Serve at once from the baking dish, either with butter or meat gravy.
MINCE MEAT FOR PIES
- 1½ lbs. seeded raisins
- 2 lbs. chopped apples
- 1 lb. Sultana raisins
- 1½ lbs. currants
- ½ lb. chopped citron peel
- ½ lb. chopped candied lemon peel
- ½ lb. chopped candied orange peel
- 1½ lbs. (3 cups) sugar
- ½ lb. blanched chopped almonds
- 1 teaspoonful salt
- 1 lb. finely chopped suet
- 3 oranges, grated rind and strained juice
- 3 lemons, grated rind and strained juice
- 1 tablespoonful powdered cinnamon
- 1 tablespoonful grated nutmeg
- 1 tablespoonful powdered mace
- 1 tablespoonful ground cloves
- 1 tablespoonful powdered allspice
- 1 tablespoonful powdered ginger
- ½ pint (1 cup) sherry wine
- ½ pint (1 cup) best brandy
Put all these ingredients into a large earthenware jar, mix well, and stir up before using. Keep well covered. The mince meat ought to be made at least one month before required. The fruit should all be cleaned very carefully.
OATMEAL PORRIDGE
- Oatmeal
- Water
- Salt
Put an earthenware dish on the stove, allow one cupful of water to each person. When the water boils, sprinkle in the oatmeal with the left hand, stirring briskly all the time. Use one handful of meal to each cup of water; stir free from lumps. Let the oatmeal boil for a quarter of an hour before adding salt to taste; cook the oatmeal for at least one hour, stirring occasionally. If poured in plates, these should be previously warmed. Serve with milk.
Any stewed fruit is also a nice accompaniment, and good for the health.
Another method is to mix the meal with cold water, stir steadily until it boils, add salt as in former recipe, and cook also for one hour.
Serve in the same way.