THE ROSE HIP

Chronicle (Levin), 13 April 1946, Page 7

THE ROSE HIP

Sarah Ann

Rhodes

(Oontributed by the

• j;ejiowship in fiome Beience.) Pnor to the wai' the (fermans planted wiid roses along their new hignways. We on the otner side had the sanie idea — the use of the rose hips to make a syrup, highly ricli in vitamin C, to repiaee untl supplement those foods irom which we xormeriy obtamed our suppiy. From bemg a war measure we iiuu that the rose hip beeomes increasingly important. After tiie ILower of the wild rose has died there is a sniall hip left at the base — the rose hip. This hip has an extraordinary amount of vitamin 0, whicn can be preserved without a great loss, giving it a greater value and a wider use. Rose hip syrup was substituted for oranges when tliey were unprocurable and it was found to be aecejitable to most babies where otlier substitutes had failed. It was then given. to the sick and convalescent but it was soon realised that it 'was beneiicial to overyi/ody, insuring a suliicient suppiy ot vitamin C. For this syrup, rose hips are gathered when they are ripe, but not too ripe. They sliould not be old and wrinkled because they by tlieu have lost much of their value and also will be diflicult to liandlc in preparing the syrup. If they are not properly ripe liiey will not pulp easily to yield their vitamin C. Here are twro wavs of preparing the syrup and a way to serve. Bemember also that now you can obtain rose hip powder which was previously used in Lhe prisoner-of-war parcels, and that: ibis is being incoi porated in a commercial jelly of yaiue to our menus. Rose Ilip Sjrrup (Kapid IMethod) Tliis mctliod, though ratlier more diflicult to strain tinui m the methods that use cold water, has the advantage of upeed. i'ut 21 bs. of rose hips through the mincer, and put them innnediatoly into ■i pints of boiling water, in an aluminiuin or unchipped pan or pot. Bring to lioil. Remove from lieat aud stand 15 iiiinutes. Strain through jelly bag. Return the residue to the pan. Add It pints of boiling water. Stand 10 minutes. Ilcpeat jelly bag process. Put both lots together in a clean pan and lioil down to It pints (takes about -tliour). Skim. Add lijlbs. sugar aud boil gently furtlier 5 minutes, bottle and seal, using sterile bottles and corks. Yield: 2 pints. This syrup tlius made has a vitamin value of approximately six or more limes that of average orangc juiee. Oue ta.blespoon jirovides an adult with half the daily recjuireniciit of A'itamin C ueeded for good health (Note: ' tio not use utcnsils of copper or brass. Bo not use water out of the hot tap.) Rose Hip and Rhuharb Syrup. • i Economical with sugar. Recommended for adults.) Those who do not likc the sweetness >f drinks made with ordinary rose hip ivrup will like the acid-sweet tastc of Llie pulp made as below. This recipe s particularly economical with sugar. ft is also easv to strain. 21bs. rose hips, 11b." rhubarb, tlb. sugar. Add 1 pint of cold water to rhubarb, and cook titi just sol't. Strain hrougli a jelly bag, collecting 1 pint if rhubarb juiee. Put this piut o1* rhubarb juiee and 2 pints of cold water ■ in to the minced rose hips, in a ilumiuium or enamel pan. Allow to stand for 2-1 hours. Strain through jelly bag. Add 1 1 pints of cold water o the residue of the berries; mix and -stand 10 minutes. Strain again through ; tlio jelly bag. Put both lots into a •lean pan (aluininium or enamel) and soil down to .1 pint 12 ozs. Add 8o^. ■sugar.. Boil gently 5 minutes more. Bottle in sterile bottles and insert -derile corks. Yield: 2 pints. The vitamin C value is similar to that of the usual rose hip syrup. Rose Hip Jam or Jelly. Rose hip extraet may be added to any fruit which has good jelling properties, sucli as apples, japoniea apples etc. (ir the hips themselves may be nade into jam, after removing the seeds and liairs from the interior of the hips. Another way of fortifying jam •vith vitamin C is to use rose hip powler, mixing it with sugar and adding it vhen the sugar is added. The rose hip •>owder keeps it's vitamin value for a 'ong time, and therefore can be added ' o any jam at any time of the year. ')ne level feaspoon of powder provides a ii adult with his daily requiremcnt of vitamin C. (Recipes from "Recipes from many Races. ").