Sunday, 4 November 2012

The Reluctant Cook

Mine is the 4th edition printed in 1956
The Reluctant Cook, yep, that's me most of the time.  I have a huge collection of cookery books and I refer to them a lot.  But I don't do more cooking than I absolutely have to.

However, this week I made my special mincemeat recipe.  I don't like shop bought mince pies - too rich.  Here is a  recipe for Lemon Mincemeat cut out of a Woman's Weekly magazine long ago.

Lemon Mincemeat (vegetarian)
Makes 3 and a half pounds (1.75kg)

Rind and juice 3 lemons
8oz (250g) caster sugar
1lb (500g) cooking apples
8oz (250g) currants
8oz (250g) raisins
8oz (250g) vegetarian suet
Pinch salt
1/2 level teaspoon cloves
1/2 level teaspoon nutmeg
1/2 level teaspoon ginger
1/4 (150ml) sherry

Pare the rind off the lemons with a potato peeler.  Put in a pan, cover with cold water and simmer for 20 minutes.  Drain and chop finely.
Strain the juice of the lemons and put in a bowl with the rind and sugar.
Peel, core and grate the apples and add to lemon mixture together with the rest of the ingredients.
Mix well.  Cover and leave overnight before pressing firmly into jars.
Store in a cool dry place.