I need a recipe from the book Good HouseKeeping Cooking is Fun. It was for Mincemeat Slices...?

Not sure if this is what you are looking for but hopefully it will help you out =)

Homemade Mincemeat from the galley of Hotel Periwinkle

Recipe

8oz Currants

8oz Raisins

8oz Sultanas

1lb of peeled and grated baking apples

8oz Suet (can be vegetarian suet)

12oz Brown sugar

1 lemon – juice and rind

1 Orange – juice and rind

1 tsp Mixed spice

½ tsp Nutmeg

2oz Ground almonds

Glass Brandy (or other spirit)

Method

1) Clean all the dried fruit, place in a basin and pour brandy over, cover with clingfilm and leave to soak overnight, or for at least 2 hours.

2) Mix all the ingredients together in a large bowl. Add more brandy if required.

3) Wash glass and sterilise jars, pack the fruit mixture into the jars. Cover (as for jam).

4) Store for at least 2 weeks before use, the mincemeat will mature.

When you are ready to use the mincemeat, stir to ensure that it is equally moist.

The obvious use for the mincemeat, is traditional mince pies, these are equally good made with Puff pastry or filo parcels. Served warm with brandy butter they are irresistible! Recipe below.

Other uses however are several and varied, including crumbles, steamed puddings and Oat and Mincemeat Slice.

Oat & Mincemeat Slice

Recipe

5oz Margarine

3oz Soft brown sugar

8oz SR Flour (can use wholemeal)

4oz Oats

6oz homemade mincemeat

Method

1) Melt margarine and sugar together, add the dry ingredients and mix well.

2) Press half of the mixture into a swiss roll tin, spread mincemeat over and then top with the rest of the mixture.

3) Press down well, and bake for 20 mins at 200C or gas mark 6. Can be served warm with cream or custard or cold.

Brandy Butter

Recipe

8oz Soft dark brown sugar

8oz Butter

8oz Icing sugar

5 Tbsp Brandy

Method

1) Process the brown sugar, until it is fine.

2) Add the butter and mix, add icing sugar and brandy, mix well until the mixture is smooth. Chill.

Keep in the fridge. Take out approximately 30 minutes before it is required, lovely on warm mince pies or Christmas pudding.

your paper books in the 70's is totally absolete,but it was very simple to cook slice the meat marenate sautee the garlic,onions and what ever you think in the kitchen that good to your mincemeat try experimental you discover the defference.