VALUABLE RECIPES

Wairarapa Age, 1 April 1920, Page 2

VALUABLE RECIPES

(Green Tomato Chutney.—Four lb of tomatoes, lib of apples, loz of crushed mustard seed, Joz of grated ginger, six small onions, Jib of cooked beetroot or sugar beet, 4oz of salt, a small tea spoonful of cayenne, 1\ pints of malt vinegar, \\h of moist sugar, or if sugar beet :s used 2oz of sugar. Take sound, unripe tomatoes, break them in a preserving pan ; add the apples, cut in quarters (not peeled). The beetroot should be peeled and put through a jnincer. Chop and add tho onions, and put with all the other ingredients except the sugar into tho pan. Bring to the boil and simmer till tho mixture softens, then add the sugar. When soft rub through a hair s'.ove. Stir well, and leave for a day or two before bottling. Apple Cake. —Two eggs separated, one cupful of milk, one tablespoonful of melted butter, quarter teaspoonful of salt, 1J cupfuls of flour, 2 teaspoonfuls of baking powder. Separate tho eggs and beat the yolks; add the milk, melted butter, salt flour, and baking powder. Beat in the stiffly beaten egg whites. Pour into a shallow baking pan; cover tho top with slices of apples, dust with half a cupful of sugar add mace or cinnamon. Bake for half an hour. Serve warm, plain, or with milk or cream. Bachelor's Pudding.-—Currants or sultanas can be used in place of raisins. Two oz of crumbs, 2oz of suet, 2oz of sugar, half a teaspoonful of baking powder, 2oz of flour, 2oz of raisins, 1 egg, half a teaspoonful of. ground ginger, Mix together the flour, < baking powder, ginger and fine crumbs. Add the grated suet and tho sugar. Stono and cut across tho raisins; put them in a bowl with the other ingredients. Beat up tho egg and add three or four tablespoonsful of milk. Stir quickly into the pudding. Havo ready a well-greased mould, sprinkle it thickly with brown sugar. Pour tho pudding into it, and cover it firmly with a greased paper. Stand it at once in a pan of boil ng water, and let it steam gently for two hours. The water must bo kept boiling, and must reach at least halfway up the basin for the pudding to: be cooked through thoroughly and give light results.. Marrow and Apple Jam. —A rather unusual combination, but nice, and it jellies better than when marrow only is used. Required:—Marrow, after peeling and taking out seed, 41b. Apples, peeled and cored, lib. Sugar, 41b. One lemon. Whole ginger, loz. Peel thinly, seed, core, and cut the marrow and apple into small cubes. Let the cubes of marrow bo larger than those of apple. Put these into a preserving pan. Mix well with the sugar, and leave all night. Next day add the grated lemon rind and its strained juice. Well bruise the ginger with the rolling-pin, and add it also. Bring to the boil, stirring till the sugar is dissolved, and boil slowly for about 1| hours, or till tho marrow can be quite easily pierced. Stir it gently now and then. The marrow should bo transparent and tender, and the syrup heavy and th'ck. N.B.— Don't buy an old, woody marrow for this, or it may never become really soft. When done, put into clean, dry, warmed jars and tie down securely. Afternoon Tea Cakes. Beat to a cream 3oz of butter with £lb of sugar. Beat well two eggs, ad add to them | of a teacup of milk. Mix on a plate Jib of flour with a teaspoonful of baking powder, and J a teaspoonful of cinnamon, J of a teaspoonful of cloves, and a pinch of nutmeg. Add the dry ingredients alternately with the eggs and milk in small quantites. Put tho mixture into a greased and floured tin, a shallow tin, and bake for about 20 minutes. When cold, cut into neat shapes and ice.