MINCE MEAT.

2 lbs. apples (pared and cored)
2 lbs. raisins (stoned)
2 lbs. currants
2 lbs. suet (chopped fine)
¾ lb. mixed candied peel (chopped)
½ lb. sugar
½ pint brandy (or 1 breakfastcup)
¼ pint sherry (or ½ breakfastcup)
1 small nutmeg (grated)
1 dessertspoonful powdered cinnamon
1 dessertspoonful salt
The juice of two small oranges
The juice of two small lemons
The peel of one each grated

Put apples and raisins through mincer, then mix with all other ingredients well together, put into jars, with piece of paper on top dipped in brandy, then cover.