PRESERVES

NZ Truth, Issue 1178, 28 June 1928, Page 17

PRESERVES

Add Variety To Your Winter Menu These wholesome preserves may be made all the year round, as the fruit required is not seasonal. THEY are inexpensive to make and 1 besides adding variety to the menu, they help, to stem the onslaughts that are usually made on a store of fresh-fruit jams or jellies. Another point m their.favor is that they require comparatively little sugar. PATE AND CARROT PRESERVE Stone and chop fairly small, 81bs; dates; peel 21bs. carrots and put them through a mincer. Place all m a pre-serving-pan with % pint of water and '21bs. sugar and let boil for 20 minutes. Now add not more than 20 drops of essence of almonds and simmer for another quarter of /an hour. Pour off into pots, but do not cover until the following day.

iMiimuMiiiinnimmiiiiiiinniHiimiiiiniiniiiiiniiiiiminiiiiiiiinmiiimmiiiiiiiiiiiiniiiniiiiiiiiniiiin LAMP LOVELINESS IN all the decoration of your home * there is no single Item that adds go much beauty as a wellchosen reading- lamp. Here, is a little picture of a lamp that will give much pleasure to its owner. The stand of f polished wood depends on 1 poker-work . for its decoration and design, In harmonizing shades of red. gold an.d, green, which makes it a thing of beauty. With it goes a parchment shade which, throws a soft light, very kind to the eyes. In the shops there are some attractive examples of poker-work, including lamps, occasional boxes and smoke stands. Inexpensive and attractive, these articles are up-to-date and provide a splash of color to a room. iiiiiininiiiimiiitniiinimiiiiiniiiiniiniiniiniimiiuiiiiiiiiniiiiuiiiiiinniiminuiiiiiiiuiuiiiiiuiiiiiiiii iiiiiiniiiimiinnniiinininnnnumimmnnnniMnniiiumiiMnnnmnmmninnniniinniiiminmmu DATE AND PINEAPPLE PRESERVE Stone and chop 31bs. dates and place m the preserving-pan. Now add 21bs. sugar and a small tin of pineapple chunks, thinly sliced, the juice of the pineapple and % pint of water. Let it boil for half an hour; then simmer until the fruit is tender and sets well. Place m pots In the usual way. LEMON JELLY Wash, dry and cut into rough slices twelve good lemons. Remove the pips. Place the lemons m an earthenware jar, cover with •: five quarts of cold water and allow them to stand for twenty-four hours. 801 l for two hours. Strain, and, to every pint of juice, allow one pound of sugar. Put back into the pan and boil fast for ten minutes. The pips can .be soaked In a little of the water, strained and the liquid added to the Juice. DATE AND BANANA PRESERVE Stone and slice lengthways one pound of dates. Peel and slice, very thinly, four sound bananas. Put all into a preserving-pan with one pound of sugar and allow to simmer for 20 minutes. Stir and skim well, then boil until the preserve is thoroughly thickened and will set. 7 BAKED BANANAS INTO a buttered earthenware dish place some thinly-sliced bananas' and sprinkle with sugar. Squeeze the juice of an orange and v the same amount of water over them; place a Small pat of butter on top. Bake for 30 minutes.