RECOMMENDED RECIPES.

Manawatu Herald, Volume XLVIII, Issue 3041, 27 May 1926, Page 1

RECOMMENDED RECIPES.

CONCERNING QUINCES. Quinces are inexpensive fruit, which can be made to look very attractive, and can be utilised for all kinds of jam, jelly, and tarts. The following recipes can be relied on to till any gaps in the jam cupboard, and to tempt both childish and “grown-up” appetites:— Quince Honey.—Peel and core sufficient nice, firm quinces to make five pounds of prepared fruit. Pass through a coarse grater, and add five large pieces of finely chopped preserved ginger. Put a pint and a half of water in the preservingpan, and when boiling stir in live pounds of sugar. Boil for If) minutes, and then add the grated fruit. Boil altogether until the mixture turns a pale pink and will set on being tested. No exact time can be given, but it is generally cooked in anything from 20 minutes to 35 minutes. Quince Tart.—Line a deep plate with some good puff pastry, and flute the edges prettily. Bake a golden brown, and allow to get cold. Then fill the centre with honey, and cover the honey with stiffly whipped cream, flavoured with a little chopped preserved ginger. Decorate with strips of angelica. Quince Preserve (Spanish Method). —Peel and core the quinces, and simmer the peel and cores by themselves, with just enough water to cover them, until the parings break up and the flavour is all extracted. Strain off the water and allow to cool. Meanwhile slice the quinces, weigh them, and put them in the preservingj-pan. Add the water (when nearly cold), and bring al] to a boil. Simmer until the fruit is soft, and mash it to a pulp with a wooden spoon as it becomes tender. When quite smooth stir in a small jib of sugar to each pound of fruit, and boil until the mixture is a pretty pink and will set on being tested. It will take from 30 to 40 minutes.