HOME RECIPES

Rotorua Morning Post, Volume 2, Issue 212, 2 May 1932, Page 3

HOME RECIPES

MIXED PICKLES Ingredients: To 1 quart white vinegar add 11b. salt, 11b. sugar, loz. eayenne pepper. Method: Put on to boil. Mix on tin of muslt with vinegar to thin paste. Stir ihto boiling vinegar. Let boil five minutes. Put in boiling vinegar, 1 quart cut-up vegetables, equal parts of onions,- cucumbers, cauliflowers and green tomatoes. Boil all five minutes, then hottle. When cold cover air-tight. — Mrs. R. West, 23 Lytton Street. * * TASTY DINNER Take one ox heart or six sheep's. Cut trunk out, wash in vinegar and water. Cut in long* slices. Roll in flour, with few slices of fat bacon. Cut up three onions, chopped up parsley and sage, with pepper and salt. Put in balcing tin few slices of heart and bacon and onion and flour until full up, with three tablespoons of dripping, one cup of water. If you like tomatoes cut up three, and put on top. This will take two hours in a nice hot oven. — Mrs. P. McGrath, 90 Malfroy Road. * * FIG AND RAISIN PIE Ingredients i 1 cup raisins, 1 cup dried figs, 5 cup water, 1 cup sugar. Method: Line piedish with pastry and fill with raisins and figs cut very small. Pour water and sugar mixed together. Cover with another piece of pastry, and bake about 25 minutes, or until nicely browned. Serve either hot or cold. — H. Campbell, Eruera Street. * GRAPE JAM (DELICIOUS) Required : 31bs. grapes, 11b. apples, liHbs. sugar, 1 pint water. Method: Remove grapes from stalks and prick the-m with a needle. Peel, core and cut up apples, put sugar and water in pan and stir until sugar is melted. Then boil to a syrup, add grapes and apples, and simmer until it jellies. Turn into dry jars and cover. Store in dry, darlc place. — Mrs. Roache, Fairy Springs Road. PLUM CHUTNEY Ingredients: Take lllbs. plums (either dried or fresh), if fresh (not quite ripe), cut in halves, remove stones, peel 11b. tomatoes (not too ripe), chop up 11b. onions, and stew altogether a eouple of hours. Then add 1 teaspoonful eayenne, 11b. brown sugar, 1 dessertspoonful salt, and a few chillies if liked. Continue to cook gently for another threequarters of an hour, with 11 pints vinegar. When cool place in wellstoppered bottles and keep for a month or longer before- using; the longer left unopened the better it improves. — Mrs. Roache, Fairy Springs Road. S: *

LEMON CPIEESE Ingredients: ilb. sugar, 2 or 3 eggs, 2ozs. hutter, 2 lemons. Method: Put butter in jar with sugar and stand in saucepan on stove. When butter and sugar have dissolved, add rind and juice of lemons; stir; add eggs, and stir till mixture thickens. Do not boil. — Mrs. A. S. Hyde, Ruihi Street. * * * WASHINGTON CAKE, YELLOW ICING Ingredients: 6ozs. flour, 4ozs. butter, 4ozs. castor sugar, 2 eggs, 1 tablespoon milk, 1 teaspoon baking powder, lemon cheese. Method: Cream butter and sugar, with a tablespoon of warm water; add eggs, one at a time, with flour alternately, and beat well. Lastly, stir in milk and baking powder. Bake this cake in a round tin, lined with buttered paper, froni 30 to 40 minutes. When cold, cut in three or four sljces across, spread with lemon cheese, join together again, and ice if desired. Yellow icing is pretty for this cake. Beat the yolk of an egg with a dessertspoonful of lemon juice, stir in as much icing sugar as will make a moist paste. Spread over and round the cake and decorate. — Mrs. A. S. Hyde, Ruihi Street. :Jc ❖ ❖ BELGIAN TEA CAKE Ingredients: 1 cup flour, |lb. sugar, |lb. butter, 1 egg, 2 small teaspoons baking powder. Method: Beat hutter, egg, and sugar together; add flour. Put half of it on cake tin, and lcnead it to size of tin; then spread any kind of jam very thin, and put the other half on top. Cover with blanched almonds, and bake not less than 20 minutes. — Mrs. A. S. Hyde, Ruihi Street. * * *

TOMATO RELISH Ingredients: 12 large tomatoes, 6 large onions, lllbs. sugar, 1 saltspoonful eayenne pepper, 3 tablespoonsful flour, 1 dessertspoon mustard, 1 dessertspoon curry powder. Method : Cut up tomatoes and onions. Sprinkle with a handful salt and leave stand all night. Next day drain, cover with vinegar and boil half an hour. Thicken with flour, curry, etc., mixed with a little cold vinegar. Boil quarter of an hour longer. Put into jars while hot and cover when cold. $ * INDIAN CHUTNEY Ingredients: 21b. apples, 21bs. sugar, 11b. date-s, 11b. raisins, £oz. garlic, eayenne pepper to taste, Jlb. preserved ginger, 2oz. salt. Method: Chop all except dates. Boil apples and garlic in vinegar to cover. When soft add e-verything else and dates cut up small. Boil all ten minutes. * * * CAULIFLOWER PICKLE Method: One large cauliflower, cut into sprigs. Slice 4 or 5 onions. Place both in an earthen jar and sprinkle salt over. Let stand all night, then drain thoroughly. Put in a stewpan with vinegar to cover, and a tablespoon mustard. Boil 5 minutes. While boiling mix a large- tablespoon flour with cold vinegar and stir into pickle. While cooling, mix well ^ % cup sugar with one teaspoon tumeric, and add. Bottle cold. (Beans, curry and eayenne may be added if liked. * * *

CREAM PUFFS Ingredients: 1 cup water, 1 cup butter, 4 eggs, 1 cup flour. Method: Place water and butter in saucepan and boil. Add cup of flour, stir over hot fire for a few minutes; take off, and when mixture has eooled add the four eggi one at a time. Drop in small amounts on cold tray. Bake 20 or 30 miuutes.— r-Mrs. F. Gibbons, Marguerita Street.