On and In the Kitchen Stove

NZ Truth, Issue 1238, 22 August 1929, Page 10

On and In the Kitchen Stove

MELON AND LEMON JAM. CUT an ordinary size melon (about Hlbs.) m small squares, and finely slice eight limes. Put melon and limes into a dish, cover with one cup of sugar,' and add the juice of one lemon, leave standing all night. Next day put into a preserving pan and boil gently for 30 minutes, add \i lb. of preserved ginger, sliced finely, and 81bs. of sugar. Boil all gently for one hour or longer until it jellies. The limes jelly much better than lemons and give a delicious flavor. RECIPE OF MOCK DUCK OLIVES. TAKE 1 lb. of lean mutton, sage and onion, and bread stuffing, salt, pepper and rashers of- fat bacon. Cut the mutton into as many slices as are. required, spread each slice with the stuffing and roll up. Wrap a thin rasher of bacon, from which the rind has been removed round each roll, tie with a string, and put on to a dripping pan, with little fat. Roast m a moderate oven until the mutton is tender. Remove the string and dish the rolls m lines on a bed of mashed potatoes; pour thickened gravy round and serve with apple sauce, CELERY AND APPLE SALAD. WASH thoroughly the white inside stalks of celery, cut into dice and mix with equal quantity of diced crisp apples. Arrange some crisp lettuce leaves m a salad bowl, then put m the celery and apple cubes with six shelled walnuts and % cup of cooked green peas. Garnish with some curled celery and sliced tomato and two sliced hard-boiled eggs; Just before serving, add the dressing made by mixing the yolk of 1 hardboiled egg, 1 teaspoon sugar. % teaspoon each of salt, pepper and mustard, 1 tablespoon of vinegar, 4 tablespoons grcam.

ORANGE CRUMB PUDDING. TAKE about 1 cupful of breadcrumbs, % lb. self-raising flour, 3 ozs. chopped suet,- 2 ozs. brown sugar, pinch salt, grated r*ind and juice of two oranges (fair size). Mix all these together and moisten with a little milk. Put into a greased basin, cover with paper or a cloth and steam for two hours. This is lovely for the cold night dinner. DELICIOUS PUDDING. CREAM y 2 cup sugar with 1 tablespoon butter and add 2 tablespoons flour, the juice and grated rind of 1 orange or lemon, a cup of milk, and the beaten yolks of 2 'eggs. Just before pouring into pie-dish fold m the stiffly-beaten whites of eggs. Set the dish into a larger one filled with hot water and bake slowly. When it is done there will be a light, fluffs' souffle on top and a layer of creamy custard sauce under to serve with it. BAKED EGGS. FOUR eggs, seasoning, milk, parsley. Whip the whites of 4 eggs very stiff, add a little seasoning and spread evenly m a small buttered dish. Make holes evenly over the whites to receive yolks, v which should be kept whole and separate from each other. Drop a little milk into each hole, then slip m the yolks and bake > till set. Sprinkle some finely chopped parsley over the top and serve hot. BEETROOT SOUP Required: One pint stock, 2 beetroots,, and thickening of flour and butter. Boil the beet and rub through a sieve (or bake them; they must always be cooked wlth,out peeling). Add the stock, simmer for £ "^jwutes, strain, thicken with flour and »«itjer mixed smoothly, season, and serve.