, 2 oz. of candied lemon-peel, 1 oz. of citron, mixed spice to taste. AVERAGE COST, 1s. 8d.
Pare the lemons, squeeze them and boil the peel until tender enough to mash. Add to the mashed lemon-peel the apples, which should be pared, cored and minced; the chopped suet, currants, sugar, sliced peel and spices. Strain the lemon-juice to these ingredients, stir the mixture well and put it in a jar with a closely-fitting lid. Stir occasionally and in a week or 10 days the mincemeat will be ready for use.
SEASONABLE.- Make this about the beginning of December. LEMON-PEEL.