KITCHEN CORNER

Nelson Evening Mail, Volume LXIII, 27 July 1929, Page 10

KITCHEN CORNER

TRIED RECIPES APPLE MARMALADE . Six lemons, (libs apples, G pints water, 91bs sugar. Slice lemons thinly, soak overnight in 6 pints boiling water. Next morning put on and cook gently till rinds are tender {about A an hour); meanwhile peel and cut up apples. When rinds of lemon are tender add apples and cook quickly till soft (about A an hour) then add sugar and cook quickly from A to 3 hour. MARROW GINGER Take 12Ibs of fresh young marrow, 101 b sugar, 4 lemons, jib mixed candied peel. 2oz whole ginger (bruised), joz chillies. Peel and core the marrow and cut into shapes iti imitation of preserved ginger. Add the sugar, then ginger and chillies tied in a. muslin bag. Allow to stand all night and next day slice the lemons and put all together on tlie stove. Bring to boiling point, boil for 3 hours: 2U minutes before taking up add the candied peel iiuely cut up. Melon can be used instead of marrow. WALNUT MACAROONS Half pound shelled walnuts, $ cup flour, ;j egg whites, icing sugar? Mince the walnuts and mix with the flour; add tlie icing sugar, mixing well, then fold in the 3 egg whitds beaten stiffly. Put in teaspoons on a greased tray and bake slowly in a cool oven. ORANGE. SPONGE Alb Hour, (io/.s sugar, jib butler, 3 egg-yolks, juice of 2 oranges, and the grated rind, of-one, A teaspoon, baking powder. Creanf the bpUei; and sugar, add egg-yolks, mix in all dry ingredients. Divide. and bake in 2 round sandwich tins about .20 minutes in nr good oven. Flavour, sonic icing-sugar with orange juice and quit, a thick layer between the. cakes; spread a thin layer over (lie top and sprinkle with grated orange rind. SAUSAGES IN CASSEROLE .Mix together I heaped tablespoon sugar, 2 tablespoons of Hour, 1 table-

spoon Worcester sauce, 2 tablespoons 'inegar, H cups ol boiling water and a little pepper and salt. Strain into a casserole. Add 11b of sausages, l sliced carrot, and 1 grated onion. Cook in fairly slow oven for 2 hours. BUDDINGS THAT ARE NICEST BAKED Rice and raisin pudding.—Four desscrtspoonluls ol rice, two pints of milk, two dessertspoonfuls of sugar, a quarter ot a pound ol raisin's, to/, butter or margarine, one lemon rind. Wasli I lie rice, and put it into a saucepan with the milk. Bring to the boil, and cook slowly until the rice grains are almost tender, and the mixture thick and creamy. Stir occasionally. Wash and stone the raisins. Grate the lemon rind. Add these to the rice, with the sugar and butter, and mix well. Turn into a pie-dish, and hake slowly. t asserble of apples.—Wipe and core some sour apples. But them in a fireproof dish and till the holes in the fruit with sugar and spice and currants, allowing u gill measure full of sugar and a quarter of a teaspoonful of spice to eight apples. Cover the bottom of the baking dish with boiling water and cook in a hot oven till soft, continually basting the apples with tlie syrup, (serve in tlie dish in which they were cooked. A DELICIOUS LEMON BIE Line a sandwich tin with short or put) paste and spread with raspberry .jam. Mix two ounces of castor sugar with two ounces of butter or margarine; grate the rind of a lemon and squeeze the juice into two ounces of breadcrumbs, add to the sugar and butter, and bind the whole with a beaten egg. Spread this mixture evenly o'er the pastry and bake in a quick over for half an hour. If. "ill be found that the grated lemon rind gives a far better result than essence of lemon.