Try Some of These—

Evening Post, Volume CXIV, Issue 122, 19 November 1932, Page 9

Try Some of These—

Ehubarb and Mint Chutney.—Two pounds rhubarb, one cup chopped mint leaves, one pound apples, one pound onions, half an ounce garlic, one pound dates, one pound raisins, .quarter of a pound of preserved ginger, two cups sugar, three cups vinegar, half an ounce of salt, half a teaspoon of cayenne. Peel, cut up finely, cover with vinegar. Simmer until thick. Put in small jars. Cover with was.

Rhubarb Trifle (cold).—lib rhubarb cut in cubes, 6oz sugar, sis small sponge cakes (stale), one gill water, one pint custaTd. Put water and sugar in stewpan and stir till sugar melts, boil to, syrup, add rhubarb, simmer till soft. Cut sponge into slices and place in glass dish, pour rhubarb over sponge, then custard on top, chill and serve. To make custard for trifle, take one pint milk, two eggs, one dessertspoon maizena, one tablespoon sugar, vanilla flavouring. Put milk on to heat, mix the maizena with a little milk and stir in. Add the eggs and sugar (well beaten together), stirring constantly; flavour with vanilla and take off the fire and let cool a little; then pour over rhubarb trifle.

Mayonnaise Dressing.—Kept in a jar ready for use, except for the addition of milk or cream, is made as follows :—Put one tablespoon butter, one tablespoon, sugar, two tablespoons lemon.juice, quarter teaspoon salt, half teaspoon mustard, pinch,cayenne pepper into basin, .and add one egg beaten. Stand basin in saucepan of,. boiling water, and stir until thick as custard. When required thin down to " consistency wanted with cream or milk. Half this quantity sufficient . for the mayonnaise for salmon.

'. Ehubarb and Apricot Jam.—6lb rhubarb, lib dried apricots, 71b sugar, ilb lemon, peel (preserved). Cover apricots with water and stand for twentyfour hours". Cut up rhubarb into inch lengths, cover with, the sugar, and allow stand.for 24 hours. Turn apricots into preserving pan, cook till tender, then add rhubarb and sugar. Boil all together about one hour and bottle".

Ehubarb Ketchup.—9lb rhubarb, 31b brown "sugar, three cups vinegar, one teaspoon mace, half teaspoon cinnamon, two tablespoons cloves (tied in a^ muslin bag). Boil until "desired thickness, about 20 minutes, and seal while hot in jars. .

Jthubarb "Wine.—Blb rhubarb, two gallons water. Cut rhubarb and let it soak in water for two weeks. Strain, and to every gallon of juice add 41b sugar. Let it work for a couple of days, put into cask, and keep it filled up until finished 'Working; then bottle and seal.

' Strawberry Parfait.—One chip strawberries, six bananas/ half a lemon, one gill boiled custard, white of one egg, two tablespoons whipped cream,' onetablespoon icing sugar. Wash, and hull strawberries and peel and slice bananas. Quarter-fill custard glasses with strawberries, add a layer of sliced bananas, and sprinkle with lemon juice and castor sugar. Then add another layer of strawberries'and a squeeze of lemon juice. Cover with a gill of boiled custard. Whip the- white of one egg until stiff, add two tablespoon* of whipped cream. Gently fold in one

tablespoon of icing sugar. Pipe or rough this on each parfait. Garnish with a whole strawberry sprinkled with castor sugar. Serve cold. Sufficient for six custard glasses. Strawberry Filling.—J-pint whipped cream, whites of two eggs beaten to stiff froth, Jib mashed strawberries, Joz gelatine dissolved in little milk, three tabs, sugar. Beat the eggs, add sugar, then the gelatine, the whipped cream, and strawberries. Fill the cake before the mixture sets.

Strawberry and Ehubarb Conserve.— lib fine red rhubarb, 21b strawberries, 2Jlb sugar. Cut the rhubarb small, cover with lib sugar, stand all night, add the topped berries and remainder of sugar, and boil 20 minutes. Fruit should not be over-ripe. Inferior fruit requires longer boiling to make it keep.