and the juice and rind of
two lemons; but, if a large melon, allow an additional ounce of ginger.

_Melon Compote._

Cut a good melon as for eating; peel it, carefully taking off the green
part entirely, but not more. Take out all the inside, and steep the
slices for ten days in the best vinegar, keeping it well covered. Take
out the slices, and put them over the fire in fresh vinegar; let them
stew till quite tender. Then drain and dry them in a cloth; stick bits
of cloves and cinnamon in them; lay them in a jar, and make a syrup, and
pour over them. Tie the jar close down. This kind of sweetmeat is eaten
in Geneva with roast meat, and is much better than currant jelly or
apple sauce. The melon must be in good order, and within three or four
days of being ripe enough to eat.

_Mince Meat._ No. 1.

One pound of beef, one pound and a half of suet, one pound of currants,
half a pound of chopped raisins, one pound of sugar, if moist, half a
pint of brandy, a pint of raisin wine, mace, cinnamon, allspice, and
nutmeg, pounded together. Sweetmeats, candied lemon, and fresh peel, may
be added, when used for baking.

_Mince Meat._ No. 2.

One pound of beef suet, one pound of apples peeled and cored, one pound
of raisins stoned and chopped very fine, the same of currants well
picked, half a pound of sugar made very fine, a glass of brandy, a glass
of wine, half an ounce of allspice, the juice of two large lemons, the
rind chopped as fine as possible: add sweetmeats to your taste.

_Mince Meat._ No. 3.

Take one pound of beef and two pounds of suet shred fine, two pounds of
currants, one pound of the best raisins stoned, but not chopped, three
quarters of a pound of sugar, four fine pippins or russetings chopped
fine, some grated lemon-peel, half an ounce of cinnamon, the same of
nutmeg, a quarter of an ounce of mace, wine and brandy to your taste,
and whatever sweetmeats you please.

_Mince Meat without Meat._ No. 1.

Twelve pounds of currants, very well washed, dried, and picked, six
pounds of raisins stoned and chopped very small, a quarter of a pound of
cloves, three ounces of mace, and two of nutmegs, pounded very fine, the
rind of three large fresh lemons pared very thin and chopped fine, six
pounds of powder sugar, a quart of sack, a quart of brandy, one hundred
golden rennets, pared, cored, and chopped small: mix all well together,
and let it stand two days, stirring it from the bottom twice or thri