MINCEMEAT.

1 lb. of apples, 1 lb. of stoned raisins, 1 lb. of currants, 6 oz. of citron peel, 3 oz. of blanched almonds, 1/2 lb. butter.  Chop the fruit up very finely, add the almonds cut up fine, oil the butter and mix well with the fruit.  Turn the mincemeat into little jars, cover tightly, and keep in a dry and cool place.

Mincemeat (another).

1 lb. each of raisins, apples, and currants, 1/2 lb. of butter, 1/2 lb. of blanched and chopped almonds, 1/2 lb. of moist sugar, the juice of 4 lemons, and 1/2 lb. of mixed peel.  Wash and pick the currants, wash and stone the raisins, peel, core, and quarter the apples, and cut up the mixed peel; then mince all up together, and add the chopped almonds.  Melt the butter, mix it thoroughly with the fruit, fill it into one or more jars, cover with paper, and tie down tightly.

ORANGE FLOWER PUFF.

1/2 pint of milk, 3 eggs, 4 ozs. of Allinson fine wheatmeal, and 2 tablespoonfuls of orange water, some butter or oil for frying.  Make a batter of the milk, eggs (well beaten), and meal, add the orange water, and fry the batter in thin pancakes, powder with castor sugar, and serve.

ORANGE SYRUP.

The rind of 3 oranges, 1/2 pint of water, 4 oz. of sugar.  Boil the ingredients until the syrup is clear, then strain it and pour over the fruit.

ORANGES IN SYRUP.

Peel 6 oranges, carefully removing all the white pith.  Put the rinds of these into 1/2 pint of cold water; boil it gently for 10 minutes.  Strain, and add to the water 6 oz, of loaf sugar.  Boil it until it is a thick syrup, then drop into it the oranges, divided in sections, without breaking the skins.  Only a few minutes cooking will be needed.  The oranges are nicest served cold.

RASPBERRY FROTH.

The whites of 5 eggs, 3 tablespoonfuls of raspberry jam.  Beat the whites of the eggs to a very stiff froth, then beat the jam up with it and serve at once in custard glasses.  This recipe can be varied by using various kinds of jam.

RICE FRITTERS.

6 oz. of rice, 1 pint of milk, 8 oz. of sugar, 1 oz. of fresh butter, 6 oz. of apricot marmalade, 3 eggs.  Let the rice swell in the milk with the butter and the sugar over a slow fire until it is tender—­this will take about 1/2 of an hour; when the rice is done, strain off any milk there may be left.  Mix in the apricot marmalade and the beaten eggs, stir it well over the fire until the eggs are set; then spread the mixture on a dish, about 1/2 an inch thick.  When it is quite cold, cut it in long strips, dip them in a batter, and fry them a nice brown.  Strew sifted sugar over them, and serve.