Mode.—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 spice. 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.
Average cost, 2s.
Sufficient for 18 large or 24 small pies.
Seasonable.—Make this about the beginning of December.
LEMON DUMPLINGS.
1294. INGREDIENTS.—1/2 lb. of grated bread, 1/4 lb. of chopped suet, 1/4 lb. of moist sugar, 2 eggs, 1 large lemon.
[Illustration: LEMON DUMPLINGS.]
Mode.—Mix the bread, suet, and moist sugar well together, adding the lemon-peel, which should be very finely minced. Moisten with the eggs and strained lemon-juice; stir well, and put the mixture into small buttered cups. Tie them down and boil for 3/4 hour. Turn them out on a dish, strew sifted sugar over them, and serve with wine sauce.
Time.—3/4 hour.
Average cost, 7d.