FOR THE KITCHEN

Rotorua Morning Post, Volume 1, Issue 63, 5 November 1931, Page 5

FOR THE KITCHEN

If lemons are warmed before use, nearly double the quantity of juice will be obtained. Sage leaves are excellent for cleaning and whitening the teeth. ORANGE JAM. Six navel oranges. Eighteen cups water. 31b Sngar. Method: Boil the oranges until tender ,then add the sugar, but do not stir at all. Boil till thickens. RHUBARB AND ORANGE JAM To every 11b rhubarb allow two oranges and 11b sugar. Method: Wipe rhubarb and cut into pieces about i-inch. long. Cut the oranges as for marmal'ade. Put all into pan and boil for 1 hour or more. APPLE AND LEMON JAM. To 11b apples add the grated rind of one lemon and 11b sugar. Boil 1 hour. EGG JUNKET. Break two eggs into a glass dish, add 1 teaspoonful of sugar; beat till foaming. Heat one pint of milk as for junket, stir in one teaspoonful rennet and I teaspoonful vanilla essence and pour in with the eggs. Place aside to set. When rolling pastry in hot weather use a bottle filled with cold water. You find this helps to make the pastry flake. GRAPE PIE. Take 1 cup of grapes, 1 teaspoonful sugar, 1 egg, pinch of salt, 1 dessertspoonful fiour and 1 teaspoonful butter. Method: Mix butter with the sugar, heat in the egg, then add fiour and salt. Mix with grapes and bake between two erusts. Parsley sauce is improved by adding 1 tablespoonful of vinegar to 1 pint of sauce just before serving. "When mixing mustard use a pinch of salt. . . '» > vY " • ORANGE BUTYER. Put iiito a saucepan the well-bbaten

yolk of one egg; 2 ozs sugar; loz butter; the juice and rind of one orange. Stir until thick.