3/4 c  Suet;minced (or butter/marg)

      2 c  Seedless raisins

  2 1/2 c  Currants

  1 3/4 c  Brown sugar

  1 1/2 ts Cinnamon

  1 1/2 ts Mace or cloves

  1 1/2 ts Nutmeg

    3/4 ts Salt

      4    Apples, peeled, grated

      1 c  Candied citron

      1    Lemon (rind and juice only)

      1    Orange (rind and juice only)

  Makes 8 cups (not 8 servings)
  Combine all ingredients in a large saucepan.  Bring to a boil and
  simmer 5 minutes, stirring frequently.  Refrigerate or freeze in
  recipe size portions.  (Dark or light raisins may be used in place of
  currants, and ground cloves substituted for mace. ER)
  Note:  Processing mincemeat is recommended for long term storage 1-2
  years. Spoon into pint sealers.  Process 30 minutes in a boiling
  water bath.
  Source:  Festive Favourites, TransAlta Utilities Shared by Elizabeth
  Rodier, March 1993
  From Blue Ribbon Cook Book, Winnipeg Manitoba 1905 - Mince Pie Hints
  Dried apples soaked in water a few hours make a very fair substitute
  for fresh apples in mince pies.  Dried cherries and other fruit
  prepared with sugar can be soaked 10-12 hours in a very little water
  and then both water and fruit used instead of raisins.  They will be
  much cheaper and will answer very well.  Economical housewives will
  often find hints like these very serviceable.
  From: ELIZABETH RODIER             Refer#: NONE Conf: (1010) F-COOKING