Ingredients. - Two pounds of finely-chopped suet, two pounds of currants, washed and picked, two pounds of raisins, stoned and quartered, two pounds of chopped apples, two pounds of castor sugar, one pound of sultanas, one-half pound of shredded mixed candied peel, four lemons, one gill of brandy, one saltspoonful each of nutmeg, mace and cinnamon.

Method. - Pare the lemons thinly, simmer the rinds in a little water until perfectly tender, then pound them or rub them through a fine sieve. Mix all the ingredients well together, press into a jar, cover closely, and keep in a cool dry place for at least one month before using.

Mincemeat. (Another Method.)

Ingredients. - Two pounds of finely-chopped apples, two pounds of currants, cleaned and picked, one and a half pounds of finely-chopped suet, one and a half pounds of raisins, stoned and quartered, one and a half pounds of castor sugar, one-half pound of finely-shredded mixed candied peel, the grated rind and juice of four lemons, one teaspoonful of cinnamon, ground cloves, mace and nutmeg, mixed in equal proportions, one-half pint of brandy.

Method. - Mix all these ingredients well together, press them into a jar, cover closely and store in a cool dry place until required. It should be kept for one month at least before being used.

Mincemeat. (Another Method.)

Ingredients. - Two pounds of chopped apples, one and a half pounds of currants, washed and picked, one pound of raisins, stoned and quartered, one pound of finely-chopped suet, one pound of castor sugar, four ounces of chopped candied peel, the juice and grated rind of two lemons, two saltspoonfuls of grated nutmeg.

Method. - Mix all these ingredients well together, and keep in closely-covered jars in a cool dry place, until required.

Lemon Mincemeat

Ingredients. - Four large lemons, twelve large apples, one pound of suet, two pounds of currants, one pound of sugar, four ounces of candied lemon peel, two ounces of citron, mixed spice to taste.

Method. - Pare the lemons, squeeze them, and boil the peel until it is 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 spice. Strain the lemon juice into these ingredients, stir the mixture well, and put it in a jar with a close-fitting lid. Stir occasionally, and in a week or ten days the mincemeat will be ready for use.