---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Memorable Mincemeat
  Categories: Pies
       Yield: 8 servings
  
     3/4 c  Suet;minced (or butter/marg)    1 1/2 ts Nutmeg
       2 c  Seedless raisins                  3/4 ts Salt
   2 1/2 c  Currants                            4    Apples, peeled, grated
   1 3/4 c  Brown sugar                         1 c  Candied citron
   1 1/2 ts Cinnamon                            1    Lemon (rind and juice only)
     1 1/2 ts Mace or cloves			 1    Orange (rind and juice
  only)
  
   Makes 8 cups (not 8 servings)
   
   Combine all ingredients in a large saucepan.  Bring to a boil and simmer 5
   minutes, stirring frequently.  Refrigerate or freeze in recipe size
   portions.  (Dark or light raisins may be used in place of currants, and
   ground cloves substituted for mace. ER)
   
   Note:  Processing mincemeat is recommended for long term storage 1-2 years.
   Spoon into pint sealers.  Process 30 minutes in a boiling water bath.
   
   Source:  Festive Favourites, TransAlta Utilities Shared by Elizabeth
   Rodier, March 1993
   
   From Blue Ribbon Cook Book, Winnipeg Manitoba 1905 - Mince Pie Hints Dried
   apples soaked in water a few hours make a very fair substitute for fresh
   apples in mince pies.  Dried cherries and other fruit prepared with sugar
   can be soaked 10-12 hours in a very little water and then both water and
   fruit used instead of raisins.  They will be much cheaper and will answer
   very well.  Economical housewives will often find hints like these very
   serviceable.
   
   From: ELIZABETH RODIER             Refer#: NONE Conf: (1010) F-COOKING
  
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