MRS. PEPY'S DIARY

Sun (Auckland), Volume II, Issue 605, 6 March 1929, Page 4

MRS. PEPY'S DIARY

MONDAY.—Now, to my satisfaction that it should be so, do I write here,

the recipe for a Cornish Saffron Cake, sent to me by a Lady of Bristol, and more true to tradition, she sayth, than the one given by me heretofore. Her way of it, to take 31b of flour, 11b of sugar, §lb of lard, Jib of butter, Jib each of sultanas and currants, Jib of mixed peel, J a drachm saffron and a pinch of salt. She doth set the saffron to steep in boiling water the day before; the lard and butter to he well rubbed into the flour, after which the other ingredients, excepting the saffron, to be added and well mixed. The sponge to be made as for bread, the amount of yeast needed being Soz. After the sponge hath risen, which it should do if the bowl be placed near the fire, the saffron solution to be mixed in, and the whole allowed to rise until fine and light. If the saffron solution doth not make the cake sufficiently moist, water to be added. Then bake in a slow oven for 1 hour. And so X hope many to use this recipe to their profit.

TUESDAY.—At my reading do happily come upon a method of cleaning sponges that have become sticky and unpleasant in use, as they are sore apt to do, this being a new way to me. The way to put your sponges into a howl of water to which hath been added the juice of a lemon, and leave them until the following morning. Then rinse thoroughly in several waters when it is said that you will find them as soft and pliable as when new, and I pray it may be so.

WEDNESDAY.—Hearing upon the phone, this morning, that Mistress Towne will drink a dish of tea with me, do hasten to my kitchen, there to make some Shortbread Cakes to be eaten with Jam. These do not take long, yet to form very excellent eating. The manner of making them to cream 2oz of butter, to dredge into it lib of flour, then 6oz of castor sugar. To roll out, cut into rounds and bake with care. When cold, spread jam on one cake and put another on top, and here I would add that these cakes be well liked of Mr. Pepys, who considereth himself a good judge of such matters.

THURSDAY,—Now do I sit down to write, as requested, of the best way in the world, as I think, for making Orange Marmalade. That is to take 10 Seville oranges and 2 lemons, to cut them In quarters and to take out all the pips. Next slice, pulp and rind together, put into an earthenware pan, add 7J pints of water and let all stand until the next day. Then may you boil your marmalade for threequarters of an hour, when you must remove It from the fire, add of sugar 121 b, and let it stand until the next day. Then to boil again until the orange chips be transparent, which should be three-quarters of an hour. Here are two notes to which I would

pips, put them into 1 pint of water, have all attend: one that you save your and strain them into your pan the next day; the other that if any desire a marmalade that is very firm, they may add a little less sugar and half a pint of less water, and so obtain it with ease.

FRIDAY. —Writing of marmalade doth set me wondering why more do not make a supply of lemon marmalade, as a change, the flavour of same being very pleasant. Therefore, do I write of It here, lest any should agree with me. The way Is to take 12 good lemons and two Seville oranges and to cut them in halves, to remove the pips, slice the fruit finely, and to each pound add three pints of water, allowing all to stand for 24 hours. Now place your pips in a basin, cover with one of the above pints of water, leave to swell for 24 hours, then strain off and add the juice to the fruit, which hath been standing for the same length of time. Now boil your fruit for two hours before adding your sugar, or until it be quite tender. Now allow It to cool, and for every pound of pulp add ljlb of sugar. After adding your sugar, boil for three-quarters of an hour, or until your marmalade doth jelly when tested in the usual manner. SATURDAY. —For eating cold at our supper upon the Lord’s Day, do make in readiness an excellent Tomato and Egg Mould. For this do take four tomatoes and cook them in loz of butter, adding one large tablespoonful of cornflour mixed with a little cream or good milk and cook until the tomatoes be soft. Then add, finely chopped, three hard-boiled eggs, after which mix in well one tablespoonful of breadcrumbs and a flavouring of pepper and salt. Put all into a mould and allow to get cold, when you may turn It out, and serve with any winter salad of your choosing, and a mayonnaise or other dressing.