LEMON MARMALADE.

Pukekohe & Waiuku Times, Volume 5, Issue 207, 8 September 1916, Page 3 (Supplement)

LEMON MARMALADE.

A faithful leader of eighteen years' standing most kindly sends the following recipe for lemon marmalade, which. she thinks may be useful to others. My corespondent says, "It is a very good preserve, and not expensive to make. - ' It is wholesome, too, as every preparation of lemons is, so further encomium is unnecessary. To every pound of lemons add three jlints of water and two pounds of granulated sugar. Method: Weigh the lemons whole, then shred them finely, removing the pips, cover the iruit with the water, and leave it until the next day. Then boil it very gently for two hours. Add the sugar, and boil once more rather briskly for half an hour. Put the. preserve in pots and cover over as usual. If liked, the Jemon pips may bo soaked in half a pint of boiling water, strained the next day, and the water added to the above, allowing half a pint less to the lemon pulp ue—fore boiling.

CURRIED HARICOT BEANS AND EGGS. Half a pint of cooked haricots, two-hard-boiled eggs, l£oz. butter, three •-mall onions, one apple, one tablespoonful of curry powder, one tablespoonful of curry paste, half a tablespoonful of dessicated cocoanut, juice of half a lemon, seasoning, half a pint of water in which the haricots were cooked. Melt the butter in a saucepan, add chopped onion and apple, fry lightly for two minutes; add curry paste, powder, and a dessert-spoonful of flour. Cook, for five minutes. Now stir in the water by degrees, and let the whole boil till the on:on is soft. Rub all through a hair sieve, add seasoning; lemon juice, and cocoanut. Return to the saucepan. Now m : x in the haricots and the eggs, which have previously been chopped up roughly. Make all thoroughly hot in the sauce. Serve in a border of well-cooked rice, garnished with cut lemon and parsley. EGCJ AND CHEESE FRITTERS. Two hard boiled eggs. 2ozs. of dried cheese, cayenne, salt, 2ozs. of short pastrv. pieces left over from any dish will do. Boil the eggs twenty minutes cut into rings. Roll out the pastry, thencut into rounds with pastry cutter, put one ring of egg. a little grated cheese, seasoned with salt and cayenne, wet the edges, make into small turnovers. Dip in egg and breadcrumbs. Fry in boiling fat, a golden blown. Garnish with parsley; Serve hot.

NTT CUTLETS. Six ounces shelled walnuts, 2 break-fast-cups breadcrumbs, 1 tablespoontul flour, i pint milk, Joz. butter. 1 teaspoonful onion juice, spoonful of made mustard, salt and pepper to taste: an egg can be added if desired. Crumble the bread-crumbs, put nuts through the miming machine. Make:* stiff white sauce with flonr, butter and milk, add seasoning, then the nuts and crumbs. Mix well together and put aside to cool. When cold form into cutlets, egg and crumb them, and fry in dee]) fat. Serve witli either mushroom, tomato, or bread sauce. A TFIOTOHT FOR THE WEEK. The highest luxury nT which th.> human mind is sensible, is to call .smile upon the face of misery. —F. D. Maur'ee.