ce a
day. Add three whole dried preserved oranges and an equal weight of
dried citron. Mix in the suet a day or two before you use it. Add
lemon-juice to your taste, and that only to the quantity you mean to
bake at once. Without suet these ingredients will keep for six months.

_Mince Meat without Meat._ No. 2.

To make a mince meat that will keep for five or six years, take four
pounds of raisins of the sun, stoned and chopped very fine, five pounds
of currants, three pounds of beef suet shred very fine, the crumb of a
half-quartern loaf, three pounds of loaf-sugar, the peel of four lemons
grated, half an ounce of nutmeg, a quarter of an ounce of mace, the same
of cloves, and one pint of good brandy. When you make your pies, add
about one third of apple chopped fine; and to each pie put six or eight
small slices of citron and preserved orange-peel, with a table-spoonful
of sweet wine, ratafia, and a piece of a large lemon mixed together.

_Mince Meat without Meat._ No. 3.

Three pounds of suet, three pounds of apples, pared and cored, three
pounds of currants washed, picked, and dried, one pound and a half of
sugar powdered, three quarters of a pound of preserved orange-peel, six
ounces of citron, the juice of six lemons, one pint of sack and one of
brandy, a quarter of an ounce of mace, the same of nutmeg, and of cloves
and cinnamon half a quarter of an ounce each.

_Lemon Mince Meat._

Cut three large lemons, and squeeze out the juice; boil the peels
together with the pulp till it will pound in a mortar; put to it one
pound of beef suet, finely chopped, currants and lump sugar, one pound
of each; mix it all well together; then add the juice with a glass of
brandy. Put sweetmeats to your taste.

_Mirangles._

Put half a pint of syrup into a stewpan, and boil it to what is called
blow; then take the whites of three eggs, put them in another copper
pan, and whisk them very strong. When your sugar is boiled, rub it
against the sides of the stewpan with a table-spoon; when you see the
sugar change, quickly mix the whites of eggs with it, for if you are not
quick your sugar will turn to powder. When you have mixed it as light as
possible, put in the rind of one lemon; stir it as little as possible:
take a board, about one foot wide and eighteen inches long, and put a
sheet of paper on it. With your table-spoon drop your batter in the
shape of half an egg: sift a little powdered sugar over them before you
p